Veg. Stuffed Capsicum Recipe
Healthy, hearty, and full of flavour—this veg stuffed capsicum recipe is perfect for weeknight dinners or festive meals.
Servings: 12 pieces
Calories:
Equipment
- 1 Pressure cooker
- 1 Knife and board
- Bowls to store ingredients
- 2 Baking tray
Ingredients
- 6 Capsicum
- 2 tablespoon Oil
- 3 onions
- 8-10 garlic cloves
- 1 inch Ginger
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala
- 4 Potatoes
- 1 cup Cauliflower
- 1 cup baby corn
- ½ cup yoghurt
- 10-15 Cashew Nuts
- Salt to taste
- 2 tablespoon Coriander leaves
- 1 Tomatoes
Instructions
How to make Stuffed Capsicum
- Rinse the capsicums and pat dry with a kitchen towel. Then slice it in half. (You can also slice off the tops.) Remove the seeds, then apply salt to the inside of the capsicum, turn them upside down and set aside on a board.
- Crush 3 medium-sized onions, with 8-10 cloves of garlic and 1 inch of ginger.
- In the pressure pan, add 1 tablespoon of oil. Splutter ½ teaspoon of cumin and add the crushed onion paste, and stir-fry until the raw smell goes away.
- Add ½ teaspoon of turmeric powder, ½ teaspoon of chilli powder, and ¼ teaspoon of garam masala.
- Add the 1 cup of cauliflower and 1 cup of baby corn, add salt and mix well.
- Add 4 grated potatoes, mix, and close the cooker lid.
- Cook on a low flame; once the whistle starts dancing, switch off the heat.
- Blend the cashew nuts and yoghurt till smooth.
- Once the pressure cooker opens, add the cashew nuts and yoghurt, and mix well with the chopped coriander leaves.
- Mix and cook on a low flame till the stuffing is well-cooked. Let it cool.
- Now, use a spoon to stuff the capsicum and arrange them on the greased baking tray.
- Place a thin slice of tomato on each slice. Drizzle the top of the capsicum with about ⅛ teaspoon oil.
- Bake at 200°C for 20 minutes or till the capsicum is well-cooked.
- I served with chapati.
For Cooking Stuffed Capsicum In A Pan
- In a pan, heat the oil and place the stuffed capsicum in it. Cook covered, on a low-flame.
- Every 4-5 minutes, check the pan and the capsicum, turning them gently so that the sides of the capsicum are cooked. Then cover and cook. It will need about 25 minutes.
- Serve warm with rotis, raita, or curds, or as a side dish.