Ingredients: For Stuffing: 2 capsicums (bell peppers of any color of your choice) cut into half 1 medium potato boiled 1 cube of paneer (around 200 gms) grated 5-6 small spring onions chopped (or use regular onion finely chopped) 2-3 small spring onion green chopped ½ teaspoon ginger paste ½ teaspoon garlic paste ½ teaspoon green chili paste salt & pepper to taste 1 tablespoon oil for cooking Masala for stuffing: ¼ teaspoon turmeric powder 1 teaspoon red chili powder (or to taste) 1 teaspoon cumin seed powder ½ tablespoon coriander powder ¼ teaspoon of garam masala ½ teaspoon amchur powder (or to taste) ½ teaspoon chaat masala (optional and to taste) For Gravy: 1 medium sized onion finely chopped 1 cup tomato puree 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon green chili paste 1-2 tablespoon cream 2 tablespoon of tomato ketchup 1 teaspoon cumin seeds salt to taste 1 tablespoon oil for cooking Masala for gravy: ¼ teaspoon turmeric powder 1 teaspoon red chili powder ½ tablespoon coriander powder ½ to 1 teaspoon of Punjabi Garam Masala pinch of sugar (optional) Method: For Stuffing:
Heat oil in pan & once hot add the spring onions. Saute for a minute then add the ginger, garlic & green chili paste & saute again. When onions are soft, add all the ingredients listed under ‘Masala for stuffing’ followed by salt & pepper to taste. Mix well. Then add the grated potato & paneer & mix well so that everything is well combined. Add some chopped spring onion greens & mix again. That’s it our Stuffing is ready. Keep this aside.
For Gravy:
Heat oil in a pan & once hot add cumin seeds. When they crackle, add the onions & saute till they turn light brown. Then add the ginger, garlic & green chili paste & saute again for a minute or till the garlic smell disappears. Add the tomato puree & mix for a minute. Now add the ingredients listed under ‘Masala for gravy’ followed by salt & mix well. Add some tomato ketchup & cook till you see the mixture leaving oil from the sides (approximately 5 mins). Now add some water (around a cup) to make the gravy consistency. Add some cream to increase the richness of this gravy. Simmer on low heat for 5 mins. Garnish with coriander leaves. That’s it our tomato gravy is ready. Keep this aside.
Assembling the dish:
Preheat the oven to 400F. Line the baking sheet with aluminium foil. Rub some salt & pepper to the inside of the capsicum & line them on the foil. Stuff each capsicum with sufficient quantity of stuffing & bake them for around 15-20 mins or till you see the edges turn brown. You can also pan roast them in a little oil and cover and cook till you see them soft and slight brown.
Take the serving dish & pour some tomato gravy on the bottom & line these baked stuffed capsicum on it. Spread some more tomato gravy on top of capsicum. Garnish with some coriander leaves, cream & serve hot.
Enjoy this delicious treat with some Rice/Roti/Chapati/Naan or any indian bread of your choice. Happy Cooking!! Shweta
