Stuffed Capsicum Makhani with Paneer & Potato in Creamy Tomato Gravy

Stuffed Capsicum Makhani Recipe

Description:
Stuffed Capsicum Makhani is a delectable North Indian dish that combines the richness of a creamy, spiced tomato gravy with the savory filling of crumbled paneer and mashed potato inside capsicum rings. This comforting vegetarian dish is perfect for a weekend meal and is sure to satisfy your taste buds.

Cuisine: North Indian
Course: Lunch
Diet: Vegetarian

Ingredients:
For the Makhani Gravy:

• 4 Tomatoes, chopped
• 1 Onion, chopped
• 4 cloves Garlic, chopped
• 1 teaspoon Cumin seeds (Jeera)
• 6 Cashew nuts
• 4 Dry Red Chillies

For the Stuffed Capsicum:

• 2 Green Bell Peppers (Capsicum), sliced into 1-inch round rings
• 2 Potatoes (Aloo), boiled and mashed
• 1/2 cup Paneer (Homemade Cottage Cheese), crumbled
• 1 tablespoon Chaat Masala Powder
• 1 tablespoon Garam Masala powder
• 1 teaspoon Red Chilli powder
• 1 tablespoon Black Pepper powder
• Salt, to taste
• Oil
• 5 sprigs Coriander (Dhania) Leaves, chopped

Other Ingredients:

• 1 Cardamom (Elaichi) Pod/Seeds
• 1-inch Cinnamon Stick (Dalchini)
• 1 Bay leaf (Tej Patta)
• 1 tablespoon Oil
• 1 teaspoon Sugar
• 1 1/2 teaspoons Red Chilli powder
• 1/4 teaspoon Turmeric powder (Haldi)
• 1 tablespoon Garam Masala powder
• 2 tablespoons Fresh Cream

Prep Time: 25 minutes
Cook Time: 30 minutes

Instructions:

1. Prepare the Makhani Gravy:
   In a pressure cooker, add tomatoes and 1/4 cup of water. Pressure cook for 2 whistles. Once done, allow the pressure to release naturally. Peel the tomato skin, chop the tomatoes, and blend them with the remaining water into a smooth puree. Set aside.

2. Make a Cashew Paste:
   Blend the cashew nuts with 2-3 tablespoons of water to make a smooth paste. Set aside.

3. Make an Onion-Garlic Paste:
   In a blender, grind the chopped onion, garlic, cumin seeds, and dry red chillies into a paste. Set aside.

4. Prepare the Stuffing:
   In a mixing bowl, combine crumbled paneer, boiled mashed potatoes, chaat masala powder, garam masala powder, red chilli powder, black pepper powder, salt, and chopped coriander leaves. Mix well until the filling holds together and is easy to stuff into capsicum rings.

5. Stuff the Capsicum:
   Cut the green bell peppers into 1-inch round rings, remove the seeds, and excess white skin. Stuff each ring with the prepared filling, pressing gently to flatten.

6. Cook the Stuffed Capsicum:
   Heat a flat non-stick pan and drizzle some oil. Place the stuffed capsicum rings in the pan and cook on both sides for about 5 minutes each or until the capsicum is tender. Once done, transfer the stuffed capsicum to a plate and set aside.

7. Prepare the Makhani Gravy:
   In a kadai, heat oil and add the whole spices (cardamom, cinnamon, and bay leaf). Sauté for a few seconds until aromatic. Add the onion paste and sauté for 1 minute. Then, add the spice powders—red chilli powder, turmeric powder, garam masala powder, salt, and sugar. Stir well to remove the raw smell from the paste.

8. Stir in the tomato puree and mix. Add the cashew paste and fresh cream, cooking on medium heat, covered, for 10 minutes. Adjust the seasoning according to your taste.

9. Assemble the Dish:
   Once the gravy is ready, turn off the heat. Transfer the makhani gravy to a serving dish and carefully place the stuffed capsicum over it. Drizzle with some fresh cream for added richness.

10. Serve:
    Serve the Stuffed Capsicum Makhani with Whole Wheat Naan and Tomato Onion Cucumber Raita for a wholesome and flavorful Indian lunch or dinner.

Enjoy this creamy, spiced delight that’s both hearty and comforting!