Baked capsicum gravy

Name: Baked capsicum gravy
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 6 Bell pepper medium; 2dash Oil for greasing the baking pan; 2 tbsp Oil; Spice mix 1tabspn(whole cumin,mustard and fennel may be used); 1 pinch Turmeric powder; 1/2 tbsp Ginger paste; 1/2 tbsp Garlic paste; to taste Red chilli powder; 1 tbsp Coriander cumin powder; 3 tbsp Shredded coconut; 1 tbsp Ground peanut; 1tbsp Sesame seeds; to taste Salt; 2 tbsp Chickpea flour; 1/4 cup Water; 1&1/2 cup Boiled potato; 1 tbsp Coriander leaves; 1 pinch Garam masala; 1 pinch Chaat masala; 2 tsp Oil; 1/2 tbsp Cumin seed; 1 pinch Turmeric powder; 1/2 tbsp Ginger paste; 1/2 tbsp Garlic paste; 1 Onion large chopped finely; to taste Salt; 2 tbsp Cashew; 2 tbsp Raisins; 3 Tomato large puree can be used; 1/4 cup Water

Fasna Razal @cook_25830106

#GA4# week4,baked,capsicum,gravy

Fasna Razal @cook_25830106

#GA4# week4,baked,capsicum,gravy

Saved

Ingredients

30 minutes

8 servings

6Bell pepper medium
2dashOil for greasing the baking pan
For the stuffing
2 tbsp Oil
Spice mix 1tabspn(whole cumin,mustard and fennel may be used)
1 pinchTurmeric powder
1/2 tbsp Ginger paste
1/2 tbsp Garlic paste
to tasteRed chilli powder
1 tbsp Coriander cumin powder
3 tbsp Shredded coconut
1 tbsp Ground peanut
1tbsp Sesame seeds
to tasteSalt
2 tbsp Chickpea flour
1/4 cupWater
1&1/2 cupBoiled potato
1 tbsp Coriander leaves
1 pinchGaram masala
1 pinchChaat masala
For the gravy
2 tspOil
1/2 tbsp Cumin seed
1 pinchTurmeric powder
1/2 tbsp Ginger paste
1/2 tbsp Garlic paste
1 Onion large chopped finely
to tasteSalt
2 tbsp Cashew
2 tbsp Raisins
3Tomato large puree can be used
1/4 cupWater
1 tbsp Garam masala
1 tbsp Red chilli powder
1/4 cupFresh cream
as required Coriander leaves for garnishing

Saved

Steps

30 minutes

1

Cut the capsicum into half remove the inside and keep it aside
2

Boil and mashed potatoes and keep aside
3

Heat apan add oil.when the oil is hot add the spice mix,ginger paste,garlic paste,turmeric,red chilli powder,coriander cumin powder stir for a second
4

Add the shreded coconut,ground peanut and roast on a meduim flame
5

Stir in some seaseme seed salt and chick pea flour stir to mix well
6

Add little bit of water and add the boiled and smashed potatoes.add garam masala and chaat masala if using stir well and turn off the heat
7

Garnish with freshly chopped coriander leaves.and set aside to cool
8

Pre heat the oven 180° c for 15 minutes.spoon portions of the stuffing and fill each half of capsicum
9

Arrange the stuffed bell peppers on the greased baking pan and place in the pre heated oven for above 20 to 25 minutes or untill you see wrinkles on the skin.mean while to prepare the gravy.
10

Heat pan with oil and cumin seed,turmeric powder,add ginger paste,garlic paste and onion.stir to cooked onion untill the edges turn golden brown add salt
11

At this point add the cashews and raisins and stir for a minute add the tomato puree,a little water,garam masala and red chilli powder stir for a couple of minutes.
12

Add fresh cream and mix to compain all the spices well with the cream.at this point you may add more water if more gravy is preferred.
13

Remove the prepared gravy on to a serving plate and arrange the roasted capsicum on top. you may serve as an appetizer with out the gravy.garnish with coriander leaves and serve hot with naan or as it is as an appetizer