Stuffed Bell Peppers Recipe- Paneer & Potato in Creamy Indian Curry

Last Updated on 2 months by Neha Deshmukh

Stuffed Bell Peppers Recipe – Paneer & Potato in Creamy Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a dish that’s both comforting and a little bit special. This Stuffed Bell Peppers recipe, brimming with a flavorful paneer and potato filling and swimming in a creamy, aromatic Indian curry, is exactly that. I first made this for a small get-together with friends, and it was a huge hit – everyone raved about the unique blend of textures and tastes! It’s a bit of work, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This isn’t your average stuffed pepper recipe. We’re taking vibrant bell peppers and filling them with a warmly spiced potato and paneer mixture. Then, we’re smothering them in a rich, cashew-infused curry that’s just… divine. It’s a beautiful dish to serve, packed with flavour, and surprisingly satisfying. Plus, it’s a fantastic way to get your veggies in!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 large green bell pepper
• 1 large red bell pepper
• 1 cup mashed paneer (about 200g)
• 3 small boiled potatoes (about 300g)
• 1 tablespoon chopped cilantro (about 7g)
• 3 tablespoons black raisins (about 30g)
• ¼ teaspoon red chili powder (about 1g)
• ½ teaspoon cumin powder (about 2.5g)
• ¼ teaspoon garam masala powder (about 1.25g)
• Salt to taste
• Black pepper to taste
• 1 medium onion, roughly chopped (about 150g)
• 3 medium tomatoes, roughly chopped (about 450g)
• 5-6 garlic cloves, roughly chopped
• 4 crushed cardamom pods
• 1 bay leaf
• 1 tablespoon broken cashews (about 10g)
• 1 teaspoon ginger-garlic paste (about 5ml)
• ¼ teaspoon garam masala (about 1.25g)
• ½ teaspoon paprika powder (about 2.5g)
• ½ teaspoon cumin powder (about 2.5g)
• ½ cup milk (about 120ml)
• 1 tablespoon heavy cream (about 15ml)
• 3-4 teaspoons vegetable oil (about 15-20ml)
• Coriander leaves, for garnish
• ½ cup water (about 120ml)

Ingredient Notes

Let’s talk ingredients! The quality of your spices really shines through here. Don’t skimp!

• Cardamom & Bay Leaf: These aren’t just for show. They infuse the gravy with a beautiful, complex aroma. I always use fresh cardamom pods – the flavour is just unbeatable.
• Cashew Nuts: These add a lovely richness and help create that creamy texture.
• Paneer: Use a good quality, firm paneer. It holds its shape beautifully during stuffing and simmering.
• Stuffing Variations: Traditionally, some families add peas to the stuffing for a bit of sweetness and texture. My aunt always adds a sprinkle of grated coconut – it’s delicious! Feel free to experiment.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the stuffing. In a bowl, combine the mashed paneer, boiled potatoes, chopped cilantro, black raisins, red chili powder, cumin powder, garam masala powder, salt, and black pepper. Mix well until everything is nicely combined.
2. Now, carefully cut the bell peppers into thick rings, making sure to remove the seeds. Stuff each ring generously with the potato-paneer mixture. Don’t be shy!
3. Heat a lightly oiled pan (I use vegetable oil) and grill the stuffed peppers for about 1-2 minutes per side, until they’re lightly charred. This adds a lovely smoky flavour. Set them aside.
4. Time for the gravy! In a pan, sauté the cardamom pods and bay leaf in oil until fragrant. Add the chopped garlic and onions and cook until the onions turn golden brown.
5. Add the chopped tomatoes and broken cashews. Cook until the tomatoes are soft and mushy.
6. Remove the bay leaf and blend the cooked onion-tomato mixture into a smooth puree.
7. In a fresh pan, heat a little more oil and sauté the ginger-garlic paste. Add the tomato puree, milk, paprika powder, cumin powder, garam masala, and salt. Simmer for 5-6 minutes, stirring occasionally.
8. Stir in the heavy cream and chopped cilantro. Gently add the grilled stuffed peppers to the curry.
9. Cover the pan and simmer for another 2-3 minutes, allowing the flavours to meld together.
10. Garnish with fresh coriander leaves and serve hot with naan or roti.

Expert Tips

• Don’t overstuff the peppers, or the filling might spill out during cooking.
• Grilling the peppers beforehand helps them hold their shape and adds a lovely smoky flavour.
• Simmering the curry covered allows the peppers to absorb all those delicious flavours.

Variations

• Vegan Adaptation: Substitute the paneer with crumbled firm tofu and use plant-based milk and cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to a pinch or omit it altogether.
  • Medium: Use the amount of red chili powder specified in the recipe.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chili to the stuffing.

Festival Adaptations

During Navratri or Diwali fasting, you can adapt this recipe by omitting the onions and garlic. You can also use singhara flour (water chestnut flour) to thicken the gravy instead of cream.

Serving Suggestions

This dish is fantastic served with warm naan, roti, or even steamed rice. A side of raita (yogurt dip) complements the richness of the curry beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of paneer works best for stuffing?

Firm paneer is ideal. It holds its shape well and doesn’t crumble easily.

Can I make the curry ahead of time?

Yes! You can make the curry a day in advance and store it in the refrigerator. Just add the stuffed peppers when you’re ready to serve.

How can I adjust the sweetness of the raisins?

If you prefer a less sweet stuffing, you can soak the raisins in warm water for 10 minutes before adding them. This will help reduce their sweetness.

What is the best way to prevent the bell peppers from becoming soggy?

Grilling the peppers before adding them to the curry helps prevent them from becoming soggy. Also, don’t overcook them in the curry.

Can I bake the stuffed peppers instead of grilling them?

Absolutely! You can bake the stuffed peppers in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until they’re tender.