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Potato & Paneer Stuffed Bell Peppers In Tomato Curry

By: Mangilal
Region: Indian
Dish:Vegetarian - Curries
Servings: 2


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


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]



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.


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.


Grilled paneer and potato stuffed bell peppers cooked in an onion-tomato spicy curry!

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