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One of the most versatile things in one’s pantry is probably capsicum – with just so many delicious ways in which it can be converted that one can never finish their #capsicumexperiments. The latest in our list was the stuffed capsicum with gravy that we had together with crispy paratha (indian-styled bread) – together making a very sumptuous dinner meal. This Indian-styled gravy is prepared with spices like garam masala and dry mango powder giving very good flavours to the potato-based stuffing.

If you like it slightly sweet, we suggest to use red capsicum instead of green and for a balanced version, use yellow capsicum. We made it in green capsicum.

Ingredients:

• 6-7 green capsicum
• 2 big boiled potatoes
• 2-3 onion
• 6-7 garlic cloves
• Ginger
• Green chili
• 3 tomatoes
• Cumin seeds
• Dry mango powder
• Garam masala
• Salt, to taste
• Red chili powder
• Turmeric powder
• Coriander powder
• Oil
• 5-6 cashewnuts
• 5-6 almonds
• Coriander leaves

Procedure:

Preparing the stuffing:

• In a pan, take 2 tbsp oil and when it is hot, add 1 tsp cumin seeds
• When seeds start spluttering, add 2-3 minced garlic and 1 chopped onion and stir until they are cooked or until garlic are golden brown. Add 1-1.5 chopped green chillies and mix well
• Add ½ tsp coriander powder, ½ tsp red chili powder, ½ tsp turmeric, ½ tsp dry mango powder and salt to taste. Mix well and cook for 2-3 minutes
• Mash the boiled potatoes properly and add to the pan with spices
• Mix the potato stuffing well and let it cook well for 2-3 minutes
• Add ½ tsp garam masala and mix for another minute
• Turn off the flame and put chopped coriander on top

Filling the stuffing in capsicum:

• Take capsicum and cut them horizontally 1/4 th from the top. Remove the seeds from inside
• Fill the potato stuffing in each capsicum
• In a pan shallow fry the stuffed capsicum from bottom first. Cover the lid for 15 min and then flip upside down and repeat the same. This ensure the capsicum and its stuffing are well cooked

Preparing the gravy:

• In a pan, pour 2-3 tbsp oil and when hot, add 1 tsp cumin seeds
• When it starts spluttering, add paste of 2 onion and let it cook for 5-7 minutes
• Prepare the gravy paste of cashew, almonds, 1 tsp ginger and 5-6 garlic and add in the pan after onion has cooked. Both cashew and almond are important for a good textured gravy
• Let it cook for 4-5 minutes and then add tomato puree to it. Cook until it starts leaving oil at the top. Add 1-1.5 chopped green chillies to it
• Add spices – ½ tsp each of red chili powder, turmeric, coriander powder, garam masala and salt to taste and let the gravy cook for 4-5 minutes thereafter
• Add a few tbsp. of water when cooked and place the stuffed capsicum in it
• Serve after garnishing with coriander and if you like, with shredded cheese on each capsicum!