I was confused about how to prepare the bell pepper for dinner. I wanted to cook something simple using bell pepper and potato (the most common way it is cooked in India). But instead I decided to make it using potato and cheese stuffing.
Since I wanted to serve with roti (Indian flat bread), it needed a curry otherwise it would have been really dry. So far, whenever I have eaten stuffed bell peppers, they are served as one big bell pepper. It is usually hard to eat and messy if you are eating it out.
I decided to slice the bell pepper horizontally, so that they are easy to eat. Also, one large bell pepper can easily serve two individuals. You may choose to use different color and get small/medium size bell pepper for this variation.
The cashew nut curry is thick, creamy and rich. I like to cook it occasionally to change the taste buds from usual tomato/onion gravy.
- 1 green bell pepper, small
- 1 red bell pepper, small
- 2 small, potatoes, boiled, peeled and mashed
- 1-2 green chilies, slit, de-seed and chopped
- 2 tbsp parmesan cheese
- ¼ teaspoon red chili
- ½ teaspoon cumin powder
- Pinch of garam masala
- Salt & pepper, to taste
- 1 onion, medium, roughly chopped
- 2 tomatoes, medium, roughly chopped
- 2-3 garlic cloves, roughly chopped
- 2-3 cardamom pods, lightly crushed
- 2 bay leaves
- 10-15 cashew nuts (whole)
- 1/4 tsp. ginger-garlic paste
- ¼ tsp. garam masala
- ½ teaspoon chili powder
- ½ teaspoon cumin powder
- 1/2 cup whipped yogurt (low-fat plain yogurt)
- 3-4 teaspoons olive oil (any oil of your preference)
- Coriander leaves
- Salt to taste
- Boil the potatoes in microwave/pressure cook them
- Peel, mash and keep aside
- Add the Parmesan cheese and chopped green chilies to the mashed potato
- Add pepper, salt, garam masala, red chili powder and cumin powder to the mashed potato.
- Mix everything together and keep aside.
- Take bell peppers, remove the stalk and take out all the seeds with a knife. Cut the bell peppers horizontally into thick circles (1/2” in width)
- Take each bell pepper circle and stuff it with the potato mixture.
- Spray olive oil on a grill pan and grill the stuffed peppers for 5-7 minutes on each side till they are light brown in color. Set aside.
- In a pan heat 2 teaspoon of oil on medium heat and add lightly crushed cardamom pods and bay leaf to it. Saute for a minute or two.
- Add chopped garlic and cook till garlic is light brown in color.
- Add roughly chopped onions and cook till translucent.
- Add the tomatoes and cashews.
- Cover it with a lid and let it cook for 6-8 minutes on medium heat till tomatoes are soft.
- Switch off the gas and let it cool
- Remove the bay leaf from the mixture and puree it to a fine paste.
- In the same pan, heat 1.5 teaspoon of oil on medium heat. Once hot add the ginger-garlic paste and saute for 2 minutes, ensure the raw smell is gone.
- Add the puree mixture and cook for 3 minutes
- Add the dry spices – paprika powder, cumin powder, red chilli powder, garam masala and salt. Also add around 3/4th cup of water at this point.
- Cover and cook the curry for 5-6 minutes on medium flame.
- Open the pan and add the whipped yogurt. I like to add yogurt instead of heavy cream/ milk
- Cook the curry for 2 minutes on medium flame.
- Add the stuffed bell peppers to the curry, cook for 2-3 minutes and switch off the flame.
- Garnish with some chopped coriander leaves and serve hot.
I would love to hear back from you! Let me know when you try it 🙂