Chhaya Recipes
Stuffed Capsicum Rings
A colourful vegetarian starter featuring juicy green capsicum rings filled with a flavourful potato and paneer mixture, then pan-grilled until crisp and golden. Served with a refreshing garlic-curd drizzle, these stuffed rings make an elegant twist on the traditional stuffed capsicum.
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
- 2 large green capsicums
- 2 medium potatoes, boiled and mashed
- 150 g paneer, crumbled
- 1 small onion, finely chopped
- 1 tsp ginger-garlic paste
- 1–2 green chillies, finely chopped
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp chaat masala
- 1 tbsp fresh coriander, chopped
- 1 tsp lemon juice
- Salt, to taste
- 2–3 tbsp oil, for cooking
For the Garlic-Curd Sauce:
- ½ cup thick curd
- 1 small garlic clove, finely grated
- ¼ tsp roasted cumin powder
- Salt, to taste
- 1 tsp lemon juice
Method:
Prepare the filling:
- Heat 1 tsp oil and crackle the cumin seeds.
- Add onion, ginger-garlic paste and green chilli; sauté until the onion softens.
- Add mashed potatoes, crumbled paneer, turmeric, chilli powder, coriander powder, garam masala, chaat masala and salt.
- Mix well and cook for 2–3 minutes.
- Turn off the heat. Add coriander and lemon juice.
- Allow the mixture to cool slightly.
- Cut the capsicums into thick rings, removing the seeds and inner membrane.
- Place each ring on a lightly oiled pan and carefully fill it with the potato-paneer mixture.
- Press gently so the filling holds its shape.
- Cook on a medium-low flame with a little oil until the bottom turns golden and crisp.
- Carefully flip and cook the other side until the capsicum is tender and the stuffing is beautifully browned.
For the sauce:
- Whisk together curd, garlic, roasted cumin, salt and lemon juice until smooth.
- Arrange the stuffed capsicum rings on a serving platter and drizzle lightly with the garlic-curd sauce.
- Garnish with fresh coriander and a pinch of chilli flakes, if desired.
Tips:
- Use firm, broad capsicums so the rings hold their shape while cooking. Keep the stuffing slightly dry and well-cooled before filling for neat, crisp rings.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
