LAJAWAAB STUFFED BELL PEPPER

U need: 
For the filling                                                          For the gravy:
Green Capsicum: 3                                           Brown onion paste: 3/4 cup( recipe below)
Grated paneer: 1 cup                                        ginger paste: 2 tsp
grated boiled potatoes: 1/2 cup                       beaten curd: 1/2 cup
tomatoes: 1                                                        kitchen king masala: 2 tsp
green chillies: 2 minced                                    chilli powder: 1 tsp
coriander leaves: 1 tsp                                      garam masala: 1 tsp
grated cheese: 2 tsp                                          kasoori methi: 1 tsp
salt to taste                                                          fresh cream: 1/2 cup
oil: 1tsp                                                                sugar: 1/2 tsp
                                                                             salt to taste
                                                                             oil: 2 tablsp

Method:
1. Clean the green capsicums. Make a 3/4"slit keeping the stalk intact.Rub a little salt and set aside.
2. Mash well the grated paneer and potatoes.Heat oil in a pan.When hot add the minced green chillies,chopped tomatoes and saute well.Add coriander leaves,pinch salt and mix well. Add grated cheese.Cool. Add  this to the potato-paneer mash and mix well.
3. Once the stuffing is ready, stuff into the slit capsicums.Rub a little oil and grill the stuffed capsicums  in on a pre-heated oven till the outer skin is nicely browned. Alternatively you can heat 2 tablsp oil in a pan and nicely brown the stuffed capsicums. Remove and keep on a plate. Cut into 2 slices. You will get 6 stuffed capsicums.
4. Heat 2 tablsp oil. Add the brown onion paste and saute well on medium heat. Add ginger paste,red chilli powder  and stir further. Add kitchen king masala and garam masala.Continue stirring for another 5 to 6 mins. Switch off the gas and slightly cool the masala.
5. Now add the beaten curd and switch on the gas. Continue stirring well till the curd is blended well. Add kasoori methi.Add salt and 1/2 cup water.Simmer. This method helps the curd blend well in the masala.
5. As the gravy thickens add sugar and beaten cream. Simmer for a few mins.Add coriander leaves and cover with a lid. Switch off the gas.
6.  In a serving bowl arrange  the stuffed capsicum slices and pour the gravy over the  it. Garnish with some swirls of cream and finely chopped coriander leaves. Serve hot with rotis.

Brown onion paste: Chop 2 big size onions. Heat enough oil and deep fry the slices onions till light brow,. Drain excess oil and grind these browned onions to a smooth paste.

Note: One word  Yum and a royal dish.The slight crunciness of the capsicum with the smooth filling and a smoother curd-cream gravy enhances the tase of this dish.
Bonn Appetite!!!!