Friday, 12 June 2015

Potato & Cheese stuffed Capsicum in Tomato gravy !



Stuffed capsicum in gravy is an exotic dish that is served in restaurants. It is so versatile that the stuffing can be of your choice anything from continental to Mexican to Indian. Stuff it with rice, couscous or just mashed potato or some yummy cheese. Anyways it tastes awesome with the capsicum roasted to perfection in oven.
This time I have stuffed with some spiced mashed potato layered with grated cheddar cheese with some nuts for that extra crunch. And the gravy is a basic onion tomato gravy but I didnt want to use cashews or cream to make it richer. So replaced those with simple ground coconut.


INGREDIENTS
  • 3 colored Capsicum (preferably all 3 same size)
  • 150 gms grated Cheddar cheese
  • 1 cup boiled mashed potato
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 2 Garlic (finely chopped)
  • 1 onion (chopped finely)
  • 1 Green chilli (finely chopped)
  • 1 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 4 - 5 cashewnute (chopped)
  • 2 tbsp raisins
  • Lime juice (2 tsp appox)
  • salt as needed
  • pinch of black pepper

For the Gravy
  • 1 onion (made to paste)
  • 2 tomatoes (pureed)
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 Green cardamom
  • 2 cloves
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • salt as needed
  • 1/2 cup ground coconut paste



STEPS

  • heat oil in a pan and add cumin seeds followed by garlic.
  • When the garlic sweats add onion and chilli and saute them well.
  • Then add the spice powders and salt and fry them on low flame


  • Combine mashed potatoes with the spices and let it cook for a minute or so. 
  • Then add chopped nuts and turn off stove.

  • Slice off the top portion of the capsicum and preserve them.
  • Grate the cheese and keep ready.
  • Remove the seeds and veins from the capsicum.
  • Slice at the bottom slightly to make the capsicum stand upright. But make sure you dont make a hole at the bottom.


  •  Now keep a spoon of potato filling in the capsicum and then top it with a layer of cheese.


  •  Again place some potato filling and then cheese and again potato. Form nice layers of potato and cheese.

  •  Lastly top it with more cheese and repeat the same for all the capsicums.
  • Place them in a greased baking tray and close them with their own lids.
  • Brush with oil generously and sprinkle some salt and pepper on the lids.

  • Bake them in a preheated oven for 30 - 35 minutes until the capsicum is wrinkled and slightly charred.

  • While it is baking you can prepare the gravy. Heat oil in a pan and add cardamom and cloves
  • Add the onion paste and saute till it is slightly browned.
  • Then add the spice powders and saute well.


  • Sprinkle some water if its getting burnt, and let it cook till oil separates. 
  • Then add the tomato puree and cook for 4 - 5 minutes till raw smell fades. 
  • Add sufficient water and let the masala come to a boil. Add garam masala.


  • Grind some coconut with water to a very smooth paste.
  • Add this to the boiling gravy and stir well.
  • Cook for a 2 minutes and turn off stove.
  • You can also use coconut milk in place of this ground coconut. Or replace with cream or cashew paste for a richer gravy.


  • Pour the gravy on a serving dish and place these baked capsicums carefully on them.
  • Serve wth rice / roti.
  • If you are not interested in gravy, then just serve the baked capsicums as an appetizer / starter.





With Love,

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