The rich and exotic dish, Stuffed Capsicum Gravy is very tasty and healthy.
Prep Time: 45 minutes
Cook time: 30 minutes
Yield: 5
Ingredients:
Green Capsicum – 5 no
Carrot – 1 cup, grated
Green Peas – 1 cup, mashed
Potato – 1 cup, mashed
Paneer – 100 grams, grated
For sealing the stuffed capsicum
Red Chilli Powder – 1 teaspoon
Onion – 1 cup, chopped
Coriander Powder – 1 teaspoon
Jeera Powder – 1/2 teaspoon
Mango Powder – 1/2 teaspoon
Garam Masala – 1 teaspoon
Kitchen King Masala – 1/2 teaspoon
Besan – 2-3 teaspoon
Asafoetida (Hing) – a pinch
Turmeric Powder – 1/4 teaspoon
Oil – 2 tablespoon
Salt – to taste
For the gravy
Cashewnuts – 10-12 no, soaked
Tomato – 3-4 medium sized, chopped
Onion – 3 medium sized, chopped
Tomato Puree – 1/2 cup
Red Chilli Powder – 1 teaspoon
Coriander Powder – 1/2 teaspoon
Garam Masala – 1/2 teaspoon
Kitchen King Masala – 1/2 teaspoon
Salt – to taste
Ghee – 1 teaspoon
Oil – 1 teaspoon
Coriander Leaves (cilantro) – 2 tablespoon
Instructions:
For stuffing the capsicum
Cut the stalk end and deseed the capsicum .
Heat a pan, dry roast the besan till the rawness goes. Remove on a plate and keep it aside.
On the same pan add oil, sliced onion and fry till golden brown.
Add hing and fry for a while.
Add red chilli powder, coriander powder, jeera powder, mango powder, turmeric powder, garam masala and fry for a while.
Add in the roasted besan mixture and transfer this to a mixing bowl.
To this add the grated carrot, mashed potatoes, cooked peas, grated paneer, salt to taste and mix well.
Stuff the mixture into the deseeded capsicum and keep it aside.
Heat enough oil to cook the stuffed capsicum, place all the capsicum and cook on low flame.
Once its cooked, transfer it to a serving bowl.
For the gravy
Grind tomato, cashewnut to a paste and keep it aside.
Heat oil and ghee in a pan. Add chopped onions and fry till golden brown.
Now add in the tomato cashew paste and fry for a while.
Add tomato puree and fry well.
Add red chilli powder, coriander powder, garam masala, kitchen masala powder mix well and fry for a while.
Add enough water required for the gravy and let it boil till the oil floats on the top.
Add salt to taste and garnish with coriander leaves.
Pour the gravy into the serving bowl over the stuffed capsicum. Sprinkle some kitchen king masala.
Stuffed Capsicum Gravy is ready to eat and goes well with chapathi or roti.
