Jaipuri Capsicum

Serves 4

Ingredients:

For the filling
Capsicum 4
Potatoes 3 small
Garam masala 1 1/2tsp
Coriander powder 1 tsp
Chilli powder 1 tsp
Aamchoor powder (dry mango powder)  1 tsp
Salt to taste

For the gravy
Cumin seeds 1 tsp
Kasoori methi 1 tbsp
Tomato puree 2-3 tbsp
Onion 1
Garlic 2 pearls
Ginger 5 cm long
Almonds 5
Cashew nuts 5
Cream 2 tb sp
Garam masala 1 tsp
Coriander powder 1 tsp
Aamchoor powder 1 tsp
Chilli powder 1 tsp
Water
Salt to taste

Method:
Deseed the capsicum, by making  a small slit on the top without removing the upper portion.
Boil the potatoes and mash it. Add coriander powder, chilli powder, garam masala, aamchoor powder and salt and mix well.
Take a pan , add some oil and fry the whole filling for few minutes.
Fill this filling into the capsicum without damaging the capsicum.
Keep this capsicum in the oven for 15 minutes in 200 degree.
If not using an oven, it can be fried in a nonstick pan. Take a pan and  add 1 tbsp of oil, arrange the capsicum and close the lid.
In both the cases periodically check the capsicum otherwise the capsicum might be overcooked.
for the gravy:
Make a paste of onion, garlic and ginger.
Soak cashew nuts and almonds in milk and make a paste of it.
Take oil in a pan. Add cumin seeds and allow it to splatter.
Add the oniongarlic paste to it. Cook it till the raw onion smell goes off.
Add the tomato puree to it and cook for 3 minutes.
Add Kasoori methi to it and cook for some more time.
Add the masalas, salt  and cook for 2minutes.
Add  cream and the  almond-cashew paste to it.
Add enough water to get the required gravy consistencyand cook for 5 minutes.
Float the cooked capsicum in the gravy and serve hot with rice or roti.