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 mixed vegetable filling and served with rich creamy gravy. This dish is a party dish and sure to steal the show. Choose small and equal size capsicums for this dish. You can use red and yellow peppers also as this add colour to the dish.
I simply love this Bharwan Simla Mirch dish and am sure you will also love it. Serve with Naan, Tandoori Roti or Khasta Roti.
You may like to try our other recipes like Chatpate Aloo Shimla Mirch, Lahsooni Methi Paneer, Kadai Kathal and Mushroom and Baby Corn Jalfrezi.
Yield: 5 to 6 serving
Prep time: 30 minutes
Total time: 45 minutes
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 carrot chopped fine
½ cup cabbage chopped fine
½ cup green peas
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
1 teaspoon bhuna masala recipe link
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
DIRECTIONS 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 gravy
- Heat 1 tablespoon ghee in a pan; add cloves, cardamoms, garlic, ginger, onion and sauté for a minute.
- Add tomatoes and then cashew and cook for 5 minutes.
- Add sugar, salt, coriander, chilli, haldi and cook till tomatoes are mushy.
- Cool the mixture and grind to a smooth paste.
- Heat 1 tablespoon ghee in the same pan, add the paste, bay leaves, cinnamon and simmer on low heat for 5 minutes.
- Add kasuri methi and then cream and adjust the seasoning.
- Add water to get the desired consistency and cook for 5 minutes.
For the filling
- Heat oil in a pan; add cumin, then add ginger garlic paste, onion and saute for 2 minutes.
- Add carrot, cabbage, green peas and cook till half done.
- Now add all the dry masalas and toss.
- Add the potato and saute for 3 minutes.
- Add the bhuna masala, lemon juice and coriander.
How to proceed
- Fill the stuffing in the prepared capsicums.
- Heat 1 teaspoon oil and place the capsicums and saute on medium heat.
- Cover and cook till soft but does not loose shape.
- Spread ¾th of the gravy on a serving dish and arrange the capsicums.
- Pour the remaining gravy and serve.
