Stuffed Capsicum in Gravy

Stuffed bell peppers in creamy sauce can be prepared for any gathering arranged at home for being an absolute crowd-pleaser.

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I have used soy meat & vegetables for fillings and cashew nut paste for gravy (curry) and have also used fennel seeds in the fillings & dried fenugreek leaves in the gravy for flavor. So the flavorful fillings, tender capsicum & rich gravy (curry) together tastes heavenly and hence a perfect dish to impress your guests.

It goes well with any Indian bread like roti, chapathi, or naan bread and also with any rice dish like fried rice, jeera rice, or any pulao.

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Although it seems to be a tedious cooking procedure, we can break it into segments and prepare each segment leisurely in advance. Finally we can just bake the capsicum on the day we intend to serve this. Now the recipe for stuffed capsicum in gravy:

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Ingredients:

For capsicum fillings:

  1. Capsicum – 3 Nos.
  2. Soy meat (soya chunks) – 35 Nos.
  3. Carrot – 1 Nos.
  4. Fresh peas – a handful
  5. Onion – 1 Nos.
  6. Garlic – 5 pods
  7. Red chilli powder – 1 tsp
  8. Turmeric powder – ½ tsp
  9. Fennel seeds – ¼ tsp
  10. Oil – 1 tsp
  11. Salt – 1 tsp
  12. Grated paneer (or tofu) for topping

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For gravy:

  1. Onion – 3 Nos.
  2. Tomatoes – 3 Nos.
  3. Ginger garlic paste – 1 tbsp
  4. Red chilli powder – 1 tbsp
  5. Curry powder (garam masala) – 1 tsp
  6. Crushed dry fenugreek leaves (kasuri methi) – 1 tsp
  7. Cashew nuts – 25 Nos.
  8. Oil – 2 tsp
  9. Salt – 1 tsp

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Mise en place: You may prepare the fillings & gravy in advance and refrigerate them for later use.

Fillings:

Time Taken: 20 min.

  • Soak soy meat in hot water for 5 min.
  • Drain the water completely when soaked.
  • Squeeze the water out and mince them using a mixer-grinder.

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  • Microwave peas & carrot for 4-5 min. (or cook them on stove top) and keep aside.
  • Chop off the heads of capsicums (as shown below), remove the stems and chop them finely.
  • Chop onion finely and grate garlic pods using a fine-toothed grater.

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  • Heat a cooking pan with oil in medium flame.
  • Add fennel seeds into it, when they begin to change the color add chopped onion.
  • Saute onion until translucent.
  • Add minced garlic and saute until its raw smell disappeared.
  • Add chopped capsicum & saute for a minute.
  • Add cooked vegetables and mix well.
  • Add red chilli powder & turmeric powder and fry for 5 seconds.
  • Add salt (½ tsp) and mix well.
  • Add minced soy meat and saute for a minute.
  • Add remaining salt and mix well.
  • Now the filling is ready to get stuffed inside the capsicum.

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Gravy:

Time taken: 20 min.

  • Heat a pan with oil (1 tsp) in medium flame.
  • Add chopped onion (2 Nos.) & saute until translucent.
  • Add chopped tomatoes and saute until mushy.
  • Remove from heat. (Alternatively microwave chopped onion & tomatoes for 5 min.)
  • Grind at room temperature into a smooth paste and set aside.
  • Microwave cashew nuts for 2 min. (or soak in hot water) and grind into a fine paste.

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  • Chop onion (1 No.) finely.
  • Heat a pan with oil (1 tsp) and add chopped onion.
  • Saute onion until translucent.
  • Add ginger-garlic paste and saute until the raw smell disappeared.
  • Add red chilli powder and saute for 5 sec.
  • Add onion-tomato paste and combine together.
  • Add water (100 ml) and bring the mixture to a boil.
  • Add salt, curry powder & crushed dry methi leaves and mix well.
  • Keep the pan covered for 2 minutes allowing the spices infused into the gravy.
  • Add cashew nut paste and combine together.
  • Bring it to a boil and remove from heat.

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Cooking Procedure:

  • Preheat the oven at 200 deg C.
  • Scrape the flesh inside the capsicum using a spoon.
  • Place them inside a pan with hot water for 5 min. to make them slightly tender.
  • Assemble capsicums in a baking dish.
  • Fill each capsicum with soy fillings and sprinkle grated paneer (or tofu) on top.
  • Bake the stuffed capsicum for 20 minutes.
  • Remove from oven when done.
  • Pour gravy into the dish around stuffed capsicum.
  • Serve hot with roti and/or pulav.

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80 Comments Add yours

  1. iScriblr says:

    Stuffed bell peppers is my favorite! Loved what you have done with them! 🙂

    1. Megala says:

      Thank you!

  2. Curiosity says:

    It’s interesting how you have classified this dish to be a ‘crowd pleaser’. I’ll tell you what, if I ever make this, I’ll be so damn impressed with myself that I’ll start a new blog just to diss famous dishes of other big restaurants. Great blog, killer design and unique recipes.

    1. Megala says:

      Thank you so much for your kind appreciation ! 🙂

  3. juliarecipes says:

    Looks very yummy! I stuff my peppers with minced meat, but your version with tofu sound and looks even more delicious!!

    1. Megala says:

      Thanks a lot !

  4. This one is a very creative idea, Megala, but yes a bit tedious. I suppose that the end result will be worth your effort. I will reserve this for a special occasion or when need to put my culinary abilities to test when guests are due for dinner. I know where to come to then.:)

    1. Megala says:

      Thanks for your kind appreciation ! 🙂

    1. Megala says:

      Thank you !

  5. Liz says:

    looks utterly delicious. I could eat it straight out of the screen!

    1. Megala says:

      🙂 Thanks so much !

  6. gohealthy says:

    Soooo nutritious and yummy-looking curry!!

    1. Megala says:

      Thanks a lot !

  7. drooling over it 🙂

    1. Megala says:

      Thanks ! 🙂

  8. Rachna says:

    This is a very interesting and unique recipe. Have bookmarked it.

    1. Megala says:

      Thank you !

  9. I love, love, love the sound of this stuffed capsicum curry in gravy! Bookmarking the recipe to try out later. I’m sure it would taste great! 🙂

    1. Megala says:

      Yes, it is ! Thanks so much !! 🙂

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