Stuffed Capsicum Makhani Recipe
A vegetarian North Indian Recipes recipe with tomatoes - chopped, onion - chopped, cloves garlic - chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
24 steps- 1
To begin making the Stuffed Capsicum Makhani Recipe, we will pressure cook the tomatoes in the pressure cooker with 1/4 cup water for at least 2 whistle
tomatoes - chopped(4) - 2
Once done allow the pressure to release naturally and open the lid
- 3
You will notice the skin has peeled, this shows that the tomatoes have cooked, carefully peel of the skin and chop them into big chunks and add into the mixer
tomatoes - chopped(4)green bell pepper (capsicum) - sliced into 1 inch round rings(2) - 4
Also add the remaining water that was in the cooker also
- 5
Blend to make a smooth puree and keep aside
- 6
Make a paste of the cashew-nuts by blending along with a 2 to 3 tablespoons water and keep aside
cashew nuts(6)tablespoons fresh cream(2) - 7
Make a paste of chopped onion, garlic, cumin seeds, dry red chillies and keep aside
tomatoes - chopped(4)onion - chopped(1)cloves garlic - chopped(4)cumin seeds (jeera)(1 teaspoon)dry red chillies(4)red chilli powder(1 teaspoon)sprig coriander (dhania) leaves - chopped(5)-/2 red chilli powder(1 teaspoon) - 8
Cut the capsicum into 1 inch size rings and keep aside
green bell pepper (capsicum) - sliced into 1 inch round rings(2)inch cinnamon stick (dalchini)(1) - 9
Remove any seeds and excess white skin
cumin seeds (jeera)(1 teaspoon) - 10
In a mixing bowl, add crumbled paneer, boiled potatoes, chaat masala, garam masala, red chilli powder, pepper powder, salt and coriander leaves
green bell pepper (capsicum) - sliced into 1 inch round rings(2)potato (aloo) - boiled and mashed(2)paneer (homemade cottage cheese) - crumbled(1/2 cup)chaat masala powder(1 tablespoon)garam masala powder(1 tablespoon)red chilli powder(1 teaspoon)black pepper powder(1 tablespoon)salt - to tastesprig coriander (dhania) leaves - chopped(5)-/2 red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1 tablespoon) - 11
Give it a mix and the filling has to hold itself in order to stuff it inside the capsicum moulds
- 12
Take a desired portion of the paneer mixture and stuff it inside the capsicum rings and flatten it
green bell pepper (capsicum) - sliced into 1 inch round rings(2)paneer (homemade cottage cheese) - crumbled(1/2 cup) - 13
Heat a flat non-stick pan, drizzle some oil and place the stuffed capsicum and cook on either side until the capsicum has cooked
inch cinnamon stick (dalchini)(1) - 14
It will take about 5 minutes on either side or once done place the stuffed capsicum over a plate until you move on to make the makhani gravy
- 15
Heat a kadai with oil, add in whole spice like cinnamon, cardamom, bay leaf and allow it to sizzle for few seconds
cardamom (elaichi) pods/seeds(1)inch cinnamon stick (dalchini)(1)bay leaf (tej patta)(1) - 16
Add the onion paste and saute it for about a minute
onion - chopped(1) - 17
Sprinkle all the spice powders like red chilli powder, turmeric powder, garam masala salt and sugar and keep mixing
chaat masala powder(1 tablespoon)garam masala powder(1 tablespoon)red chilli powder(1 teaspoon)black pepper powder(1 tablespoon)salt - to tastesugar(1 teaspoon)-/2 red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1 tablespoon) - 18
This will help the raw smell go away from the onion ginger garlic paste
onion - chopped(1)cloves garlic - chopped(4) - 19
Once the raw smell goes away, stir in the tomato puree and give it a stir
- 20
Stir in the cashew nut and the fresh cream
cashew nuts(6)tablespoons fresh cream(2) - 21
Cook on medium heat, covered with a lid for 10 minutes until the Makhani Gravy is well combined with the spices and the cream
tablespoons fresh cream(2) - 22
Give the Makhani a taste and adjust the salt and spices accordingly
salt - to taste - 23
Once done, turn off the heat and transfer the Makhani gravy to a serving dish and place the stuffed capsicum over the gravy and drizzle some cream and serve warm
tablespoons fresh cream(2) - 24
Serve the Stuffed Capsicum Makhani Recipe along with Whole wheat Naan, Tomato Onion Cucumber Raita for an delicious Indian lunch or dinner
onion - chopped(1)
Rate this recipe
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Stuffed Capsicum Makhani Recipe
