Stuffed Capsicum with Mushroom Sauce

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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Ingredients

  • 3 - large capsicums
  • 1 cup - paneer (cubed)
  • 2 - onions, chopped
  • 1 cup - tomato puree
  • 1 tbsp - garlic cloves, chopped
  • 1 inch - ginger, chopped
  • 1 tsp - red chilli powder
  • For Sauce:
  • 1 packet - mushroom soup powder
  • 6 - mushrooms (chopped)
  • 1 cup - water
  • 1 cup - milk
  • Salt to taste
  • Pepper to taste

How to Make Stuffed Capsicum with Mushroom Sauce

  • Mix together mushroom soup powder, water, mushrooms and milk.
  • Bring to a boil, stirring constantly.
  • Cook for three minutes.
  • Remove from fire.
  • Cool and add salt and pepper.
  • Cut capsicums into halves and remove the centres.
  • Rub salt on the inside and leave upside down for 10 minutes.
  • Heat oil. Fry onions, ginger and garlic.
  • Add tomato puree, salt and red chilli powder.
  • Cook till dry. Now add paneer mix and cook for 2 minutes.
  • Drain the capsicum halves and deep fry in hot oil for two minutes.
  • Remove and fill with paneer mix.
  • Place capsicums on a serving dish.
  • Pour mushroom sauce over the capsicums.
  • Serve hot or cold.

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