Stuffed Shimla Mirch/Capsicums with Paneer

Stuffed Shimla Mirch/Capsicums (Green Bell Peppers) with Paneer

Ingredients:
4 medium size shimla mirch cut into two halves, de-seeded
2 cups shredded paneer
1 tablespoon oil
1/2 teaspoon cumin seeds
1 medium size onion, diced
1 medium size tomato, diced
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder (dhania)
1 teaspoon mango powder (amchur)
2 teaspoon garam masala, coarsely ground
Half cup coriander leaves, finely chopped
Salt to taste

Preparation:
Cut each capsicum into two halves. Remove all the seeds and make nice shells. Keep them aside.

Paneer Stuffing:
Heat oil in a pan, add cumin seeds. When cumin seeds begin to crackle add diced onions. Let the onions becomes translucent and add diced tomatoes. Stir fry for about a minute and add turmeric powder, coriander powder, red chilli powder, cumin powder, garam masala, amchur, and salt. Mix all masalas by continuous stirring for 2-3 minutes. Add shredded paneer, and coriander leaves into the masala and mix well. Let it cool down and stuff the paneer mixture into each of the capsicum.

Paneer filled Capsicums ready to be stir fried:
Take oil in a pan and heat it. Put capsicums into the heated pan and cook them on a high to medium flame for 2-3 minutes each side. Turn the filled side of the peppers very carefully. Don’t overcook them (make sure the green color of the peppers remain intact). Serve hot.