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–+ servings

Stuffed Bell Peppers in Tomato Cream Gravy

Paneer ,Cheese and Potato stuffed Bell Peppers in a mildly spiced tomato cream gravy.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 4 Discs Bell Pepper( Take a whole bell pepper and cut it into four discs.
  • 2 medium size Boiled potatoes . Mashed.
  • ½ Cup Grated Paneer
  • ¼ Cup Any cheese of your choice(grated). I used Mozzarella
  • 1 Tsp. Chat Masala
  • 1 Tsp kashmiri red chili powder
  • 1 Tsp Garam Masala
  • Salt according to taste.
  • 1 Tbsp Cilantro leaves
  • 1 Tbsp Canola oil or any other oil
  • For Making the Gravy
  • 1 Can 8 oz Tomato Puree
  • 1 Tbsp Tomato Paste
  • 1 Tsp Fenugreek seeds
  • 1 Tsp Kashmiri red chili powder
  • 1 Tsp Kasoori methi crushed.
  • 1 Tbsp Canola oil
  • Salt according to taste.
  • 1 Tsp Brown sugar
  • 1 Tsp Butter
  • 2 Tbsp Cream(optional)if you don't want to use ,don't use it .
  • 1 Tsp Cilantro leaves for garnishing.
  • 1 Tsp Ginger -Garlic Paste

Method
 

  1. Take 1 coloured Bell pepper
  2. Make 4 discs out of it.
  3. Mix Paneer ,Cheese ,Potato and all the dry spices like Kashmiri chili powder,Garam masala powder,Chat Masala,salt and chopped cilantro leaves.
  4. Fry all the mixed stuffing in ½ tbsp of oil .
  5. Stuff the Pepper discs like shown in the pic.
  6. In one tsp of oil fry it like it looks little roasted and brown.
  7. Making of Gravy.
  8. Take Canola oil in a pan.
  9. Add Fenugreek seeds.
  10. Add Ginger -Garlic Paste.
  11. Add tomato paste and Puree both . Mix it well and saute it.
  12. Add Kashmiri chili powder.
  13. Saute /fry it till it leaves oil . Do it on the low / medium flame.
  14. Add Kasoori methi ,Butter and 1 tbsp of cream.
  15. Add little water . Gravy shouldn't be too thick or thin.
  16. Add Garam masala ,Sugar and Salt .
  17. Taste it and adjust the seasoning.
  18. In a serving bowl first pour gravy .
  19. Then top it off with Stuffed Pepper rings.
  20. Decorate with leftover cream and Cilantro leaves.
  21. Serve with Roti or Rice.
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