Utpala's Kitchen: Stuffed capsicum in Tomato Gravy

Quick and easy stuffed capsicum in tomato gravy. As we stuff in capsicum slices it is easy to roast it on a skillet. And it is quite fast. Aloo and paneer as always they give a yum taste to the gravy. You can prepare this any time, either for dinner or lunch. 

INGREDIENTS:

Bell Pepper Stuffing
2 Bell peppers
1 cup boiled potatoes
1 cup paneer
1 tbsp finely chopped green chilies
1 tsp coriander powder
1 tsp cumin powder
salt as required
coriander leaves
1 tbsp butter

Gravy
3 tomatoes
1 onion
6 green chilies
4 red chilies
1/4 cup milk
1 tsp cumin powder
2 tbsp cashews
1 tbsp oil
1 tbsp cream
1/2 tsp red chili powder
salt as required

PROCEDURE:

• Chop bell peppers into thick slices, deseed it and keep it aside.

• Smash the boiled potatoes and crumble paneer.

• Add smashed potatoes, paneer, coriander powder, cumin powder, chillies, salt and coriander leaves in the big bowl.

• Mix well. Taste the mixture and adjust salt accordingly.

• Now stuff aloo paneer mixture in capsicum slices tightly.

• Heat skillet, add butter and roast stuffed capsicum on both the sides. Keep them aside.

• Now add tomatoes, onion, green chilies, red chilies, cumin powder, cashews in the blender or mixer grinder. Blend it.

• Now add milk to make smooth gravy, keep it aside.

• Heat oil in big pan, add tomato gravy. Simmer for about 5 to 7 minutes.

• Now add creamer, salt and chili powder.

• Saute for couple of minutes. Then stuffed capsicum and cook for 5 minutes.

• Serve stuffed capsicum in tomato gravy with chapatis or rotis or jeera rice or ghee rice.