MINTY PANEER STUFFED CAPSICUM

Ingredients: 5 - large green bell peppers or capsicum
1 - cup grated paneer
1 - cup grated potato
1 - teaspoon chilli powder
1 - teaspoon jeera (cumin)seeds
2 - teaspoon jeera (cumin) powder
2 - teaspoon dhania (coriander) powder
1 - teaspoon amchur (dried mango) powder
4 - green chillies chopped
4 - tablespoons fine chopped mint/ pudina leaves
salt to taste
vegetable oil
Few sprigs of mint and some chopped or broken paneer to garnish

Note:
The quantity of ingredients can be varied in accordance with your taste

Method
Halve the capsicums through the stalks (leaving the stalks on) and remove the seeds.
Rub salt and about 4 table spoons of oil inside and outside the capsicum and place them on an oven proof dish.
Heat 4 - 6 tbsp of oil in a pan and add the jeera seeds then the grated potato. Cover and cook on medium heat for 5 minutes.
Add the grated paneer and the salt, chilli, cumin and coriander powder and half a glass of water.
Cover and cook on medium heat for 5 - 8 minutes/until the water has evaporated/the potato are cooked.
Take the pan off the heat and add amchur powder, chopped chillies and chopped mint - mix them well.
Spoon the mixture into the capsicum cavity and bake in preheated oven (200 C) for 5 minutes.
Garnish with sprigs of mint and broken or chopped paneer and serve hot.