Sunday, January 1, 2012

Paneer Stuffed Peppers

This is a delicate, rich dish and beautifully contrasts with a spicy dish such as chhole. You can modify the recipe as per your taste and add/ drop ingredients depending on the availability.


  • 15 Colored mini-peppers
  • 2 tsp oil
  • 1 tsp. chopped coriander
For stuffing
  • 8 oz. paneer (cottage cheese)
  • 1 tomato
  • 1 tsp. red chilli powder
  • 1/2 tsp. garam masala
  • 1/2 tsp. punjabi masala
  • 1/2 tsp. cumin powder
  • 1/2 tsp coriander powder
  • Salt to taste
  • 1 1/2 tsp sugar
  • 2 tsp white powder
  • 2 tsp almond, walnut powder (optional)

  • Take tomato in a mixie and make its purée
  • Grate about 1 tsp of paneer and keep aside to use for garnishing.
  • In a mixing bowl, crumble the remaining paneer. Add to it tomato purée and the remaining ingredients for stuffing.
  • In a plate take the peppers. Using a sharp knife, make an incision in the peppers, starting from the top and stopping just before the tail. Do not cut all the way through, it has to be one whole piece.
  • Take one pepper at a time. Gently pry open the pepper at the slit with one hand. With the other hand, gently stuff the paneer mixture we prepared earlier.
  • Repeat for all the peppers.
  • In a large, shallow pan, heat the oil. Once the oil heats, put all the peppers, one at a time in a single layer. You can sprinkle little water on the pan so that the peppers get cooked with the steam.
  • Place the lid. Cook on low-medium heat for about 7 minutes or till the bottom sides of the peppers are cooked.
  • Turn all the pepper so the the uncooked side is at the bottom. Spread the remaining paneer stuffing over the peppers. Place the lid again and cook for another 5 minutes.
  • Once the peppers are cooked, arrange them in a serving dish or bowl. Garnish with corinader leaves and grated paneer. Server hot with bread.

No comments:

Post a Comment