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Potato & Paneer Stuffed Bell Peppers In Tomato Curry
Grilled paneer and potato stuffed bell peppers cooked in an onion-tomato spicy curry!
Cuisine:
Indian
Servings:
2
Author:
Manali Singh
Ingredients
Stuffing
1
green bell pepper
large
1
red bell pepper
large
1
cup
mashed paneer
3
potatoes
boiled [small size]
1
tablespoon
chopped cilantro
3
tablespoons
black raisins
1/4
teaspoon
red chili powder
1/2
teaspoon
cumin powder
1/4
teaspoon
garam masala powder
salt
to taste
black pepper
to taste
Curry
1
onion
medium, roughly chopped
3 to
matoes
medium, roughly chopped
5-6
garlic cloves
roughly chopped
4
cardamom pods
crushed
1
bay leaf
1
tablespoon
broken cashews
1
teaspoon
ginger-garlic paste
1/4
teaspoon
garam masala
1/2
teaspoon
paprika powder
1/2
teaspoon
cumin powder
1/2
cup
milk
1
tablespoon
heavy cream
3-4
teaspoons
vegetable oil
coriander leaves
salt
to taste
water
adjust to desired consistency [I used around 1/2 cup]
Instructions
Stuffing
Take paneer and boiled potatoes in a bowl.
Add coriander leaves, raisins, black pepper, salt, garam masala, red chilli powder and cumin powder.
Mix everything together till well combined. Set aside.
Take bell peppers, remove the stalk and take out all the seeds with a knife. Cut into thick circles.
Take each bell pepper circle and stuff it with the potato and paneer mixture.
Drizzle some oil on a grill pan and grill the stuffed peppers for 1-2 minutes on each side till they are light brown in color. Set aside.
Curry
In a pan heat 2 teaspoon of oil on medium heat and add crushed cardamom pods and bay leaf to it. Saute for a minute or two.
Add chopped garlic and cook till garlic is light brown in color.
Add roughly chopped onions and cook till translucent.
Once the onions are done, add the tomatoes and broken cashews.
Cook for 5-6 minutes on medium heat till tomatoes are soft.
Let it cool down a bit, remove the bay leaf from the mixture and puree it to a fine paste.
In the same pan, heat 1.5 teaspoon of oil on medium heat. Once hot add the ginger-garlic paste and saute for 2 minutes.
Add the onion-tomato puree and cook for 2 minutes and then add milk and mix.
Add the dry spices - paprika powder, cumin powder, red chilli powder, garam masala and salt. Also add around 1/2 cup of water at this point.
Cover and cook the curry for 5-6 minutes on medium flame.
Open the pan and add heavy cream, chopped coriander leaves and mix.
Add the stuffed bell peppers to the curry, cover and cook for 2-3 minutes and switch off the flame.
Garnish with some more coriander leaves and serve hot.