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Stuffed bell pepper with creamy tomato curry Recipe

These pepper rings dipped in a creamy gravy is such a scrumptious twist to normal capsicum which we eat in our daily routine. It tastes yum and is droolworthy!!!

  • Prep time:
  • 15 minutes
  • cook time:
  • 30 minutes
  • serves:
  • 3-4

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    • (0)

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    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Ingredients

Ingredients For Stuffed bell pepper with creamy tomato curry Recipe

Methods
  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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.
  • 7. 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.
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