Home / main course / Stuffed Shimla mirch Gravy / Stuffed Capsicum Gravy
13 July, 2016

Stuffed Shimla mirch Gravy / Stuffed Capsicum Gravy

Posted in : main course, Party recipes, Veg Gravy on by : nrdubey Tags: , , ,

Date – 7.7.2016

 Preparation time – 15 minutes

Cooking Time –45 minutes

Recipe type – main

Cuisine – North Indian

Serve – 4-5

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Ingredients;

 

Shimlamirch / capsicum – 4 medium size

Curd – 2 tbsp

Red chili powder – 1 – 1 ½ tsp

Kashmiri red chili powder – ½ tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Garam masala powder – 1 tsp

Kasuri methi – 1 tsp

Salt – as per taste

Oil / butter – 4 tbsp or as needed

water – 1/2 cup

 

For Stuffing

 Potato – 3 medium (boiled, peeled and mashed)

Cabbage – 2 tbsp (grated)

Carrot – 1 medium (grated)

Green peas – 1/4 cup (fresh or frozen)

Onion – 1 medium (chopped)

Ginger – garlic – 2 tsp (crushed or paste)

Red chili powder – ½ tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Garam masala powder – ½ tsp

Dry mango powder / amchur – ½ tsp Or lemon juice – ½ tsp

Salt – as per taste

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

Oil – 1 tbsp

 

For making masala paste

Onion – 1- 2 medium (chopped)

Garlic clove – 5-6

Ginger – 1 inch

Ripe red tomato – 2 (chopped)

Green chili – 2-3

Cinnamon stick – 1 inch

Clove – 3-4

Green cardamom / elaichi – 2-3

Cumin seeds – ½ tsp

Cashew nuts – 6-7

Resins/ kishmish – 5-6

Magaz seeds – 2 tsp

 

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METHOD:

 

For making stuffing

Heat oil in a kadai or pan add cumin and mustard seeds, wait till they splutter nicely.

Add ginger – garlic, saute them till raw small goes off.

Add onion and fry till it turns light brown in color.

Simmer the flame add red chili, turmeric, coriander, garam masala, amchur and salt, fry for few seconds.

Add mashed potato, grated carrot – cabbage and green peas.

Mix well and fry them very well over medium heat for about 2-3 minutes.

Our stuffing is ready. Keep it aside.

Now take shimla mirch and rinse them well. Cut the top potion of shimla mirch then remove seeds and white part. Length wise cut them into two parts.

Stuff the potato stuffing in each Shimla Mirch. Set aside.

Heat tava on medium heat and apply 1 tsp of butter then place the stuffed Shimla mirch. Cover them with any deep plate or bowl so that they will cook fast. After some time when they cooked little then turn them over and cook this side too. Just cook them half since we are going to cook them  in gravy as well. (you can cook them in kadai too or use oven, air fryer or microwave)

Take them out and keep aside.

 

For making gravy

Take curd in a small bowl add red chili powder, kashmiri red chili powder, turmeric and coriander powder. Mix and set aside till we need it.

Take ingredients under ‘for making masala paste’ in a blender and blend till smooth paste.

Heat oil or butter in a pan or kadai, add blended paste and fry till oil separates from the masala.

Add curd and spices paste, fry again till oil separates from the masala.

Add kasuri methi and garam masala, mix.

Add water and bring this gravy to boil.

When gravy starts to boil simmer the flame and add stuffed capsicum.

Cook for more 4-5 minutes at simmer by using lid.

After 4-5 minutes when capsicum gets cooked turn off the flame .

Stuffed casicum gravy is ready. Serve this gravy with any indian bread, plain or jeera rice.

  

 TIPS:  

For stuffing  instead of potato you can add crumbled paneer also.       

 

In Short 

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Take 3-4 medium  shimla mirch

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Slice them from the top, lengthwise cut into half, remove inner part

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Heat oil, add cumin, let splutter

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Add ginger – garlic, fry for few second

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Add chopped onion, fry till light brown

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Add red chili, turmeric, coriander, garam masala and amchur, fry for few seconds

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Add mashed potato, grated cabbage and carrot, green peas (fresh or frozen) and salt

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Fry for 2-3 minutes

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Stuffing ready

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Stuff this to shimla mirch

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Melt butter in tava

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Place the stuffed capsicum

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Cook both the sides

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Take out with the help of spachula

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Stuffed capsicum ready

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Theses are the ingredients for making paste

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Make smooth paste without adding water

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In a bowl take curd, red chili, kashmiri red chili, turmeric, coriander and garam masala powder

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Mix well and set a side

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Heat oil or butter and add blended paste

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Fry until oil separates

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Add curd and spices paste, saute till oil separates again

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Add kasuri methi

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Add garam masala

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Add water and bring it to boil

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Add stuffed capsicum

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Cook for 4-5 minutes at simmer (cover with the lid)

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Stuffed capsicum gravy is ready

 

 

 

 

 

 

 

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