Ingredients:

  • 4 medium bell peppers (approx. 450g)
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 2 cups boiled and peeled potatoes (300g)
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1/2 tsp amchur
  • 2 tbsp fresh cilantro, finely chopped

Instructions:

  1. Carefully slice the tops off the bell peppers to create a lid. Use a paring knife to scoop out the seeds and white membranes. Rub a pinch of salt inside the walls to help them soften faster.
  2. Heat 1 tbsp of oil in a pan. Add cumin seeds until they sizzle, then stir in the ginger-garlic paste.
  3. Add the turmeric, chili powder, and garam masala. Fold in the mashed potatoes and amchur, stirring until the mixture is uniform and smells nutty.
  4. Stir in the fresh cilantro and remove the filling from heat.
  5. Spoon the potato mixture generously into each pepper, pressing down firmly with a spoon to remove air pockets.
  6. Place the peppers upright in a preheated skillet with oil. Cook on medium heat for 5–7 minutes, rotating them occasionally until the skins are mahogany-colored.
  7. Cover with a lid for another 10 minutes on low heat until the peppers are tender.