Stuffed Capsicum Masala

Capsicum/bell peppers stuffed with potato mixture in a smooth, delicious tomato gravy is indeed a treat for spice lovers.

INGREDIENTS:

• 4 small/ 2 big sized capsicum/bell peppers
• Oil for shallow fry

For the stuffing:

• 1 cup boiled and mashed potatoes
• 1/4 cup boiled/frozen green peas
• 1 small onion finely chopped
• 4 to 5 green chillies finely chopped
• 1 tsp cumin seeds
• 1 tbsp oil
• Salt to taste

For the gravy:

• 1 large onions chopped
• 2 medium sized tomatoes chopped
• 1 tbsp ginger garlic paste
• 1 tsp kashmiri red chilli powder
• 6 to 8 cashew nuts
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• Kasoori methi
• 1/4 cup cream
• Salt to taste
• 2 tbsp ghee
• 1 tbsp coriander leaves to garnish

METHOD:

Making the stuffing:

1. Heat oil in a pan, add cumin seeds and wait it to splutter. Add green chillies and saute.
2. Add finely chopped onions and fry until brown.
3. Add boiled and mashed potatoes, peas and salt as per taste.
4. Mix well and allow to cool.

Stuffing the capsicum:

1. Cut the tops of the capsicum and scoop out the center and seed and discard them.
2. Chop the capsicum into halves lengthwise to make nice cups.
3. Fill the capsicum cups with the potato filling. The filling should be in the level of capsicum.
4. Heat oil in a wide pan, shallow fry the capsicum until it cooks well both the sides as well as the sides. Keep them aside.

Making the gravy:

1. In a pan, add ghee and add chopped onions, fry until it turns translucent.
2. Add ginger garlic paste, cashews and fry until raw smell goes.
3. Add chopped tomatoes and cook them until soft.
4. Grind the mixture to form a smooth paste.
5. In the same pan add the ground paste, and let it cook in medium flame about 5min.
6. Adjust the consistency by adding water and once its thick add the ground spices- turmeric powder, cumin powder, red chilli powder, coriander powder and garam masala powder.
7. Adjust salt, crushed kasoori methi and add fresh cream to the gravy and let it boil for few minutes.
8. Now add the stuffed capsicum gently and garnish with coriander leaves.
9. Serve it with any indian breads, chapathi, rice etc.