Tonight I was super late from work and the recipe which I am going to share is super easy and less time consuming and tastes great too. The recipe has been altered a little according to my convenience as I don’t like to get messy while cooking.
Note: This recipe originally belongs to capsicum but unfortunately the vendor beside my house had shitty capsicum so I settled for huge Chilies which is more or less the same.
INGREDIENTS:
- Huge Chilies (3 nos.)
- Paneer (100 gms)
- Potato (1 big)
- Thin Sliced Tomato (1 no.)
- Ginger Garlic Paste (1 teaspoon)
- Jeera powder (cumin powder – 1 teaspoon)
- Dhaniya powder (Coriander seeds powder – 1 teaspoon)
- Red Chilli Powder (1 teaspoon)
- Turmeric Powder (1 teaspoon)
- Garam Masala (1 teaspoon)
- Salt (as per taste)
- Sugar (one fourth of a teaspoon)
- Oil
- Green Chilies (as per your needs)
- Chopped Fresh Coriander Leaves
METHOD:
Boil the potatoes. Mash them. Add Paneer and mash and mix them together and keep it separate. Put the Chilies in hot water so that they become little soft (this is optional, you can use them raw as well). Take a round bottom vessel. Add Oil. Add Sugar and Ginger Garlic paste. Add the Tomatoes. Put all the spices (except Garam Masala) and saute. After the skin seperates from the tomato, add the mashed mixture kept aside. Cook till every thing mixes well. Add the Coriander leaves and Garam Masala. Turn off the flame. Keep the stuffing aside. Make a slit opening in all the chilies and take out the excessive seeds. Fry them in a frying pan. Shallow Fry. Take them out and soak the extra oil with tissue paper. You definitely do not want pimples the next day. Add the stuffing into the chilies and done! Ready to dig in. Serve with Indian breads.
Note: You can stuff the chilies and then fry it. I just do it the other way to avoid the mess while flipping the chilies.
The stuffed Chilies, ladies and gentlemen 🙂
Such a quick recipe ❤