Stuffed Potato Paneer Capsicum | Paneer Potato Stuffed Shimla Mirch

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My recent addiction has become the capsicum. This is one vegetable that I have avoided eating growing up. I used to quote the reason that since I love green colour, I felt bad at dicing this vegetable. Well you can’t blame me for coming up with such lame excuses right. 
Anyway in recent years I have developed a liking to this and have been using this very often in my dishes. I had previously made a very similar stuffed capsicum with potato and paneer and all so cheesy. Then from another clippings I saw this recipe which didn’t have cheese and almost similar ingredients excepting couple of the spices. And it was directly cooked, instead of being steamed. 
I felt I could almost make use of this for my Low Carb Diet that I did couple of months back. Since this had potato, I couldn’t share for those series. However this makes a great snack. You can reduce the potato and add besan for a better option. You can roast the besan and cook along the masala to make a zunka sort of filling.

This is a wonderful dish to make for evening in between meals as well or even for a light dinner.

Stuffed Paneer Potato Capsicum

Ingredients Needed:

Green Capsicums – 3 small sized ones
Potato, boiled – 1 cup
Paneer, crumbled – 1 cup
Ginger Garlic paste – 1/2 tsp
Cumin Seeds – 1 tsp
Salt to taste
Oil – 2 tsp
Coriander leaves for garnish

Spices to be added

Turmeric powder a pinch
Garam Masala – 1 tsp
Red Chili powder  -1 tsp
Green Chilies – 1 medium
Chat Masala – 1/4 tsp

How to make Stuffed Paneer Potato Capsicum

Wash and halve the capsicums. Remove the seeds and core well.

For the stuffing, MW the potatoes, peel the skin and mash well. Crumble the paneer.

In a non stick pan, heat oil, add cumin seeds, saute then add ginger garlic paste, saute well.

Now add the mashed potatoes, paneer and all the spice powders. Combine everything well. Finally add the coriander leaves as well. Cool

Now fill the cored capsicums with the stuffing and once everything is done, heat the pan again with a tsp of oil, place the stuffed capsicums and cook on both sides for couple minutes on high. Then simmer for 10 mins, making sure the bottom doesn’t get burnt.

Serve hot.


I had made this with cheese as well. Since the
capsicum is not cooked, make sure you simmer for 10 for the vegetable to
be cooked as well.

This goes for the September Week 3, Cooking from Cookbook Challenge  Group.

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Stuffed Potato Paneer Capsicum | Paneer Potato Stuffed Shimla Mirch
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