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Stuffed Capsicum in Tomato Gravy ( Diabetic Recipe)
Tarla Dalal
25 January, 2015
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Table of Content
Tags
Preparation Time
20 Mins
Cooking Time
30 Mins
Total Time
50 Mins
Makes
6 servings
Ingredients
For The Stuffed Capsicum
4 medium sized capsicum
1 tsp oil
1/2 tsp cumin seeds (jeera)
1 1/4 cups chopped and boiled mixed vegetables (french beans , carrot , green peas and cauliflower)
1/2 cup grated low fat paneer (cottage cheese)
1/2 tsp chilli powder
1/2 tsp finely chopped green chillies
salt to taste
2 tbsp finely chopped coriander (dhania)
For The Tomato Gravy
2 cups chopped tomato
1/2 cup thinly sliced onions
1/4 cup chopped red pumpkin (bhopla / kaddu)
1/2 tsp grated ginger (adrak)
1/2 tsp finely chopped garlic (lehsun)
1 stick cinnamon (dalchini)
2 tsp oil
1/2 tsp cumin seeds (jeera)
1 tsp chilli powder
salt to taste
1/2 tsp cornflour
1/2 cup low fat milk , 99.7% fat-free
1/2 tsp sugar
Method
- Cut the tops of the capsicum and scoop out the centre and seeds and discard them.
- Drop the capsicum shells in boiling water and blanch for 5 to 7 minutes. Drain well and keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the mixed vegetables, low-fat paneer, chilli powder, green chillies, salt, coriander and 1 tbsp of water and mix well.
- Lightly mash using a potato masher and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly.
- Divide the stuffing into 4 equal portions and stuff each blanched capsicum with a portion of the stuffing. Keep aside.
- Combine the cornflour and low-fat milk in a bowl, mix well and keep aside.
- Combine the tomatoes, onions, red pumpkin, ginger, garlic, cloves, cinnamon and 1¾ cup of water in a deep non-stick pan, mix well and cook on a slow flame for 8 to 10 minutes or till the tomatoes and red pumpkin turn soft.
- Keep aside to cool completely and remove the cloves and cinnamon and discard them.
- Blend the mixture in a mixer into a smooth purée and keep aside.
- Heat the oil in a deep non-stick kadhai and add the cumin seeds.
- When the seeds crackle add the puréed tomato mixture, chilli powder, salt and cornflour-milk mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Add the sugar, garam masala and ¼ cup of water, mix well and cook on medium flame for 1 to 2 minutes. Keep aside.
- Just before serving, reheat the tomato gravy.
- Arrange the stuffed capsicum on a serving plate and pour the hot tomato gravy over it.
- Serve immediately.
Stuffed Capsicum in Tomato Gravy ( Diabetic Recipe) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 77 cal |
| Protein | 3.3 g |
| Carbohydrates | 9.6 g |
| Fiber | 3.5 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Sodium | 30.5 mg |
Click here to view Calories for Stuffed Capsicum in Tomato Gravy ( Diabetic Recipe)
The Nutrient info is complete
Foodie #592512
March 13, 2025, midnight
can I avoid pumpkin? what is the replacement of it?
Anya2012
March 13, 2025, midnight
Capsicum baskets bundled with mixed vegetables and crumbled paneer and topped with a tomato and pumpkin sauce.
Reemanshuk
March 13, 2025, midnight
This recipe is awesome n v different ... I avoided t paneer n cornflour mixture n turned out real healthy...
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