Stuffed capsicum with tomato gravy

Ingredients :

• Capsicum medium size - 5 to 6
• Paneer -  - 1/4 cup [ crumbled ]
• Red tomatoes - 1 1/2 cup [ chopped ]
• Boiled and grated potatoes - 1/4 cup
• Salt - as required
• Oil - 4 to 5 tbl, sp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Coriander powder - 1/2 tsp
• Red chilli powder - 2 tsp
•  Cashew paste - 2 tbsp
• Sugar - little
• Fresh cream - 2 tsp
• Fresh coriander leaves - little [ chopped ] 

For the gravy :

• Oil - 6 tbsp
• Broken cashew nuts - 2 tbsp [ broken ]
• Cumin seeds - 1/2 tsp
• Chopped onions - 1/2 cup
• Ginger garlic paste - 1/2 tsp
• Green chillies - 1 [ slit ]
• Turmeric powder - 1/2 tsp
• Dhaniya powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Tomato purie - 1/2 cup
• Garam masala powder - 1 tsp

For stuffing :

Heat the oil in a kadai, add cumin seeds. When its crackle, add green chilli, ginger garlic paste, mix vegetables, paneer, potatoes and salt.Add salt,  cream  and mix well and divide in to 5 equal portions and keep aside.

Method :

First heat the oil in a kadai, add the cashews in that, fry for a while and remove and grind it to a smooth paste. Mean time cut the stem of the capsicum and remove the seeds. Then boil a vesselful of water, when the water starts boiling add the capsicum and cook for a minute. Drain again and dip inthe cold water and keep aside. Then stuff each capsicum with the portion of the stuffing. Heat the  remaining oil in the same pan, and add the onions and fry for 5 minutes till  thay turn translucent. Then add ginger garlic paste, other masalas and tomato purie  to that. Mix well, add cashew paste, and little sugar. Boil for 2 minutes till oil separates from the gravy.  Add the stuff capsicum to the gravy and garnish with coriander leaves and serve  immediately. Serve with nan, parathas.