Stuffed Capsicum Makhani Recipe

Step 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

Step 2: Once done allow the pressure to release naturally and open the lid

Step 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

Step 4: Also add the remaining water that was in the cooker also

Step 5: Blend to make a smooth puree and keep aside

Step 6: Make a paste of the cashew-nuts by blending along with a 2 to 3 tablespoons water and keep aside

Step 7: Make a paste of chopped onion, garlic, cumin seeds, dry red chillies and keep aside

Step 8: Cut the capsicum into 1 inch size rings and keep aside

Step 9: Remove any seeds and excess white skin

Step 10: In a mixing bowl, add crumbled paneer, boiled potatoes, chaat masala, garam masala, red chilli powder, pepper powder, salt and coriander leaves

Step 11: Give it a mix and the filling has to hold itself in order to stuff it inside the capsicum moulds

Step 12: Take a desired portion of the paneer mixture and stuff it inside the capsicum rings and flatten it

Step 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

Step 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

Step 15: Heat a kadai with oil, add in whole spice like cinnamon, cardamom, bay leaf and allow it to sizzle for few seconds

Step 16: Add the onion paste and saute it for about a minute

Step 17: Sprinkle all the spice powders like red chilli powder, turmeric powder, garam masala salt and sugar and keep mixing

Step 18: This will help the raw smell go away from the onion ginger garlic paste

Step 19: Once the raw smell goes away, stir in the tomato puree and give it a stir

Step 20: Stir in the cashew nut and the fresh cream

Step 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

Step 22: Give the Makhani a taste and adjust the salt and spices accordingly

Step 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

Step 24: Serve the Stuffed Capsicum Makhani Recipe along with Whole wheat Naan, Tomato Onion Cucumber Raita for an delicious Indian lunch or dinner