Capsicum is my favorite vegetable. I love the spicy yet sweet taste of it. It gives a special flavor and taste to any dish. Capsicum is native to Mexico. It is high in vitamins A & C, rutin (a bioflavonoid), beta carotene, iron, calcium and potassium. Capsicum also contains magnesium, phosphorus, sulphur, B-complex vitamins, sodium and selenium.
Lets move to the tasty part now. Stuffed capsicum is a very popular dish in the northern part of India. The Capsicums are first stuffed with masala and then cooked in gravy. For stuffing we can use both potato and paneer. They can be fully cooked in the gravy. They can also be partially cooked in oven and then in the gravy. Both are equally tasty.
Potato /Paneer 4-5 / 250 gm
Pea 1/4 cup
Tomato 3 Nos
Onion 2 Nos
Ginger 1-2 inch
Garlic 2-3 cloves( or use 2 tbs ginger garlic paste )
Onion chopped 1/2 cup
Cinnamon a pinch or two
6) Meanwhile prepare the capsicum. For stuffing a capsicum cut-off its stem and slowly remove the seeds without tearing the capsicum. Make a hole on the top, big enough to stuff the masala.
7) Try to get small – medium ones. Now stuff the capsicum with enough masala that u prepared.
8)Drop these stuffed capsicums in the cooked gravy. Keep the stove in mid-low and cook them with the lid on.
9) Keep checking and don’t over turn the capsicums . Let the capsicums cook in the gravy till they change color to light green.
10)Garnish them with coriander and little grated paneer and serve it with hot chapati/ tortilla or rice.