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BM #133 Week 2 Day 3 -
This recipe is a combination of two recipes which I like - Stuffed peppers and Makhani gravy.
We love the sweet peppers and I try stuffing with different ingredients for different flavors. The potato-paneer stuffing is a popular one. I make the makhani gravy for many dishes and so I thought to combine both here :).
Ingredients -
Oil 1 Tbsp
Sweet Peppers 12-14 nos
For the Stuffing -
Potatoes, boiled, peeled and mashed 1/2 cup
Paneer grated 1 cup
Salt, Turmeric, Red Chili Powder, Amchur Powder as needed
Green Chilies finely chopped 1 tsp
Coriander leaves finely chopped 1 Tbsp
Spices To be Powdered - (Cloves 3-4, Cardamom 2-3 pods, Cinnamon 1 inch piece, Peppercorns 6-8)
For the Makhani Gravy -
Seasoning (Oil/Ghee 2 Tbsp, Cumin Seeds 1 tsp)
Onions, finely chopped 1/2 cup
Tomatoes, chopped 1 cup
Ginger-Garlic-Green Chili Paste 2-3 tsp
Cashews 6-8 nos
Milk / Heavy Whipping Cream 1/4 cup
Dhania - Jeera Powder 2 tsp
Kasuri Methi 1 tsp
Salt, Turmeric, Sugar, Red Chili Powder, Garam Masala as needed
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Method Of Preparation -
Wash and chop about half a centimeter of the sweet peppers on the stem side and remove the seeds. Set them aside.
Wash and chop about half a centimeter of the sweet peppers on the stem side and remove the seeds. Set them aside.
Prepare the Stuffing -
In a mixing bowl, add the mashed potatoes, grated paneer and all the spices listed under 'For the Stuffing'. Mix well and set aside.
In each of the sweet peppers from step 1, fill the stuffing upto the brim and set aside.
Heat a wide thick bottomed pan, add oil and gently arrange the stuffed peppers in a single layer and allow them to brown on all sides gently flipping them using tongs. Remove them onto a serving plate.
Prepare the Makhani Gravy -
In a heated pan add 1 Tbsp oil / ghee and cumin seeds.
After the cumin seeds pop, add the onions and saute until they are translucent. Add in the tomatoes, ginger-garlic-green chili paste and cook until the tomatoes are mushy. Add in the cashews and remove from heat.
Upon cooling, grind the above mixture into a fine paste.
Heat the pan again add the remaining ghee/oil and sprinkle dhania - jeera powder, spices powdered, turmeric, red chili powder, sugar, garam masala and salt. Sprinkle a few spoons of water so they don't burn.
Add in the fine paste and water to adjust the consistency and flavor. Add milk/cream and kasuri methi. After the gravy comes to a boil and oil floats on top, remove from heat.
Arrange the stuffed peppers in a serving plate and pour the gravy and serve it with rice/roti or naan.
Preparation Time 45 minutes
Serves 5-6
Preparation Time 45 minutes
Serves 5-6
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Very creative idea to combine both! Sounds yum!