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For the day 2 of the capsicum theme, i have cooked a very delicious and tasty subzi. You must have already seen the stuffed capsicum in white gravy (My mother's specialty). Here is the one stuffed with vegetables and cooked in tangy tomato Gravy.Both these varieties of stuffed capsicum are a wonderful combination with roti's
INGREDIENTS
Serves 4:
Capsicum 2(Medium sized)
FOR THE STUFFING
Potato 2(medium sized)
Carrot 1
Beans 4-5
Peas 1/ 4cup
Paneer 1/4 cup
Oil 2tsp
Chilli powder 1/2 tsp
Cumin seeds 1/2 tsp
Salt 1/2 tsp
FOR THE GRAVY
Onion 2
Tomatoes 4
Ginger garlic paste 1/2 tsp
Coriander powder 1tsp
Chilli powder 1tsp
Cashew powder 2tsp
Garam masala 1tsp
Coriander 1tbsp
Fresh cream 1tbsp
Salt 1/2 tsp
Oil 1tbsp
PREPARATION
FOR THE STUFFING
Boil the potatoes, remove the skin and mash thoroughly
Cut all the other vegetables finely
Heat oil in a pan, add the cumin seeds and when it starts sizzling add the finely cut vegetables and saute for s minutes in low flame
Next add the chilli powder and salt , mix and continue to cook
Now add the mashed potatoes mix well and cook for 1 minute
Finally add the paneer, mix well and switch off the fire. Let it cool
FOR THE GRAVY
Slice the onions finely.
Chop the tomatoes into very tiny pieces
Heat oil in a pan and when it is sufficiently hot add the onions and fry till it becomes transparent.
Now add the ginger garlic paste and saute for e minute
Next add the cut tomatoes and continue to cook in low flame for 5 minutes
Now add all the dry powders, mix well and cook for 1 minutein mediu flame
Add the salt, mix well and continue to cook.
You will see that the gravy is thick , so 1/2 cup of water or more, mix well and cook in low flame for 1 minute
Cut the capsicum into 2, remove the seeds and stuff it with the filling
Now place this stuffed capsicum in the gravy, cover it with a lid and cook for 5 minutes in lowflame for the flavours to infuse
Finally add the cream, mix and serve it hot with roti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34