Ember Crest recipe
Achari Stuffed Capsicum
Bell peppers filled with a spiced potato-paneer mixture and baked or pan-cooked.
- Prep
- 20 mins
- Cook
- 30 mins
- Serves
- 4
- Level
- Medium
Get the spices for this recipe
Review 1 spice, choose pack sizes, and add only what you need.
Ingredients
- 4 small bell peppers
- 300 g boiled potatoes, mashed
- 150 g paneer, crumbled
- 80 g onion, finely chopped
- 20 ml cooking oil
- 5 g salt, or to taste
- 1 tbsp chopped fresh coriander
- 1 tsp lemon juice
- 16 g Bharwa Achari Masala
Instructions
- 1Cut the tops from the capsicums, remove seeds and lightly oil the outside.
- 1Heat half the oil and sauté the onion until soft.
- 2Add the potatoes, paneer, salt and Bharwa Achari Masala. Cook for three minutes and finish with coriander and lemon juice.
- 3Fill the capsicums firmly and replace the tops.
- 4Bake at 190°C for twenty to twenty-five minutes, or cook covered in a greased heavy pan on low heat, turning occasionally.
- 5Serve hot with roti, salad or plain curd.
Recipe notes
A versatile vegetarian main or side dish. Choose small, evenly sized capsicums so they cook at the same rate.
