Stuffed Capsicum Makhani Recipe
Delight your taste buds with the rich and creamy flavors of Stuffed Capsicum Makhani, a North Indian dish that perfectly marries the sweetness of bell peppers with a spiced tomato gravy. This vegetarian recipe is not just a treat for the palate; it’s a feast for the eyes with its vibrant colors and textures. Ideal for lunch or dinner, serve it alongside whole wheat naan and a refreshing tomato onion cucumber raita for a complete meal experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes (chopped) | 4 |
| Onion (chopped) | 1 |
| Garlic (chopped) | 4 cloves |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cashew nuts | 6 |
| Dry red chillies | 4 |
| Green bell pepper (Capsicum) | 2 (sliced into 1-inch rings) |
| Potatoes (Aloo, boiled and mashed) | 2 |
| Paneer (homemade cottage cheese) | ½ cup (crumbled) |
| Chaat masala powder | 1 tablespoon |
| Garam masala powder | 1 tablespoon |
| Red chilli powder | 1 teaspoon |
| Black pepper powder | 1 tablespoon |
| Salt | to taste |
| Sunflower oil | as needed |
| Coriander (Dhania) leaves (chopped) | 5 sprigs |
| Cardamom (Elaichi) pods/seeds | 1 |
| Cinnamon stick (Dalchini) | 1 inch |
| Bay leaf (Tej patta) | 1 |
| Sugar | 1 teaspoon |
| Red chilli powder | 1½ teaspoons |
| Turmeric powder (Haldi) | ¼ teaspoon |
| Fresh cream | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | Approx. 12g |
| Carbohydrates | Approx. 30g |
| Dietary Fiber | Approx. 5g |
| Fat | Approx. 20g |
| Saturated Fat | Approx. 10g |
| Sodium | Varies by salt added |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 25 minutes |
| Cooking Time | 30 minutes |
| Total Time | 55 minutes |
Instructions
To start crafting your Stuffed Capsicum Makhani, the first step involves pressure cooking the tomatoes. Take your chopped tomatoes and place them in a pressure cooker with ¼ cup of water. Cook for about two whistles, then allow the pressure to release naturally. Upon opening the lid, you’ll find the tomato skins have peeled off, indicating they’re ready. Carefully peel the skin and chop the tomatoes into large chunks, adding them back into the mixer along with any leftover water from the cooker. Blend this mixture to create a smooth tomato puree and set it aside for later use.
Next, prepare a cashew nut paste. Blend the cashew nuts with 2 to 3 tablespoons of water until smooth, and keep this paste aside. In another blending process, combine the chopped onion, garlic, cumin seeds, and dry red chillies to create a fragrant paste, which will add depth to your stuffing and gravy.
Now, turn your attention to the green bell peppers (capsicum). Cut them into 1-inch round rings, removing any seeds and excess white skin. In a mixing bowl, combine the crumbled paneer, boiled and mashed potatoes, chaat masala, garam masala, red chilli powder, black pepper powder, salt, and chopped coriander leaves. Mix well, ensuring that the filling holds together well enough to be stuffed into the capsicum rings.
Take a portion of the paneer mixture and generously stuff it into each capsicum ring, pressing down gently to flatten the filling.
To cook the stuffed capsicum, heat a flat non-stick pan and drizzle a bit of sunflower oil. Place the stuffed capsicum in the pan, cooking for about five minutes on each side, or until they are tender and slightly charred. Once cooked, transfer the capsicum to a plate and set aside while you prepare the makhani gravy.
In a kadai or deep pan, heat some oil and add the whole spices: the cinnamon stick, cardamom pods, and bay leaf. Let them sizzle for a few seconds to release their aromatic oils. Next, add the onion paste and sauté it for about a minute until it turns golden.
Sprinkle in the spice powders, including the red chilli powder, turmeric powder, garam masala, salt, and sugar, mixing continuously. This step will help eliminate the raw smell from the onion-garlic mixture. Once the aroma is rich and enticing, stir in your prepared tomato puree and mix well. Incorporate the cashew nut paste and fresh cream, then cover the pan with a lid and let it simmer on medium heat for about 10 minutes. This will allow the gravy to become well-combined with the spices and cream, creating a rich and luscious sauce. Taste the gravy and adjust the salt and spices as needed.
When everything is ready, turn off the heat and transfer the makhani gravy to a serving dish. Carefully place the stuffed capsicum on top of the gravy, drizzling a bit of fresh cream over the top for an elegant finish.
Serving Suggestions
Serve your Stuffed Capsicum Makhani warm, paired with whole wheat naan and a refreshing tomato onion cucumber raita to balance the richness of the dish. Enjoy this delightful Indian meal with family and friends, and let the flavors transport you to the heart of North India!
Conclusion
This Stuffed Capsicum Makhani recipe is a wonderful way to introduce new flavors and textures into your dining experience, all while celebrating the simplicity and heartiness of vegetarian cuisine. With its vibrant colors, aromatic spices, and creamy consistency, it’s a dish that will surely impress and satisfy any palate. Happy cooking!
