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Stuffed Capsicums In Saffron Gravy
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Ingredients
•
Even sized small capsicums
- 10
Ingredients For Stuffing
•
Paneers (finely diced)
- ½ cup
•
Potatoes (boiled & mashed)
- ¾ cup
•
Dhania powder
- 1 ½ teaspoons
•
Jeera powder
- ½ teaspoon
•
Salt
- ½ teaspoon
•
Red chilly powder
- ½ teaspoon
•
Garam masala powder
- ¼ teaspoon
•
Oil (for frying)
- as required
Ingredients For Gravy
•
Onions (sliced)
- ½ cup
•
Ginger-garlic paste
- 2 teaspoons
•
Cashew nut paste
- 2 tablespoons
•
Curd (fresh, thick)
- 1 ½ cups
•
Crumbled sugarless koas
- ¼ cup
•
Saffron
- a pinch
•
Hot milk (for dissolving saffron)
- 2 tablespoons
•
Garam masala powder
- 1 teaspoon
•
Red chilly powder
- 1 ½ teaspoons
•
Salt
- as required
•
Sugar
- 1 teaspoon
•
Oil (for frying)
- as required
Method
1.
Cut
capsicums
into two and
remove
inner
seeds
.
2. Put it in lukewarm
water
for 2 minutes,
remove
and
keep
inverted over a towel for excess
water
to
drain
.
3.
Heat
oil
and
fry
diced
paneer
for a minute,
add
all the powders and mashed
potatoes
.
4.
Stir
fry
for 2 minutes and
remove
from fire.
5. Stuff this
mixture
into
capsicum
shells and arrange on a flat non-stick
fry
pan.
6.
Add
enough
oil
and close with lid and
fry
gently in medium flame for few minutes.
7. Turn over
capsicums
gently and
fry
other side also.
Keep
aside.
Method To Prepare Gravy
1.
Mix
cashew
paste
, koya, whipped
curds
,
saffron
which is soaked in
milk
together and
keep
aside.
2.
Heat
oil
in the
fry
pan and
fry
onions
with
ginger garlic paste
till crisp and brown.
3. Sprinkle
chilly
powder
,
sugar
,
salt
and
fry
for another minute.
4.
Pour
the mixed
cashew
,
curd
paste
and
cook
for 7 to 10 minutes or till the gravy gets ready.
5. Arrange
capsicums
on a
serving
dish and
pour
hot gravy on top.
Collections:
Vegetarian
Curries & Gravies
North Indian