Mix all the ingredients (for stuffing) into mashed potatoes, mix well. Cut capsicum horizontally, scoop out seeds and fill the stuffing into capsicum.
Heat a pan, add oil. When oil is warm lower the flame, add panchphoran,add red chilli powder and immediately add ginger garlic paste. Mix and saute for 1 minute. Add onion paste and cook till golden on medium flame.
Add all powdered spices,except garam masala. Add tomato puree, mix and add 1 cup water. Add salt also. Cover and cook for 3-4 minutes on low flame.
Remove the lid from pan, further cook till oil separates and gravy is thick. Add curd mix.
Add 2 cups of water to the gravy, arrange stuffed capsicum in the pan, cover the lid. When gravy starts boiling, reduce the flame to low.Cook for 15-20 minutes till capsicums are soft. Pour 1tsp gravy in each cups.
Stuffed capsicums are ready to serve. Serve with puri, paratha or chapati.