A vegetarian North Indian Recipes recipe with tomatoes - chopped, onion - chopped, cloves garlic - chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
24 steps- 1
To begin making the Stuffed Capsicum Makhani Recipe, we will pressure cook the tomatoes in the pressure cooker with 1/4 cup water for at least 2 whistle
tomatoes - chopped(4) - 2
Once done allow the pressure to release naturally and open the lid
- 3
You will notice the skin has peeled, this shows that the tomatoes have cooked, carefully peel of the skin and chop them into big chunks and add into the mixer
tomatoes - chopped(4)green bell pepper (capsicum) - sliced into 1 inch round rings(2) - 4
Also add the remaining water that was in the cooker also
- 5
Blend to make a smooth puree and keep aside
- 6
Make a paste of the cashew-nuts by blending along with a 2 to 3 tablespoons water and keep aside
cashew nuts(6)tablespoons fresh cream(2) - 7
Make a paste of chopped onion, garlic, cumin seeds, dry red chillies and keep aside
tomatoes - chopped(4)onion - chopped(1)cloves garlic - chopped(4)cumin seeds (jeera)(1 teaspoon)dry red chillies(4)red chilli powder(1 teaspoon)sprig coriander (dhania) leaves - chopped(5)-/2 red chilli powder(1 teaspoon) - 8
Cut the capsicum into 1 inch size rings and keep aside
green bell pepper (capsicum) - sliced into 1 inch round rings(2)inch cinnamon stick (dalchini)(1) - 9
Remove any seeds and excess white skin
cumin seeds (jeera)(1 teaspoon) - 10
In a mixing bowl, add crumbled paneer, boiled potatoes, chaat masala, garam masala, red chilli powder, pepper powder, salt and coriander leaves
green bell pepper (capsicum) - sliced into 1 inch round rings(2)potato (aloo) - boiled and mashed(2)paneer (homemade cottage cheese) - crumbled(1/2 cup)chaat masala powder(1 tablespoon)garam masala powder(1 tablespoon)red chilli powder(1 teaspoon)black pepper powder(1 tablespoon)salt - to tastesprig coriander (dhania) leaves - chopped(5)-/2 red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1 tablespoon) - 11
Give it a mix and the filling has to hold itself in order to stuff it inside the capsicum moulds
- 12
Take a desired portion of the paneer mixture and stuff it inside the capsicum rings and flatten it
green bell pepper (capsicum) - sliced into 1 inch round rings(2)paneer (homemade cottage cheese) - crumbled(1/2 cup) - 13
Heat a flat non-stick pan, drizzle some oil and place the stuffed capsicum and cook on either side until the capsicum has cooked
inch cinnamon stick (dalchini)(1) - 14
It will take about 5 minutes on either side or once done place the stuffed capsicum over a plate until you move on to make the makhani gravy
- 15
Heat a kadai with oil, add in whole spice like cinnamon, cardamom, bay leaf and allow it to sizzle for few seconds
cardamom (elaichi) pods/seeds(1)inch cinnamon stick (dalchini)(1)bay leaf (tej patta)(1) - 16
Add the onion paste and saute it for about a minute
onion - chopped(1) - 17
Sprinkle all the spice powders like red chilli powder, turmeric powder, garam masala salt and sugar and keep mixing
chaat masala powder(1 tablespoon)garam masala powder(1 tablespoon)red chilli powder(1 teaspoon)black pepper powder(1 tablespoon)salt - to tastesugar(1 teaspoon)-/2 red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1 tablespoon) - 18
This will help the raw smell go away from the onion ginger garlic paste
onion - chopped(1)cloves garlic - chopped(4) - 19
Once the raw smell goes away, stir in the tomato puree and give it a stir
- 20
Stir in the cashew nut and the fresh cream
cashew nuts(6)tablespoons fresh cream(2) - 21
Cook on medium heat, covered with a lid for 10 minutes until the Makhani Gravy is well combined with the spices and the cream
tablespoons fresh cream(2) - 22
Give the Makhani a taste and adjust the salt and spices accordingly
salt - to taste - 23
Once done, turn off the heat and transfer the Makhani gravy to a serving dish and place the stuffed capsicum over the gravy and drizzle some cream and serve warm
tablespoons fresh cream(2) - 24
Serve the Stuffed Capsicum Makhani Recipe along with Whole wheat Naan, Tomato Onion Cucumber Raita for an delicious Indian lunch or dinner
onion - chopped(1)
Rate this recipe
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