Indian · Mughlai · Vegetarian

Stuffed Bell Peppers in creamy tomato gravy


Serves: 3
Cooking time:  1 hr 15 mins


3 bell peppers (capsicum), assorted colors, medium sized
2 tbsp cooking oil of choice
1½ tsp cumin seeds
1 pinch asafoetida (hing)
1½ onions, medium sized, chopped
½ tsp ginger, finely chopped
½ tsp ginger paste
½ tsp garlic, finely chopped
½ tsp garlic paste
¼ cup green peas
¼ cup corn (optional)
½ cup carrots, chopped
½ cup french beans, chopped
¾ tsp turmeric powder
2½ tsp red chili powder, or adjust as per spice tolerance
1½ tsp garam masala
1 tsp amchoor powder, or adjust as per taste
2 tsp salt, or adjust as per taste
½ cup potatoes, boiled and mashed
1¼ cup Paneer (Farmer Cheese), crumbled
½ cup cilantro (coriander leaves / kothambir), chopped
½ tsp coriander – cumin powder (dhane – jeera powder)
2 bay leaves (tamalpatra), medium size
2 cloves (lavang)
2 green cardamom (elaichi), medium size
5 tomatoes, medium sized
10-12 cashew nuts (kaju)
4 tbsp cream
1½ tsp dried fenugreek leaves (kasuri methi)


1.  Take peppers, cut the top off and scoop out the center completely with a knife.
2.  Boil plenty of water in a large pot. Completely submerge peppers in the water and boil for 10-15 mins. Carefully remove the peppers from water, keep aside and let cool.
3.  Heat 1 tbsp oil in a pan. Add 1 tsp cumin seeds and a pinch of hing. Let sizzle and, then add ½ onion, 1 tsp chopped ginger and 1 tsp chopped garlic. Saute on medium heat until onions soften and turn transparent.
4.  Add all the veggies (peas, corn, carrots and beans) to it. Add ½ cup water and mix well. Cover the pan with lid and let the veggies cook.
5.  Once the veggies are completely cooked, add ½ tsp turmeric, 1½ tsp red chili powder, 1 tsp garam masala, 1 tsp amchoor powder and 1½ tsp salt to it. Mix everything together.
6.  Now add mashed potato, crumbled paneer and coriander leaves to the veggies. Mix well.
7.  Then reduce the heat to low and mash the veggies properly in the pan together with a masher.
8.  Stuff the boiled peppers with the veggie mixture.
9.  Grease a baking pan. Place the stuffed peppers on the baking pan and, bake for 2 mins then broil the peppers on low for 5 minutes in the oven.
10.  Once done, keep aside.


1.   Heat 1 tbsp oil in another pan, add ½ tsp cumin seeds, 2 bay leaves, 2 cloves and 2 cardamom and let it sizzle.
2.  Then add 1 chopped onion, ½ tsp ginger paste and ½ tsp garlic paste and stir well. Saute until onions soften.
3.  On the side, take 5 tomatoes in a container with a lid and microwave for 2 mins, warm enough until the tomatoes are tender (microwaving the tomatoes makes it easier to puree tomato skins easily). Then transfer them into a mixer-grinder, add cashew nuts and puree them until smooth.
4.  Once the onions turn transparent, add the tomato cashew puree to the pan. Saute on medium heat until the oil starts to separate.
5.  Add ½ tsp coriander cumin powder, 1 tsp red chilli powder, ¼ tsp turmeric powder, ½ tsp garam masala and ½ tsp salt to the pan. Mix well and cook for 3 mins. Then add 4 tbsp cream, 1½ tsp kasuri methi and mix well.
6.  Add ½ cup of water and cook for 4 mins on low heat.
7.  Serve hot gravy on a plate, place stuffed capsicum on top. Garnish with shredded paneer and coriander leaves.

Serve the dish hot with your choice of bread – paratha, naan or roti.


7 thoughts on “Stuffed Bell Peppers in creamy tomato gravy

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