Stuffed Capsicum with gravy is what we call a delicious comfort meal. Capsicum is packed with nutrients and thus when cooked release all of its nutrients in the gravy.
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The gravy is creamy because of the tomato puree and other pastes that are made to make your gravy luscious. The crumbled paneer and tomato and potatoes take the stuffing to another level.
The recipe is unique and very less people know about this recipe. The recipe is a major part of the Punjabi kitchen. Serve it with tandoori roti or naan and Enjoy!
INGREDIENTS
For Makhni Gravy
- 4 chopped tomatoes
- 1 onion, chopped
- 4 chopped garlic cloves
- 6 cashew nuts
- 4 dry red chilies
For Stuffed Capsicum
- 2 green bell pepper, sliced (capsicum)
- 2 boiled and mashed potatoes
- 1/2 cup Paneer, crumbled
- 1 tbsp Garam Masala powder
- 1 tbsp red chili powder
- 1 tbsp black pepper
- Salt to taste
- Oil
- Few coriander leaves
- 1 cardamom pod
- I inch cinnamon stick
- 1 bay leaf
- 1 tbsp oil
- 1 tbsp sugar
- 1-1/2 tbsp red chili powder
- 1/4 tbsp turmeric powder
- 1 tbsp garam masala powder
- 2 tbsp fresh cream
How to make delicious stuffed capsicum?
- Cook the chopped tomatoes in the pressure cooker and wait for 2 whistles at least. Also, pour 1/4 cup of water in it.
- Once the tomatoes are cooled, add them to the blender and blend well to make a smooth paste.
- Your tomato puree is ready. Keep it aside.
- Also to prepare another paste, blend the cashew nuts by adding very little. Your cashew nut paste is ready.
- Again in the same blender or using a mixer, make a paste of onions along with green chilies and cumin seeds. Also, add red chili powder and cumin seeds. Once done set aside.
- Now the main process is to cut the capsicum.
- Cut the capsicum into rings. Take a bowl and then throw in the crumbled paneer. Add in the mashed potatoes and then spice up the mixture by adding red chili powder, pepper,garam masala, and coriander leaves.
- Then one by one fill the capsicum rings with this paneer stuffing.
- In a pan heat the oil and fry the capsicum from both sides by flipping.
- Now you are done with your capsicum stuffing, so it’s time for making gravy.
- In a Kadai, heat oil and then throw cardamom, cinnamon and bay leave. Stir fry for two minutes.
- Then, in this mixture add the onion paste.
- Again add all the dry spices and powders.
- And then finally add the tomato puree along with the cashew nuts paste and fresh cream.
- Cook for at least ten minutes and there you go. Your gravy is ready.
- Pour the gravy into the serving dish. Then one by one place the fried stuffed capsicum in this gravy.
- Serve hot along with your favorite side dishes.
FAQs?
Can we skip the cashew nut paste?
No, you cannot skip this paste as it is the main ingredient to provide relish to your gravy. If you skip the taste and lusciousness of the gravy and capsicum will not be the same.
Is there any other method to prepare this gravy?
No, this is the only good way to make this amazing gravy along with the stuffed capsicum. None other methods can reach this level of deliciousness.
Stuffed Capsicum Recipe With Gravy
Servings: 7
Ingredients
- For Makhni Gravy
- 4 chopped tomatoes
- 1 onion chopped
- 4 chopped garlic cloves
- 6 cashew nuts
- 4 dry red chilies
- For Stuffed Capsicum
- 2 green bell pepper sliced (capsicum)
- 2 boiled and mashed potatoes
- 1/2 cup Paneer crumbled
- 1 tbsp Garam Masala powder
- 1 tbsp red chili powder
- 1 tbsp black pepper
- Salt to taste
- Oil
- Few coriander leaves
- 1 cardamom pod
- I inch cinnamon stick
- 1 bay leaf
- 1 tbsp oil
- 1 tbsp sugar
- 1-1/2 tbsp red chili powder
- 1/4 tbsp turmeric powder
- 1 tbsp garam masala powder
- 2 tbsp fresh cream
Instructions
- Cook the chopped tomatoes in the pressure cooker and wait for 2 whistles at least. Also, pour 1/4 cup of water in it.
- Once the tomatoes are cooled, add them to the blender and blend well to make a smooth paste.
- Your tomato puree is ready. Keep it aside.
- Also to prepare another paste, blend the cashew nuts by adding very little. Your cashew nut paste is ready.
- Again in the same blender or using a mixer, make a paste of onions along with green chilies and cumin seeds. Also, add red chili powder and cumin seeds. Once done set aside.
- Now the main process is to cut the capsicum.
- Cut the capsicum into rings. Take a bowl and then throw in the crumbled paneer. Add in the mashed potatoes and then spice up the mixture by adding red chili powder, pepper,garam masala, and coriander leaves.
- Then one by one fill the capsicum rings with this paneer stuffing.
- In a pan heat the oil and fry the capsicum from both sides by flipping.
- Now you are done with your capsicum stuffing, so it's time for making gravy.
- In a Kadai, heat oil and then throw cardamom, cinnamon and bay leave. Stir fry for two minutes.
- Then, in this mixture add the onion paste.
- Again add all the dry spices and powders.
- And then finally add the tomato puree along with the cashew nuts paste and fresh cream.
- Cook for at least ten minutes and there you go. Your gravy is ready.
- Pour the gravy into the serving dish. Then one by one place the fried stuffed capsicum in this gravy.
- Serve hot along with your favorite side dishes.
