By Shivani Varma
Capsicum – 2 large
Boiled potato – 2
Paneer – 100 gms
Onion (chopped) – 1 medium
Garlic (minced) – 1 tsp
Ginger (finely chopped) – ½ tsp
Green chilli (chopped) – 1-2
Raisins – 8-10
Cashew – 8-10
Cinnamon stick – 1 inch
Cloves – 2
Cumin seeds – ½ tsp
Garam masala powder – 1-1 ½ tsp
Salt – to taste
* Pour 1 tbsp of oil in a skillet, and let it heat.
* Reduce the heat and add cumin, cloves and cinnamon stick to it.
* As soon as the aroma starts coming out from the whole masala, add chopped onion, minced garlic and ginger to it.
* Fry it till the color starts changing (light golden).
* In between add chopped chilli and dry fruits to it.
* Then, add mashed potato into it. Add salt according to your taste.
* Fry it for about 5 minutes.
* Before switching off the burner, add garam masala to it and mix them well.
* After removing it from the heat, add crumbled paneer to it.
* On the other hand, keep your capsicum ready for stuffing (remove the stem from each capsicum using the tip of a knife. But do not throw that part).
* Fill each capsicum with the potato-paneer stuffing and cover it with the stem part.
* Grease the capsicums as well as a metallic tray (used in microwave oven).
* Keep the tray along with the capsicum on convection mode for 10 minutes each side.
Stuffed capsicum is ready. But, if you want to serve it with gravy, here in the recipe.
Ingredients for gravy
Tomato – 2 large
Onion – 1 small
Ginger-garlic paste – 1 tsp
Red chilli powder – ½ tsp
Sabzi masala/Kitchen king – 1 tsp
Method for gravy:
* Heat 1 tsp oil in a skillet and add jeera to it.
* Then add chopped onion in it. As soon as it start changing its color, add ginger-garlic paste into it. Mix it well.
* Then add chopped tomato into it. Add salt to taste. Mix them well till it turns into paste.
* Add masala powder to it. If you want, you can also add little water into it.
At the time of serving, you can put the tomato gravy over and under the capsicums. Garnish it with coriander leaves and relish it hot 🙂 🙂
Shivani Varma is a young Indian mom from Chandigarh. Formerly worked at ‘The Deccan Herlad’ and ‘Franchise India Holding Limited’ as a senior sub-editor, she left her job to take care of her sweet daughter, Aaditri. She loves to cook and is very much concerned about calorie counts in her recipes. ‘I prefer to cook my food (for two) in not more than a spoon of oil’, says Shivani.