Ingredient: Ginger Garlic Paste

Stuffed Potato Paneer Capsicum / Bharwa Aloo Paneer Shimla Mirch

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Stuffed Potato Paneer Shimla
Stuffed Potato Paneer Capsicum
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Stuffed Potato Paneer Capsicum

Stuffed capsicum is very tasty to eat Capsicum contains vitamin A which is very good for eyesight It is very easy to make capsicum stuffed vegetable. You can use many types of stuffings to fill the capsicum like paneer, potato, potato onion, potato cheese peas or much more Today I will tell you stuffed capsicum of cheese and potato stuffings Follow the steps given below to make Stuffed Capsicum …
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 24kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Knife
  • Plate

Ingredients

  • 2 Unit Capsicum
  • 4 – 5 Unit Medium size Potato
  • 1 Unit Medium Onion
  • 1 Unit Green Chili
  • 1 Cup Mashed Cheese
  • 1 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Amchur Powder
  • 1/2 tsp cumin seed
  • 1 Pinch Asafoetida / Heeng
  • 1/2 tsp Garam Masala
  • as per taste Salt
  • 2 tsp Oil

Instructions

  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
    To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • Peel the potato.
    Peel the potato.
  • Mash the potatoes.
    Mash the potatoes.
  • Mash 1 cup of cottage cheese too.
    Mash 1 cup of cottage cheese too.
  • Finely chop 1 medium sized onion.
    Now finely chop the onion
  • Now put the kadhai/pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 2 spoons of oil in the kadhai/pan.
    Pour oil into the pan.
  • When the oil is hot, add half a teaspoon of cumin seeds.
    When the oil is hot, add half a teaspoon of cumin seeds.
  • When cumin starts crackling add a pinch of asafoetida.
    When cumin starts crackling add a pinch of asafoetida.
  • Add 1 teaspoon ginger garlic paste.
    Add 1 teaspoon ginger garlic paste.
  • Then add chopped onions in the kadhai/pan.
    And fry until the onion turns light brown.
    Then add chopped onions in the pan and also add chopped green chillies.
  • Then add half teaspoon turmeric powder, one teaspoon coriander powder, half teaspoon red chilli powder and salt as per taste.
    Then add half teaspoon turmeric powder, one teaspoon coriander powder, half teaspoon red chilli powder and salt as per taste.
  • And mix the spices with a spoon.
    And mix the spices with a spoon.
  • After roasting the spices for 10 seconds, add the mashed potato to the kadhai/pan.
    After roasting the spices for 10 seconds, add the mashed potato to the kadai / pan.
  • Now mix the potatoes well with the spices.
    Now mix the potatoes well with the spices.
  • Add half teaspoon mango powder and half teaspoon garam masala.
    Add half teaspoon mango powder and half teaspoon garam masala.
  • Then pour 1 cup of mashed cheese on top of the potato.
    Then pour 1 cup of mashed cheese on top of the potato.
  • Mix the paneer well with the spices and potatoes.
    And fry the entire mixture for 2 minutes to 3 minutes.
    Mix the paneer well with the spices and potatoes.
  • Remove the mixture in a plate and keep it aside.
    Remove the mixture in a plate and keep it aside.
  • Now wash 2 capsicum properly.
    Now wash 2 capsicum properly.
  • Cut the top of capsicum into round shape, The upper part should not cut completely, do not cut it full.
    Cut the top of capsicum into round shape, The upper part should not cut completely, do not cut it full, so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
  • so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
    so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
  • so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
  • Now fill the mixture by pressing it with the help of a spoon.
    Now fill the mixture by pressing it with the help of a spoon.
  • Now fill the mixture by pressing it with the help of a spoon.
  • Take care, not to separate the caps of the capsicum while filling the mixture.
    Take care not to separate the caps of the capsicum while filling the mixture
  • When the mixture is filled in the capsicum, close the caps of the capsicum so that the mixture does not come out.
    When the mixture is filled in the capsicum, close the caps of the capsicum so that the mixture does not come out.
  • Put kadhai/pan on the gas.
    Put 3 tablespoons oil in the kadhai/pan.
    Put kadai / pan on the gas. Put 3 tablespoons oil in the kadai / pan.
  • When the oil is hot,
    Then place capsicum in the kadhai/pan.
    And reduce the flame to medium.
    When the oil is hot, Then place capsicum in the kadai / pan.
  • Cover the lid on the kadai / pan.
    Cover the lid on the kadai / pan.
  • After 1 minute flip the side of the capsicum.
    After 1 minute flip the side of the capsicum.
  • Cover the kadhai/pan with lid.
    Cover the kadai / pan with lid.
  • Keep turning the capsicum every one or two minutes so that the capsicum does not burn.
    Keep turning the capsicum every one or two minutes so that the capsicum does not burn.
  • Turn off the gas when the capsicum are cooked from all sides.
    Turn off the gas when the capsicum are cooked from all sides.
  • And eat stuffed capsicum with paratha, roti or puri.
    And eat stuffed capsicum with paratha, roti or puri.

