Ingredients

For stuffing of capsicum
• 8 Medium Size Capsicum
• 2 boiled potatoes
• 1 cup fresh low fat paneer (Indian cottage cheese)
• 1 tsp ginger-garlic paste
• 1/2 tsp green chillies paste
• 1/2 tsp red chilli powder
For making its Gravy you will require:
• 2 onions, coarsely chopped
• 2 tomatoes, coarsely chopped
• 1 cup coriander leaves
• 1 inch ginger piece
• 2 green chilies, finely chopped
• 1 cup grated coconut
• 1/4 cup boiled green peas (optional)
• 1/2 teaspoon Kashmiri Red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1 teaspoon cooking oil
• Salt to taste
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seed powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/2 tsp dry mango powder
• 1 tbsp cooking oil
• Salt to taste

Instructions

1. Cut the tops of the capsicum and scoop out the centers. Soak the shells in warm water for few minutes, drain and keep aside.
2. Heat oil in a non-stick frying pan and saute ginger-garlic paste along with green chillies. Mash the boiled potatoes in it and crumble the paneer as well. Mix in salt to taste, 1/2 tsp green chillies paste, 1/2 tsp red chilli powder, 1/2 tsp turmeric powder, 1/2 tsp cumin seed powder, 3/4 tsp coriander powder, 1/2 tsp garam masala powder and 1/2 tsp dry mango powder.
3. Cook the stuffing mixture for few minutes over moderate heat till it gets dry. Stuff the capsicum with prepared stuffing.
4. Arrange the capsicum pieces in a non-stick pan. Cover the pan, simmer the flame and leave to cook for about 3-4 minutes.

5. Flip when the capsicum turns little brown and cook upside down just for a couple of minutes.
6. Make sure the stuffing mixture should not get burnt. Flip and again cook it for 2-3 more minutes, uncovered.

7. When the capsicum is done then switch off the flame.

8. Leave it as it is in hot pan. Let’s start making gravy now.
9. Mix coarsely chopped onion, tomatoes, coriander leaves, grated coconut, green chilies and 1 inch ginger in a mixer. Add some water and blend into a smooth puree.
10. Heat 1 teaspoon oil in another frying pan and add 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon turmeric powder and 1/2 teaspoon coriander powder. Saute for few seconds on a low flame. Stir in prepared puree on medium flame and season with some salt. Cook the gravy for 2-3 minutes till the raw smell disappears and then mix in fried stuffed capsicum along with boiled green peas.
11. Drizzle just a few drops of water, cover the pan and leave to cook it on low flame for 2-3 minutes.
12. Uncover and mix very genlty. Stuffed Capsicum in gravy is ready to serve.

Notes