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Stuffed Pepper Curry

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Ingredients

Adjust Servings:
For the Stuffed Paneer:
250 gms paneer
1 yellow capsicum
0.5 tsp grated ginger
0.5 tsp haldi powder
0.25 tsp black pepper
0.5 tsp Ajwain
For the gravy:
1 cup Onions chopped
1 tsp Green Chillies chopped
0.5 tsp Ginger chopped
0.25 tsp turmeric powder
4 whole kashmiri red chillies
5 cloves
2 tbsp Cashews
1 tsp saunf
1 tsp zeera
0.5 tsp sabut kali mirch
2 cup tomato chopped
2 tbsp Oil
2 sticks dalchini
2 cardamoms
2 tbsp fresh cream
according to taste Salt

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Stuffed Pepper Curry

Features:
  • Veg
Cuisine:

    For the Bharwa Paneer: Using your hands, crumble the paneer to make it softer. Add kasoori methi, haldi, salt, ajwain, ginger and black pepper. Mix well,Cut bell peppers into roundels and clean the core

    • 35 min
    • Serves 3
    • Medium

    Ingredients

    Directions

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    Stuffed Pepper Curry

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    Steps

    1
    Done

    For the Bharwa Paneer:

    Using your hands, crumble the paneer to make it softer. Add kasoori methi, haldi, salt, ajwain, ginger and black pepper. Mix well

    2
    Done

    Cut bell peppers into roundels and clean the core

    3
    Done

    Stuff the paneer mix in the bell pepper roundels and shallo fry. Keep aside

    4
    Done

    For the gravy:

    Combine the onions, green chillies, chopped ginger, turmeric, red chillies, cloves, cashews, saunf, zeera and kalimirch, and blend to a smooth paste using little water

    5
    Done

    In a pan, combine the tomatoes with 1½ cups water and cook till soft. Take off the flame and let it cool

    6
    Done

    Blend the tomatoes to a puree and strain it in a strainer to get a smooth puree

    7
    Done

    In a kadhai, heat oil, add the prepared onion paste and saute for 3-4 minutes

    8
    Done

    Add the cinnamon and cardamom and saute for 2-3 minutes

    9
    Done

    Add the prepared tomato puree and salt. Cook for another 2 minutes. Take off flame and allow to cool

    10
    Done

    Now add the cream and cook again, and add the prepared capsicum roundels, cooking again for 2-3 minutes

    11
    Done

    Serve hot garnished with cream and coriander

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