Paneer-Stuffed Peppers
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
59
Sourness
47
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 tbsps
Vegetable Oil1.25 tsps
Cumin Seed3 large
Tomatoes (chopped)1 tsp
Ground Turmeric1 tsp
Red Chile (powder)2 tsps
Ground Coriander1.5 tsp
Garam Masala5 tbsps
Heavy CreamDirections:
1
Preheat the oven to 375 degrees F
2
Place the pepper halves onto a sheet pan, and drizzle with 1 tablespoon vegetable oil, and bake in the oven for 20 to 25 minutes, or until softened
3
Once the peppers are cooked, remove them from the oven, and set aside
4
Meanwhile, heat the remaining 3 tablespoons oil in a nonstick pan
5
Add the cumin seeds, and fry for 20 to 30 seconds, or until the seeds are fragrant
6
Add the chopped onion, and cook for 3 to 4 minutes, or until golden brown
7
Add the tomatoes, ginger, peas, beans, salt, turmeric, chile powder, coriander, and garam masala, and simmer for 10 to 12 minutes, or until the tomatoes have softened, and reduced to a pulp
8
Add the crumbled paneer, and the water, and stir until well combined
9
Bring the mixture to a simmer, and simmer for 2 to 3 minutes
10
Add the heavy cream, and season well with freshly ground black pepper
11
Simmer the mixture until heated through
12
Add the chopped cilantro, and continue to simmer the mixture for 4 to 5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid
13
Preheat a grill to its highest setting and lightly oil the grates
14
While the grill is heating up, fill each of the roasted pepper halves with the paneer mixture
15
When the grill is hot, grill the stuffed peppers until the paneer mixture is golden brown
16
To serve the dish, place one or two stuffed pepper halves onto each serving plate, and spoon a portion of basmati rice alongside each