Majlisi Ande is a classic recipe from the kitchens of the Rampuri cuisine which is articulately stuffed in colored bell peppers to give a touch of a very presentable novel way to serve the rare recipe of a Rampuri Majlisi Ande.

There are several variations you can try with the stuffing. In fact, it can be presented as stuffed bell-peppers with tomato gravy too.


  1. 4-5 small-sized bell-peppers
  2. 04 eggs
  3. 2 small onions – finely chopped
  4. 1 cup English cheddar cheese – crumbled
  5. 10-15 raisins
  6. 2 tbsp diluted saffron strands in kewra water
  7. 2 tbsp oil
  8. 1/2 cup cilantro – finely chopped
  9. 1/2 tsp ginger-garlic paste
  10. salt – to taste
  11. lemon juice – to taste
  12. 1/2 tsp paprika or red chilli powder
  13. 1 tsp garam masala

For the Gravy

  1. 2 cups yogurt
  2. 2 tbsp coconut milk
  3. 1/2 tsp sugar – if required
  4. 1 cup water (or a little more)
  5. 1/2 cup tomato puree
  6. 2 tbsp oil
  7. 2 tsp ginger-garlic paste
  8. 1 tsp garam masala
  9. 1 tsp red chilli powder
  10. 1 tsp turmeric powder
  11. 2 bay leaves
  12. salt and lemon juice – to taste
  13. 1/2 tsp cumin seeds
  14. 2-4 tbsp milk (optional)


Boil the Bell-Peppers

  1. Wash and cut off only the top of the bell peppers. Remove all the seeds and pith.
  2. Then put them in a pot of boiling water. Cover and cook for about 10 mins or until they are tender and soft, but retain their shape.

Prepare the Stuffing

  1. Now take the boiled eggs, grate them evenly and add all the spices for the filling to it. Take a pan, add 2 tbsp oil and saute the finely chopped onions. When they turn soft and glazed, add them to the grated eggs filling mixture. Also add the chopped cilantro, leaving some for garnish, and the raisins.
  2. Stuff the boiled capsicum with the filling. Add 1 tsp of coconut milk on the top, followed by the crumbled English cheddar cheese.

Baking the Bell-Peppers

  1. Grease a cookie-sheet with non-stick spray. Now take a cooking brush and apply a thin layer of oil to the outside of the bell-peppers. Now place them at least 2-inches apart on the baking sheet.
  2. Preheat oven to 450 deg F and bake for 40-45 mins(may be longer), until the outer skin becomes broiled and thoroughly cooked. Rotate the baking tray by 180 deg after 20 mins for even distribution of heat. A nice test is to see that it starts peeling, and becomes soft to touch. When a fork or a tooth-pick passes through the skin without much effort, you know that the peppers are roasted and cooked.

Optional Preparing the Gravy

  1. you can serve the above Baked & Stuffed Bell Peppers as an appetizer or a side dish by itself. To make this as an entree, we will add these to an indian-style curry.
  2. Beat the 2 cups yogurt with 1/4th cup of water to form a smooth paste.
  3. Now take 2 tbsp oil, add cumin seeds, and when they start spluttering, add the bay leaves, ginger-garlic paste and the tomato puree. Add all the dry spices for the gravy in the list above, and saute for about 2-3 mins.
  4. Now add the coconut milk, sugar and the blended yogurt to this mixture and cook everything on medium-flame for 8-10 mins. Keep stirring in between and add some water as required to form a thick, creamy gravy. Add 2 tbsp whole milk if required just to add to the thickness.
  5. Assemble the Rampuri Majlisi Ande stuffed in bell peppers
  6. Once the gravy is thick enough, remove from flame and allow it to cool a little. Drop one heaped tablespoon of the gravy on top of each capsicum. Arrange the baked bell-peppers on a serving dish. Now add the gravy all around, or alternately, add the capsicum to the gravy itself, however you wish to present.


Aman Tandon
Regional Exec. Chef
The Pride Hotel

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