Stuffed Bell Peppers in Tomato Gravy

Stuffed Bell Peppers in Tomato Gravy is a combination I tried, by taking inspiration from a very popular Gujrati dish called Bharela Marcha (Stuffed Green Peppers). Sliced and filled with a spicy mixture of potato and milk cheese (Paneer), this dish adds color to your menu, and is a quick main course item. The tomato gravy adds the right balance to the otherwise crispy Bell Pepper rings.

Stuffed Bell Peppers in Tomato Gravy

Ingredients

Served with Avocado and Almond Salad

• 3 Bell Peppers, Assorted colors
• 2 boiled Potatoes, mashed
• 1/2 slab of milk cheese/paneer, finely grated or crumbled by hand
• 1 tbsp Garam Masala Powder
• 1 tsp Red Chilly Powder
• 1 tsp Lemon Juice
• 3 tomatoes
• 1 tsbp ginger garlic paste
• 1 tsp Jeera / Cumin seeds
• 1 tsp Honey
• 1 red chilly
• 4-5 cashwenuts
• 1/2 cup Milk
• Salt to taste
• Oil for frying
• Coriander for garnishing

Method

• In a blender, add the tomatoes, red chilly, honey, cashewnuts and milk and blend into a smooth puree.
• Heat oil in a saucepan, and add the cumin seeds and let them crackle.
• Add the ginger garlic paste and fry well.
• Now add the tomato sauce and cook well until the tomatoes start leaving the oil.
• Add salt to taste and cover to keep it warm.
• In another plate, cut the bell peppers into thick rings and microwave for 5 minutes.
• In another bowl, add the potatoes, paneer, garam masala, red chilly powder and salt.
• Add lemon juice and knead the mixture well.
• Take the filling in your hand and place it between the bell pepper rings.
• Roast the rings on a flat pan until the filling has a golden brown coat.

For plating, take the tomato sauce first and spread across the plate. Now place the bell pepper rings and garnish with coriander.

Stuffed Bell Peppers in Tomato Gravy

Serve hot with Naan bread or have as a stand alone dish with some Avocado and Almond Salad

Weekends is indulgence time and what better than a rich and creamy dish along with some hot Naan Bread?