Wash capsicums, slice off thinly from the top and remove seeds to make it hollow. Similarly slice off thinly from the bottom so that capsicums stand steady when placed on a baking tray. Wash, boil, cool, peel and mash potatoes.
Remove stems, wash and chop green chillies. Peel, wash and chop onion and ginger. Clean, wash and finely chop coriander leaves. Grate paneer. Grind cashewnuts coarsely. Wash and pat dry raisins.
Mix well potatoes, paneer, cashewnuts, raisins, amchur, red chilli powder, cumin powder, garam masala powder, coriander leaves and salt. Keep aside.
Preheat oven to 225o C.
Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies. Mix in potato mixture and continue to cook for two minute. Divide this mixture evenly into twelve portions and stuff into the prepared capsicum shells, sprinkle cheese and place on baking tray.
Bake capsicums at 225o C for fifteen minutes. Serve immediately.
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