STUFFED CAPSICUMS IN TOMATO GRAVY

This is the first weekend of the year...
It calls for some really delicious food....
And I opted for my all time favorite...

Stuffed Capsicums simmered in rich tomato gravy....


INGREDIENTS

• FIRM CAPSICUMS-3
• ONIONS-2
• GARLIC-8 CLOVES
• TOMATOES-4
• POTATOES-2(boiled)
• PANEER-1 CUP
• CASHEW NUTS-1/2 CUP
• GREEN CHILLY-1-2
• CUMIN POWDER-1 TEASPOON
• GARAM MASALA POWDER-1 TEASPOON
• CHILLI POWDER-1 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING-3 TABLESPOONS
• CORIANDER LEAVES-FEW

(FOR THE GRAVY)

METHOD

• Chop the tomatoes, 1 onions and garlic to pieces.
• Soak 1/2 of the cashew nuts.
• Heat 2 tablespoons of oil.
• Fry the garlic,onions and tomatoes till they are mushy and well cooked.Cool.
• Grind together the cooked mixture and cashew nuts to a smooth paste.
• Heat a little oil.Fry this paste for a few minutes.
• Add the cumin powder,garam masala powder,chilly powder and salt  to taste.
• Simmer till slightly thick.
• Keep it aside.

(FOR THE STUFFED CAPSICUMS)

METHOD

• Remove the stalks and the seeds from the capsicums by making a neat cut on the upper side of the capsicum.
• Rub their insides with a little salt.Keep aside for a few minutes.
• Drain the moisture.
• Grate /crumble the paneer into fine bits.
• Mix well 1 chopped onion, finely cut green chillies, broken cashew nuts, paneer and cooked and mashed potatoes.Add salt to taste.
• Slightly roast the capsicum with a little oil on a hot pan,turning them gently so they do not loose shape or color.
• Fill them tightly with the potato - paneer mixture.
• Gently immerse them into the hot ,simmering tomato gravy.
• Cook for 5-8 minutes moving them lightly at regular intervals.
• Garnish with coriander leaves.

• Serve hot with rotis and pulavs of your choice .