Potato Stuffed Capsicum

Whenever I feel Home Sick in Bangkok, I go to my Thai-Indian friends. One of these trips I went to Pattaya to a friend’s Home. His Mom cooked most amazing Stuffed Capsicum. I could not get the taste out of my mind for weeks. Finally, I tried to make it myself. To be frank, it came no were near the taste I expected to get, but it was good.

Here is the recipe for Potato Stuffed Capsicum.

  • Ingredients
    • 2 Capsicum
    • 2 Potatoes Boiled
    • 1 Onion
    • 1 tsp Ginger Garlic Paste
    • 2 Green Chili Pepper minced ( Use it as you like it)
    • 1 tbsp Oil
    • 1 tsp Cumin seeds
    • 1/3 Cup of Coriander
  • Spices

    • 1 tsp Garam Masala
    • 1/2 tsp Jeera powder (Cumin Powder)
    • 1 tsp Dhania Powder (Coriander Powder )
    • 1/3 tsp Haldi Powder (Turmeric Powder )
    • 1 tsp Red Chili Powder
    • Salt to taste
  • PreparationIMG_20170309_201618_823
    • Dice 1 Onion, 2 Chilies
    • Take Capsicum and cut the top steam off, Remove all the seeds from inside.
    • Boil 2 Potatoes, Peel off the Potatoe Skin
    • Mash the Potatoes to a pulp
  • Cooking
    • Heat Oil in Pan.
    • Add Cumin seeds, 1 Onion, and 2 Chilies – Cook it until Onion turn brown.
    • Add Ginger Garlic Paste
    • Add all the spices cook for 5 more minutes.
    • Add Mashed up Potatoes and mix all the content well.IMG_20170309_203908_683
    • Slow Cook for 5-7 minutes.
    • Check if Potatoes are cooked well.
    • Take Capsicum and fill them with the Mashed Potato with Spices.
    • Oil the Capsium a bit, and Cook it on Pan for 5-10 (if you like raw Capsium just cook for less than 5 minutes )
    • You could also bake the Stuffed Capsicum in an Oven.
    • Once cooked Garnish the Curry with Coriander.

There is another way of cooking the Potatoes, Non-Indian Style will share the recipe in another Blog.

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