Nansicum-Riceburg!

Ingredients:

Capsicum - 3 big 

Potato - 2 medium sized (boiled and mashed)

Onion - 1 medium (sliced length wise)
Paneer - 1/2 cup (crushed)

Red Chilli Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Garam Masala Powder - 1 tsp
Ginger-Garlic Paste - 1/2 tsp

Cumin Seeds - 1 tsp
Mint Leaves - a few
Rice - 1 cup (cooked)
Salt - to taste

Oil - 1 tblsp

Method:

• Heat oil in a pan and add in the cumin seeds. Once they splatter, add onions and ginger-garlic paste. Saute onions till golden brown. 
• Add mashed potatoes, crushed paneer, turmeric powder, chilli powder, garam masala powder and salt. Mix well, take it off the stove and keep aside.
• In the same pan, heat some more oil and add in cumin seeds, some sliced onions and mint leave. Saute for a few minutes and keep aside. (This is for garnishing.)
• Take the capsicums, cut out the top and make a hollow in it by removing the seeds.
• Stuff the capsicums with the potato mixture and keep aside.
• Take a glass bowl and grease the base with oil.
• Put in the cooked rice and place the stuffed capsicums over it. Spread out the roasted onions and mint leaves garnish over the rice.
• Pre-heat the oven for 180 degree Celsius.
• Once pre-heated, place the bowl inside and cook for 15 mins.
• Nansicum-Riceburg ready! :)