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Stuffed Capsicum

Stuffed capsicum can be served dry or with gravy.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 4 Capsicums, whole
  • 2-3 potatoes
  • ½ cup green peas, cooked
  • 1 Onion, chopped
  • 1-2 Green chili, finely chopped
  • ½ cup Paneer, grated
  • 2 tbsp Coriander leaves
  • 1 tbsp lemon juice
  • 2 tbsp Knorr Chef’s Pav Bhaji Masala
  • Salt To taste
  • 1 tsp red chilli powder
  • 1/2 tbsp ginger garlic paste
  • 2 tbsp vegetable oil
  • Cumin seeds

  • 1 Boil the potatoes until cooked. Remove the potato skin and mash them.
  • 2 Slice of the top of capsicum, remove the seeds, rinse them in water and pat dry
  • 3 In a pan, heat oil, add cumin seeds and allow it to splutter. Add chopped onion and sauté well.
  • 4 Add ginger- garlic paste and sauté for 30 seconds
  • 5 Add chopped green chilies, red chili powder, Knorr Chef’s Pav Bhaji Masala, salt to taste and cook well.
  • 6 Add 1/2 cup (75ml) water.
  • 7 Aded paneer and cook for 2 mins.
  • 8 Add mashed potatoes and cooked peas. Mix well.
  • 9 Fill the mixture in the capsicum pockets
  • 10 Put them on baking tray and bake it for 200 degrees C for 15 minutes.
  • 11 Garnish with coriander leaves and squeeze lemon juice.
  • 12 Served hot and Enjoy!