STUFF CAPSICUM WITH GRAVY

In so many ways we include capsicum in our routine cooking. This recipe is my favourite and it needs time or prior preparation. Capsicum goes well with potato, so I love to stuff capsicum with potato rather than paneer. This combo goes well with roti and rice. When you plan of any special dish , try this recipe. You will enjoy like anything.

Ingredients:

Potato – 3 ( boiled)

Capsicum- 5 to 6 ( medium size)

Green chillies ( optional)

Ginger garlic paste 1 tsp

Onion 1 ( finely chopped)

Oil – 1 tbsp

Salt to taste

Turmeric – 1/ 2 tsp

Cumin seeds – 1/2 tbsp

Chilli powder- 1 tsp

Coriander powder- 1/4 tsp

Paneer grated- 2 tbsp

Garam masala pinch

For gravy:

Onion – 1 big

Tomato – 1

Ginger garlic paste 1 tsp

Cumin seeds 1/4 tsp

Oil – 2 tbsp

Salt to taste

Chilli powder 1 tsp

Green chillies – 2

Coriander powder- 1 tsp

Turmeric – 1/2 tsp

Garam masala powder – 1/2 tsp

Almonds handful ( soaked in Lukewarm water

Khus khus – 1 tsp

Procedure:

1. Boil potatoes, peel n cut into cubes.

2. Heat oil add cumin seeds, let it spluter. Add onions and chilli. Saute . Add ginger garlic paste.

3. Add salt, turmeric powder, red chilli powder, coriander powder and potato pieces. Mix well. Cook for 2 minutes. Add grated paneer to it. You can also add chopped Cashew. Switch off.

For gravy:

4. Deseed capsicum carefully and keep its stalks.

5. Grind soaked and peeled almonds and khus khus into a fine paste and keep aside.

6. Grind onion, chilli, cumin and tomato into a fine paste.

✓ heat 1 tbsp oil and add ground paste. Saute in low flame. Add ginger garlic paste. Add salt, turmeric, chilli and coriander powder and garam masala. Add half cup water. Cook. When gravy leaves oil add ground almond khus khus paste and switch off.

7. Stuff capsicum carefully with potato curry.

8. Mix one tablespoon gramflour with 1 to 2 tbsp water in to fine paste.

9. Dip capsicum stalks in gramflour paste and close capcicum securely.

10. In a separate pan heat 1 tbsp oil. Add stuffed capcicum securely. Saute in low flame.

11. After 5 minutes take these cooked capsicum in to the prepared gravy. . Cook for 2 minutes and switch off.

12. Serve with hot rice and roti.

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