Punjabi Pyaz Pkoda Kadhi | Punjabi Onion Kadhi | Besan Ki Kadhi

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Garnish with coriander leaves. Serve with chapati and rice. Put 1 tbsp of desi ghee in the kadhi and enjoy the tempting taste of kadhi.
Pyaz Pkoda Kadhi / Onion Kadhi
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5 from 1 vote

Punjabi Pyaz Pkoda Kadhi | Punjabi Onion Kadhi | Besan Ki Kadhi

Kadhi Pakoda or Besan Ki Kadhi Or Punjabi Kadhi Pakoda recipe is made up of gram flour or besan, onion, green chilly and sour curd or yogurt or dahi. It is a perfect mouth-watering food. Kadai Pakoda is eaten with rice and chapati. While eating kadhi add 1 tsp of desi ghee. It will give an exotic flavor to kadhi. Kadhi and rice is a great combination in the Northern and Western part of India.To make Punjabi Kadhi Pakora at home follow step by step detailed recipe with photos as given below…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 People
Calories 0.11kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Bowl

Ingredients

  • 6 tbsp Gram Flour / Besan
  • 200 Grams Sour Curd / Dahi / Yogurt, If curd is not sour, add 4 balls of lemon salt not more than that.
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Coriander Seeds, break into pieces, do not powder
  • 1 Pinch asafoetida, don’t use much, otherwise it will spoil the taste of kadhi
  • 2 unit Whole Red Chilly
  • 1 Unit onion, Chopped
  • 1 Unit green chilly, finely chpped in small pieces
  • 1 tsp Ginger Garlic Paste
  • 2 Unit Cloves, Break into pieces
  • 4 small balls Lemon Salt, use only when curd is not sour

Water

  • 1/4 tsp cumin seed
  • 1/2 tsp Red Chilly Powder
  • 2 tsp Coriander leaves / Dhaniya Patti, Chop them
  • 1/2 tsp Turmeric Powder
  • 50 Grams Oil, for frying pakodi / pakoda of kadhi
  • 2 tsp Oil, Chhaunk lagane ke liye / To blow

