STUFFED CAPSICUM IN TOMATO GRAVY

Stuffed Capsicum in Tomato Gravy is an exotic dish with a great visual appeal and of course great taste. For this recipe, capsicum is stuffed with potato masala filling and served with rich creamy gravy.  Choose small and equal size capsicums for this dish. You can use red and yellow peppers also as this add colour to the dish.

My husband and I love this Bharwan Simla Mirch dish and  I am sure you will also love it. Serve with Naan, Tandoori Roti or Khasta Roti.

INGREDIENTS FOR STUFFED CAPSICUM IN TOMATO GRAVY

6 small capsicums (Simla Mirch)
1 teaspoon oil

FOR THE FILLING:
4 medium potato boiled and mashed
½ cup onion chopped fine
1 tablespoon coriander chopped fine
2 tablespoon ginger garlic paste
1 teaspoon lemon juice
1 teaspoon jeera cumin
1 teaspoon coriander powder
1 teaspoon chilli powder
1 teaspoon amchur
½ teaspoon garam masala
A pinch of Haldi
1 tablespoon oil
Salt to taste

FOR THE GRAVY:
300 grams tomatoes cubed
½ cup onions sliced
2 tablespoon garlic
1 tablespoon ginger chopped
2 green cardamoms
3 cloves
1 mace
¼ teaspoon cinnamon powder
¼ cup of cashew nuts
1 teaspoon coriander powder
1 teaspoon Kashmiri chilli powder
A pinch of Haldi
1 teaspoon sugar
2 bay leaves
1” piece of cinnamon
1/3 teaspoon Kasuri methi powder
½ cup of cream
1 + 1 tablespoon desi ghee
Salt to taste

INSTRUCTIONS FOR STUFFED CAPSICUM IN TOMATO GRAVY

Wash the capsicum and pat dry. Now cut the top stem of the capsicum and remove the seeds from inside. Set aside.

FOR THE FILLING :

1. Heat oil in a pan; add cumin, then add ginger garlic paste, onion and saute for 2 minutes.
2. Now add all the dry masalas and toss.
3. Add the potato and saute for 3 minutes.
4. Add lemon juice and coriander.

   FOR THE GRAVY:

5. Heat 1 tablespoon ghee in a pan; add cloves, cardamoms, garlic, ginger, onion and sauté for a minute.
6. Add tomatoes and then cashew and cook for 5 minutes.
7. Add sugar, salt, coriander, chilli, Haldi and cook till tomatoes are mushy.
8. Cool the mixture and grind to a smooth paste.
9. Heat 1 tablespoon ghee in the same pan, add the paste, bay leaves, cinnamon and simmer on low heat for 5 minutes.
10. Add Kasuri methi and then cream and adjust the seasoning.
11. Add water to get the desired consistency and cook for 5 minutes.

    HOW TO PROCEED:

12. Fill the stuffing in the prepared capsicums.
13. Heat 1 teaspoon oil and place the capsicums and saute on medium heat.
14. Cover and cook till soft but does not lose shape.
15. Spread ¾th of the gravy on a serving dish and arrange the capsicums.
16. Pour the remaining gravy and serve.