Every timeI find baby capsicums in the market I pick them up specially for this dish. If you don’t find baby capsicums you can try slitting medium-sized capsicums into two halves and filling them up. You can also try making this same dish with Big green chillies instead of capsicums.

Ingredients :

• 6 baby capsicums
• 1 large potato, boiled
• 3 onions
• 1/2 teaspoon Haldi powder
• 1/2 teaspoon Mirchi powder
• 1 teaspoon Dhania powder
• 2 tablespoons Besan
• Juice of 1/2 a lemon

Procedure :

1. Grate onions. Heat about 2 tablespoons of oil, fry onions well.
2. When onions turn glossy add haldi powder, mirchi powder, dhania powder, besan and salt. Fry further till onion turns completely brown.
3. Mash in the boiled potato, add a pinch of salt and mix well. Set this mixture aside to cool.
4. Remove stems of the baby capsicums and shell out the seeds from within.
5. Stuff the baby capsicums with previously prepared onion masala.
6. Fry the stuffed capsicums in about 2 tablespoons of oil. Once capsicum appears done, turn off the heat and serve hot with rotis.

Try this recipe next time you have a dinner party at home. Its high on calories but whats wrong with a little indulgence on festivals or when you meet friends after ages? Pamper yourself to this sabzi which gives paneer an exotic dressing.

Ingredients :

• 2 Tomatoes
• one onion
• few cloves of garlic
• Small piece of ginger
• 1 cinnamon stick
• Few laung
• Few Eliachi
• 1 teaspoon Black pepper cloves
• 1 teaspoon Dhania powder
• 1/2 teaspoon Haldi powder
• 1 teaspoon Jeera powder
• 3 large capsicums
• 1 cup paneer cubes
• 1/4 cup of peas
• Few teaspoons of Soya sauce
• 1 tablespoon of Vinegar
• 3 tablespoons of milk
• 1 tablespoon of fresh cream
• Pinch of Sugar

Procedure :

Grind the following into a paste :

• Tomatoes
• onion
• garlic cloves
• ginger
• dalchini
• laung
• eliachi
• black pepper cloves

1. Fry the paste in oil till it releases fat from the sides. Fry for long on low flame for a better taste.
2. Heat oil in a separate kadai. Add some dhania powder, haldi powder, jeera powder and let the masalas go brown. Add the fried paste to this.
3. Add cut paneer cubes, capsicum and peas. Add salt and mix well.
4. After few minutes of stirring, add milk to thicken the gravy. Cover and let it cook on sim. Once the veggies are cooked add some soya sauce, vinegar, pinch of sugar and stir well.
5. Your Paneer capsicum masala is ready to be served. Add a spoon of fresh cream to the dish at the end.

Please NOTE :

After the paste is fried (refer step 1) you can store it in the fridge for upto few days. Whenever you want to make Capsicum Paneer Masala just leave the fried paste out of the refrigerator for like 1/2 hr.