Sep 22, 2014, Updated Mar 26, 2024 I think I have mentioned this before that bell pepper is my favorite vegetable in this world. I can eat it anytime and with any meal. When I was a kid, we only used to get green bell peppers in India [which by the way are called “capsicum” in India] and so that happens to be my favorite. I know a lot of people find it bitter compared to the red and yellow ones but I guess I just developed the taste for the green one. There are so many “Indian ways” in which you can make bell peppers. The most common version which is often made in every household is potatoes with green pepper [aloo-shimla mirch in Hindi] and paneer with green pepper. Actually that’s the only way mom made green pepper at home but now that I love to cook I keep experimenting with it whenever possible. I love these stuffed baked peppers that I made a while back and this recipe is little similar to it except that this time the peppers are stuffed with potatoes and paneer (indian cottage cheese) and then added to a curry. This recipe takes a while to put together since there are two pars to it – stuffing the peppers and preparing the curry. But I assure you the work is so worth it. This curry is delicious with some roti/naan on the side.
Making the stuffing is easy, just mix together mashed paneer, potatoes and some spices. For those who do not know, paneer is Indian cottage cheese and is made by curdling the milk. It’s everyone’s favorite vegetable in India, trust me on that! I also added black raisins to the stuffing, it gives the recipe a rich look and taste. You can skip if you want but I highly recommend it. Hubby thought raisins were the best part about this dish! The curry consists of onion, tomatoes, some spices, milk and cardamom. You can skip the onion and make it an all tomato curry. I added only 1 tablespoon of cream, to make the curry even creamier and richer add more of it. This can be easily made vegan, just replace paneer with tofu and skip the milk and cream. It would still taste as good! And now on to the recipe. Method For the stuffing take paneer and boiled potatoes in a bowl. Add coriander leaves, raisins, 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. Don’t worry the filling won’t come off if you stuff it well. It should be totally packed. 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. 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, less or more depending on the consistency you are looking for. 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.
- You can deep fry the peppers. I grilled them just to cut down on calories but you can definitely deep fry especially if making them for a special occasion.
- For a vegan version, replace paneer with tofu and skip the milk and cream.
- Adjust the consistency of curry to preference. For a thinner curry add more water.
- You can see I used really big bell peppers, if you have small ones, use 4-5 of them. Potato & Paneer Stuffed Bell Peppers in Creamy Tomato Curry
title: “Potato Paneer Stuffed Bell Peppers In Tomato Curry " ShowToc: true date: “2024-10-07” author: “Virginia Miller”
Sep 22, 2014, Updated Mar 26, 2024 I think I have mentioned this before that bell pepper is my favorite vegetable in this world. I can eat it anytime and with any meal. When I was a kid, we only used to get green bell peppers in India [which by the way are called “capsicum” in India] and so that happens to be my favorite. I know a lot of people find it bitter compared to the red and yellow ones but I guess I just developed the taste for the green one. There are so many “Indian ways” in which you can make bell peppers. The most common version which is often made in every household is potatoes with green pepper [aloo-shimla mirch in Hindi] and paneer with green pepper. Actually that’s the only way mom made green pepper at home but now that I love to cook I keep experimenting with it whenever possible. I love these stuffed baked peppers that I made a while back and this recipe is little similar to it except that this time the peppers are stuffed with potatoes and paneer (indian cottage cheese) and then added to a curry. This recipe takes a while to put together since there are two pars to it – stuffing the peppers and preparing the curry. But I assure you the work is so worth it. This curry is delicious with some roti/naan on the side.
Making the stuffing is easy, just mix together mashed paneer, potatoes and some spices. For those who do not know, paneer is Indian cottage cheese and is made by curdling the milk. It’s everyone’s favorite vegetable in India, trust me on that! I also added black raisins to the stuffing, it gives the recipe a rich look and taste. You can skip if you want but I highly recommend it. Hubby thought raisins were the best part about this dish! The curry consists of onion, tomatoes, some spices, milk and cardamom. You can skip the onion and make it an all tomato curry. I added only 1 tablespoon of cream, to make the curry even creamier and richer add more of it. This can be easily made vegan, just replace paneer with tofu and skip the milk and cream. It would still taste as good! And now on to the recipe. Method For the stuffing take paneer and boiled potatoes in a bowl. Add coriander leaves, raisins, 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. Don’t worry the filling won’t come off if you stuff it well. It should be totally packed. 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. 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, less or more depending on the consistency you are looking for. 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.
- You can deep fry the peppers. I grilled them just to cut down on calories but you can definitely deep fry especially if making them for a special occasion.
- For a vegan version, replace paneer with tofu and skip the milk and cream.
- Adjust the consistency of curry to preference. For a thinner curry add more water.
- You can see I used really big bell peppers, if you have small ones, use 4-5 of them. Potato & Paneer Stuffed Bell Peppers in Creamy Tomato Curry
