Stuffed Bell Peppers with Paneer and Spinach in Tomato-Cashew Gravy

Ingredients & Substitutes

Instructions

1. 1

   Prepare the bell peppers by carefully cutting off the tops and removing the seeds and membranes, then blanch them in boiling water for 5 minutes and set aside.

2. 2

   Heat 1 tablespoon of oil in a pan, add 1 finely chopped medium onion, 1 inch grated ginger, and 2 minced cloves of garlic, and sauté until the onion turns translucent.

3. 3

   Add 1 cup of finely chopped fresh spinach to the pan and cook until it wilts, then stir in 200 grams of crumbled paneer, 0.5 teaspoon cumin powder, 0.25 teaspoon turmeric powder, 0.5 teaspoon garam masala, 1 tablespoon chopped fresh coriander leaves, and salt to taste.

4. 4

   Stuff the blanched bell peppers evenly with the prepared paneer and spinach mixture, ensuring they are well-filled.

5. 5

   To make the gravy, blend 2 roughly chopped large tomatoes, 0.25 cup soaked cashews, 1 roughly chopped medium onion, 1 inch ginger, and 2 cloves of garlic into a smooth paste using 0.5 cup of water.

6. 6

   Heat 1 tablespoon of oil in a deep pan, add 0.5 teaspoon cumin seeds and let them splutter, then pour in the blended tomato-cashew paste and cook for 10-12 minutes until the oil separates.

7. 7

   Stir in 0.5 teaspoon red chili powder, 0.5 teaspoon turmeric powder, 0.5 teaspoon garam masala, and salt to taste, then add the stuffed bell peppers to the gravy, cover, and simmer for 15-20 minutes until the peppers are tender.

8. 8

   Garnish with 0.25 cup heavy cream and serve hot with rice or naan.