Scrambled eggs stuffed tandoori capsicum gravy | How to make Scrambled eggs stuffed tandoori capsicum gravy

By Paramita Majumder  |  20th Oct 2016  |  
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  • Scrambled eggs stuffed tandoori capsicum gravy, How to make Scrambled eggs stuffed tandoori capsicum gravy
Scrambled eggs stuffed tandoori capsicum gravyby Paramita Majumder
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

32

0





About Scrambled eggs stuffed tandoori capsicum gravy Recipe

This is my own recipe, capsicums baked in oven, stuffed with vegetables and scrambled eggs. Gravy made up of yogurt, tomato and cashew nuts.

Scrambled eggs stuffed tandoori capsicum gravy is a popular aromatic and delicious dish. You can try making this amazing Scrambled eggs stuffed tandoori capsicum gravy in your kitchen. This recipe requires 20 minutes for preparation and 30 minutes to cook. The Scrambled eggs stuffed tandoori capsicum gravy by Paramita Majumder has detailed steps with pictures so you can easily learn how to cook Scrambled eggs stuffed tandoori capsicum gravy at home without any difficulty. Scrambled eggs stuffed tandoori capsicum gravy is enjoyed by everyone and can be served on special occasions. The flavours of the Scrambled eggs stuffed tandoori capsicum gravy would satiate your taste buds. You must try making Scrambled eggs stuffed tandoori capsicum gravy this weekend. Share your Scrambled eggs stuffed tandoori capsicum gravy cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Paramita Majumder for inputs. In case you have any queries for Scrambled eggs stuffed tandoori capsicum gravy you can comment on the recipe page to connect with the Paramita Majumder. You can also rate the Scrambled eggs stuffed tandoori capsicum gravy and give feedback.

Scrambled eggs stuffed tandoori capsicum gravy

Ingredients to make Scrambled eggs stuffed tandoori capsicum gravy

  • capsicums big 3, deseeded and cut in halves
  • tomato 1 medium, make puree
  • cashew nuts 6, soaked in water
  • onions 2
  • potato 1 small, boiled
  • 2 Scrambled eggs with salt
  • carrot 1 small
  • cabbage, shredded 1 cup
  • garlic 4 pods
  • ginger 1 inch
  • yoghurt 2 tbsp
  • turmeric powder 1/2 tsp
  • coriander powder 2 tsp
  • cumin powder 2 tsp
  • Garam masala 1/4 tsp
  • salt
  • sugar 1 tsp
  • oil 3 tsp
  • Dry mango powder 1 tsp
  • chilli powder 2 tsp
  • Fresh coriander leaves for garnishing
  • Fresh cream 1 tsp

How to make Scrambled eggs stuffed tandoori capsicum gravy

  1. Make the stuffing first, take a pan, heat oil and add onions, saute until translucent.
  2. Add shredded cabbage, grated carrots and the boiled potato.
  3. Add salt, turmeric powder, chilli powder, coriander powder, cumin powder and dry mango powder.
  4. Fry and mix for 7- 8 mins on low heat, until all water dries up.
  5. Add the scrambled eggs to this mixture.
  6. Fill this stuffing in the capsicums.
  7. Bake the stuffed capsicums at 200 degrees centigrade for 20 mins or you can steam them for 15 mins. Sprinkle some salt over the capsicums.
  8. Now prepare for the gravy.
  9. Make a paste with one onion, garlic and ginger .
  10. Make cashew paste.
  11. Heat oil, add the onion garlic and ginger paste, saute for 5 mins, add tomato puree.
  12. Again saute for 4-5 mins.
  13. Add turmeric powder, chilli powder, coriander powder, cumin powder and salt.
  14. Also add the cashew paste and saute for 3-5 mins.
  15. Add yogurt and 1 cup water.
  16. Now put the the capsicums.
  17. Cover and simmer for 5-6 mins.
  18. Adjust the spices, and garnish with fresh cream and coriander leaves.

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