Stuffed Capsicum in Gravy

 

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Stuffed Capsicum in creamy onion tomato Gravy is one of G’s favorite vegetarian curries. G is a fan of stuffed capsicums and so it has to be a part of our regular dinner menu. I learnt this way of making stuffed capsicums from my mother, it was one of her specialities, and people used to get it made on request. I was never a capsicum fan as a child, but now i love this dish, then amma would save some of the filling separately for me, good old days, only mothers can entertain such tantrums of ours.

Well back to the recipe, stuffed capsicum has remained one of the special recipes made for special occasions or when guests arrive, as its a little time consuming process and needs some patience to carefully stuff the capsicums and cook. Once you master that art, its a breeze and an easy party pleaser. Amma used to make it in a tomato gravy, but i feel this king-sly capsicum deserves a richer gravy to go with it and G loves the combination. Hope you like it too.

People make stuffed capsicums with various stuffings, but G prefers the classic potato filling. The other fillings are, paneer bhurji filling, or mixed veg filling, these can be had dry without any gravy as a snack too.  

Ingredients

  • For stuffing Capsicums
  • 4 small capsicums
  • 4 potatoes
  • 3 medium onions
  • 3 green chillies finely chopped
  • turmeric powder
  • red chilli powder
  • dhania powder
  • bharwan masala / kitchen king masala
  • fresh coriander finely chopped
  • 1/2 tsp grated ginder
  • For the Gravy
  • 3 onions pureed
  • 3 tomatoes pureed
  • 10 cashewnuts, soaked and grinded to paste
  • 3 tbsp fresh cream
  • 1/2 cup milk
  • 1 tbsp ginger garlic paste
  • red chilli powder
  • turmeric powder
  • dhania powder
  • coriander for garnish

Directions

  1. For the stuffing, Wash the capsicum well and pat dry. Cut the top off (the stem portion). Remove all the seeds and pith and discard.
  2. Wash the potatoes and then boil till soft. Peel, mash roughly and keep aside. Heat 3 tbsps of cooking oil in a pan on medium flame, till hot. Add the cumin seeds and cook till it splutters. Now add the green chillies and ginger garlic and fry, Add the onion and fry till soft and golden brown.
  3. Now add all the powdered spices and fry for 1 minute. Add the mashed potato and mix well to blend with all the spices. Cook for 2 minutes, stirring often. Turn off the fire, add salt to taste and mix well. You may add some water if it seems very dry, but it is less advised.
  4. Fill each green pepper to the top with the mashed potato mix. Press to ensure they are well filled.
  5. Heat the remaining cooking oil in a shallow pan on a low flame. When hot add the peppers (standing up) and fry till soft.
  6. Gently turn the peppers over onto their tops so that the potato can fry. Fry till all sides turn a little black and skins starts shrinking. Turn off fire.
  7. Place peppers on a plate lined with paper towel to allow excess oil to be soaked up. When this is done, serve plain or with the makhani gravy.
  8. Makhani gravy is prepared in the same way the gravy for the lauki ke kofte was prepared. Just that here the almond paste has been replaced with mommys authentic cashew paste.

This was a treat at our place hope you guys like it too

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