by Arpit, Published: August 19, 2011
Stuffed Capsicum is a generously spiced gravy combined with the vegetables and low fat paneer to provide a double dose of flavour, fibre and vitamin A. Serve hot with Kashmiri Rotis.
Prep time:
Cook time:
Total time:
Yield: Serves 2
Ingredients:
8 medium sized capsicums
For the stuffing
1 cup chopped mixed boiled vegetables
1/2 cup crumbled low fat cottage cheese (paneer)
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
1/2 tsp finely chopped green chillies
2 tbsp chopped coriander(dhania)
1 tsp oil
salt to taste
For the gravy
2 cups chopped tomatoes
1/2 cup sliced onions
1/4 cup chopped red pumpkin(bhopla / kaddu)
1 garlic cloves(lehsun), chopped
1/2 tsp grated ginger(adrak)
1 stick of cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 tsp cumin seeds(jeera)
1/2 tsp chilli powder
1/2 tsp cornflour mixed with 1/2 cup low fat milk
2 tsp oil
salt to taste
Other ingredients
1/2 tsp oil for greasing
Method :
Drop the shells in boiling water for a few minutes, drain and keep aside.
For the stuffing
Heat the oil in a non-stick pan and fry the cumin seeds for 1 minute.
Add all the remaining ingredients and cook for a few minutes. Keep aside.
For the gravy
Combine the tomatoes, onions, red pumpkin, garlic, ginger, cinnamon and cloves with ¾ cup of water and cook over a slow flame till the tomatoes and pumpkin are soft. Allow to cool completely, remove the cinnamon and cloves and discard them.
Blend the mixture into a smooth purée. Keep aside.
Heat oil in a non-stick pan and add the cumin seeds. When they crackle add the puréed tomato mixture, chilli powder and salt and simmer for 5 to 7 minutes.
Add the corn flour mixture and simmer for a couple of minutes again. Keep aside.
How to proceed
Stuff the capsicum with the stuffing.
Arrange them on a greased baking dish.
Pour the boiling gravy on top.
Bake in a hot oven at 200°C (400°F) for 10 minutes.
Serve hot.
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