Photo: FotoosVanRobin · CC BY-SA 2.0 · Wikimedia Commons

Punjab · Lunch

Stuffed Capsicum Curry

Green capsicums stuffed with spiced mashed potato and paneer filling, then simmered in a tangy tomato gravy — a Punjabi festive sabzi that combines two beloved vegetables in one dramatic dish.

🧺 Ingredients

• 6 medium green capsicums
• 200g potatoes, boiled and mashed
• 100g paneer, crumbled
• 1 tsp cumin powder
• 1 tsp amchur
• ½ tsp garam masala
• 1 green chilli, minced
• Fresh coriander, salt
• 3 tomatoes (300g), pureed
• 1 large onion, chopped
• 1 tbsp ginger-garlic paste
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric
• Salt
• Turn capsicums only once to maintain their shape.

👩‍🍳 How to make Stuffed Capsicum Curry

1. Cut tops off capsicums, remove seeds and membrane.
2. Blanch in boiling water 2 min — they soften slightly.
3. Mix all filling ingredients.
4. Stuff capsicums firmly, replace tops.
5. Heat oil HIGH.
6. Add cumin — splutter.
7. Fry onions 6 min golden.
8. Add ginger-garlic paste, all spices, tomato puree.
9. Cook MEDIUM-HIGH 8 min until thick and oil separates.
10. Place stuffed capsicums in gravy, spoon gravy over them.
11. Cover, cook MEDIUM-LOW 12–15 min, carefully turning once.
12. Capsicums should be tender but holding shape.

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