Spicy Potato Stuffed Shimla Mirch

Stuffed shimla mirch can be cooked by using verieties of stuffings as per your choice. We usually use the green shimla mirch (capsicum) which is also the high source of vitamins A & C. This Spicy Potato Stuffed Shimla Mirch is an amazing dish. The stuffing which is used to make this recipe enhances the flavours and gives a distinct taste. 
Here we will use a very simple but delicious stuffing that is readily available in your kitchen.

SPICY POTATO STUFFED SHIMLA MIRCH

Servings: 2 to 3
Ingredients:

Shimla Mirch (capsicum) – 4 medium

Potato – 2 medium, mashed

Green Peas - 1 tbsp, boiled (optional)

Onion - 2 tbsp, chopped

Paneer – 3 tbsp, grated
Ginger/Garlic paste – 1 & 1/2 tbsp
Coriander leaves – 1/4^th cup, chopped
Turmeric powder - 1/8 tbsp

Cumin seeds – 1 tbsp 
Garam Masala - 1/4 tbsp

Dried Mango powder – 1 tbsp 
Raisin – 8 or 10, cut into small pieces 
Chilli powder - 1 tbsp 
Salt – as per taste
Lemon juice - 1 tbsp 
Oil - 3 tbsp 

Preparation:

In a bowl combine the mashed potatoes, boiled green peas, chopped onions, grated paneer, ginger/garlic paste, chopped coriander, cumin seeds, turmeric powder, garam masala powder, dried mango powder, pieces of raisins, chilli powder, salt and lime juice and mix well.

Heat oil on a nonstick pan and add the potato mixture into the pan and fry the mixture for 5 to 6 minutes in low flame. When the mixture is fried, switch off the flame and allow it to cool.

Cut the top side of the capsicums in round shape, remove all the seeds.

Now, start putting the potato mixture inside the capsicum from the top side and press a little bit so that the capsicums are fully filled up with the mixture . Do the same thing for rest of the capsicums.

When the stuffing is done, heat oil in the same pan, place the stuffed capsicums topside down one by one.

Cover the lid of the pan, cook on low flame for 10 to 15 minutes. Check them and if you find the skin of the capsicums become soft and pale, it means the your Spicy Potato Stuffed Shimla Mirch preparation is ready.

Serve hot with rice, pulao, chapatti, paratha.