Instructions

  • Chop Onion, Chop Green chilly.
    onion green chilly chopped
  • Add Chopped onion, chopped green chilly and a very small amount of salt, add a pinch of asafoetida, add 1/4 tsp red chili powder and 3 tsp gram flour into a bowl.
    Mix gram flour and onion and chilly in a bowl
  • Add a small portion of water to the bowl, the mixture should be tight.
    The mixture should not be watery.
    add water to the mixture
  • Put kadhai on the gas stove, add the oil in the kadhai.
  • Once the oil becomes hot. Drop a small ball of the mixture into the oil.
    pce the oil become hot, drop small ball into oil
  • Flip the pakoda in the kadhai. Fry until pakoda becomes a little brown.
    Flip the pakoda in the kadai. Fry until pakoda becomes little brown.
  • Remove pakoda's from the kadhai.
    Remove pakoda's from the kadai.
  • After that take one bowl with 2 cups of water in it.
    After that take one bowl with 2 cup of water in it.
  • Drop cooked pakoda's in it so that pakoda's will be soft.
    cover the bowl with a plate for 5 minutes.
    Drop cooked pakoda's in it so that pakoda's will be soft. cover the bowl with plate for 5 minute.
  • After 5-minute strain water from the pakoda's.
  • After that take 200 grams of curd or yogurt in the bowl.
    After that take 200 grams of curd or yogurt in the bowl.
  • Add 1 tbsp of ginger garlic paste into a bowl.
    Add 1 tbsp of ginger garlic paste into bowl.
  • Similarly, add turmeric / haldi in the bowl.
    Similarly add turmeric / haldi in the bowl.
  • Similarly, add 3 tbsp gram flour/besan in the bowl. Beat the mixture in the bowl so that mixture should be homogenous in viscosity.
    Similarly add 3 tbsp gram flour / besan in the bowl.
  • After that switch on the gas stove. Add 2 tsp of oil in the kadhai.
    After that switch on the gas stove. Add 2 tbsp of oil in the kadai.
  • Once the oil becomes hot, add fenugreek seed, mustard seed, and broken coriander seed, broken cloves into the kadhai.
    Oce the oil become hot, add fenugreek seed, mustard seed, and broken coriander seed, broken cloves into kadai.
  • After that add pinch of asafoetida in the kadhai.
    Once spices started crackling.
    Add 1 cup of water into the kadhai.
    After that add pinch of asafoetida in the kadai. Once spices stared crackling. Add 1 cup of water into the kadai.
  • Once the water starts boiling.
    Once water starts boiling.
  • After that add the mixture of curd and gram flour/besan in the kadhai and add 200 ml water if you want less consistency of mixture then you can add more water.
    After that add the mixture of curd and gram flour / besan in the kadai.
  • Continuously stir the mixture in the kadhai.
    Continuously stire the mixture in the kadai.
  • Stir the mixture until it starts boiling.
    Stire the mixture it starts boiling.
  • Once the mixture starts boiling after that add strained pakoda in the mixture of the kadhai .
    Once mixture starts boiling after that add strained pakoda in the mixture of kadai.
  • After that add the red chilly powder. At the same time add salt.
  • Leave the mixture for boiling on low flame for 10 minutes.
    If the curd is not sour then add 4 to 5 balls of lemon salt.
    Leave the mixture for boiling on medium or low flame. If curd is not sour then add lemon salt.
  • Put 1 tbsp of desi ghee in the kadhi and Garnish with coriander leaves. Serve with chapati and rice.
    Enjoy the tempting taste of Punjabi kadhi.
    Garnish with coriander leaves. Serve with chapati and rice. Put 1 tbsp of desi ghee in the kadhi and enjoy the tempting taste of kadhi.
  • As you can see pakoda of kadhi is very soft. This gives a very soothing taste to kadhi.
    As you can see pakoda of kadhi is very soft. This gives very soothing taste to kadhi.

Notes

  1. Punjabi Kadhi pakoda is rich in flavor with several spices like cloves, fenugreek and coriander seeds.
  2. Kadhi is the native dish of Rajasthan. But this is a very important recipe in many states like in Gujrat, Uttar Pradesh, Haryana, Punjabi.Its rich flavor and cooling effect gives a good change when one gets bored from the daily routine of eating dal and vegetable.
  3. The important thing in the kadhi pakoda recipe is that the pakoda in kadhi should not be tight. But the pakoda in the recipe should be soft so that when it enters the mouth, it should give a yummy taste.
  4. Kadhi is very important for the stomach also. When anyone is feeling very tight stomach or loose motion, he/she should eat kadhi, It will give instant relief to the stomach.
You can also try Besan pakoda kadhi
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