If you are wondering what to cook for lunch / dinner and feel like having something finger licking good and rich, then make Stuffed Capsicum with Gravy. It’s an easy to make dish which looks very impressive and tastes even better!
⏱️ Preparation time: 10 minutes
🥘 Cooking time: 45 minutes
⏳ Total duration: 55 minutes
Type of meal: Lunch / Dinner
Cuisine: Indian, North Indian
🍽️ Serves upto 4 persons
Ingredients:
- Green bell pepper (capsicum): 1 (sliced)
- Red bell pepper: 1 (sliced)
- Yellow bell pepper: 1 (sliced)
- Onion: 4 (diced)
- Tomato: 5 (diced)
- Garlic: 7 – 8 cloves
- Ginger: 1 bulb
- Green chilli: 3
- Potato: 4
- Paneer (cottage cheese): 100 gms
- Cashew: 10 – 12
- Bay leaf: 1
- Cumin seeds: 1 tsp
- Turmeric powder: 1/2 tsp
- Kitchen king masala: 3 – 4 tsp
- Garam masala: 2 tsp
- Coriander powder: 1 tsp
- Cumin powder: 1 tsp
- Dry mango (aamchur) powder: 1 tsp
- Red chilli powder: 1 tsp
- Kasuri methi: 1 tsp
- Milk: 1/4 cup
- Fresh cream: 2 tbsp
- Raisins: handful
- Almond: 8 – 10
- Salt as per taste
- Coriander leaves: handful
Instructions:
- Pressure cook the potatoes upto 5 whistles.
- Slice the bell peppers, de-seed and keep them ready.
- For making the gravy, In a wok, kept on medium flame, add 1 tsp oil. When the oil becomes really hot, add 1 tsp of cumin seeds and bay leaf and sauté till the seeds stop sputtering.
- Add the chopped onions and saute till it turns pink.
- Add the chopped ginger, garlic cloves, green chill, 3 – 4 tsp of kitchen king masala, salt and sauté for 2 to 3 minutes till you get the aroma.
- Add the cashews and chopped tomatoes and cook till the tomatoes become soft.
- Switch off the flame and let the contents cool down completely.
- Remove the bay leaf and keep it aside. In a mixer, add a little water and grind to a fine paste.
- Empty the contents back in the wok. Rinse the mixer with water and add that as well into the wok.
- Add 1/2 tsp turmeric powder, 1/4 cup milk, 2 tbsp of fresh cream and cook for about 5 -7 minutes till it starts boiling.
- Sprinkle 1 tsp of kasuri methi and switch off the gas. Your Gravy is ready
- For making the filling, peel the boiled potatoes, add paneer and mash well.
- Add 2 tsp of garam masala, 1 tsp each of coriander, cumin, dry mango and red chilli powder, salt as per taste, finely chopped coriander leaves, grated ginger and mix well.
- For richness, you can add raisins and chopped almonds, and mix all the ingredients nicely.
- Now, place the filling inside each of the sliced bell peppers carefully. It should be filled completely.
- In a pan, kept on medium flame, add 2 to 3 tsp oil and shallow fry the bell peppers till it turns golden. Flip over and cook the other side as well.
- Remove it from the pan and carefully keep it aside.
- Garnish the gravy with coriander leaves and fresh cream.
- Place the sauted bell peppers in the gravy and serve it hot with rotis / chapatis.
Bon Appetit!
Looks great will try when ithe grocery shops open to get all the ingredie ts.
Thank you so much!