Small Capsicums – 10
Paneer – 1/2 cup, finely diced
Potatoes – 3/4 cup, boiled and mashed
Dhania Powder – 1 1/2 tsp
Jeera Powder – 1/2 tsp
Powdered Salt – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Garam Masala Powder – 1/4 tsp
Oil for frying
Onions – 1/2 cup, sliced
Ginger-Garlic Paste – 2 tsp
Cashewnut Paste – 2 tblsp
Fresh Thick Curds – 1 1/2 cups
Crumbled Sugarless Koa – 1/4 cup
Saffron – little
Hot Milk – 2 tblsp, to dissolve saffron
Garam Masala Powder – 1 tsp
Red Chilli Powder – 1 1/2 tsp
Salt as required
Sugar – 1 tsp (optional)
Oil for frying
1. Cut capsicums into two and remove inner seeds.
2. Put it in luke warm water for 2 minutes, remove and keep inverted over a towel for excess water to drain.
3. Heat oil and fry diced paneer for a minute, add all the powders and mashed potatoes. Stir fry for 2 minutes and remove from fire.
4. Stuff this mixture into capsicum shells and arrange on a flat non-stick fry pan.
5. Add enough oil and close with lid and fry gently in medium flame for few minutes.
6. Turn over capsicums gently and fry other side also. Keep aside.
1. Mix cashew paste, koa, whipped curds, saffron which is soaked in milk together and keep aside.
2. Heat oil in the fry pan and fry onions with ginger-garlic paste till crisp and brown.
3. Sprinkle chilli powder, sugar, salt and fry for another minute.
4. Pour the mixed cashew-curd paste and cook for 7 to 10 minutes or till the gravy get ready.
5. Arrange capsicums on a serving dish and pour hot gravy on top.