STUFFED PEPPERS IN CREAMY TOMATO GRAVY
A delicious twist to the classic Italian dish, Crunchy jalapenos stuffed with Cottage cheese and simmered in Creamy tomato gravy.
Servings: 3 people
Ingredients
- 6 Jalapeños
For stuffing
- 1 cup Cottage cheese/Paneer/Tofu grated
- 1 tsp Chili flakes
- ½ tsp Pepper powder
- Salt to taste
- 1 tbsp Cilantro finely chopped
- ¼ tsp Chili powder
- 1 tsp Coriander powder
- 1 tsp Garam masala
For gravy
- 1 medium Onion diced
- 3 medium Tomatoes diced
- 2 cloves Garlic
- ¼ tsp Chili flakes
- ¼ cup Heavy cream
- ¼ cup Milk
- ¼ tsp Chili powder
- Salt to taste
- 4 tbsp Olive oil extra virgin
- ½ tsp Dried fenugreek leaves
Instructions
Prepping
- Roughly chop the onion and tomatoes to big cubes and keep aside
- Cut the Jalapeños and yellow chillies into two halves and deseed them and keep aside.
- Now grate the Paneer(cottage cheese finely) and add chilli flakes, pepper powder, salt, finely chopped cilantro and mix everything and keep aside.
Stuffing and Roasting the peppers
- Now take the halved peppers and stuff them with Paneer mixture and keep aside.
- Now heat a wide pan and add 2 tbsp of olive oil and roast the stuffed peppers from both sides until light golden brown and keep aside.
Making the gravy
- In the same pan add finely smashed garlic, roughly chopped onions and fry them until golden brown.
- Now add in chopped tomatoes and fry them until they turn soft and mushy, transfer them to a wide plate to let them cool down to room temperature.
- Now in the same pan add 2 tbsp of olive oil and once its hot add chilli flakes, pepper powder and fry for 10 seconds and then add 2 tbsp of water.
- Now slowly add heavy cream and milk and keep stirring continuously to avoid sticking to the bottom of pan.
- Take a blender jar and add roasted tomatoes and onions mixture and blend them to a fine puree and add them to the Cream heating up in the pan.
- Now add in spices chilli powder, salt and roast until the gravy leaves oil on the sides, then add in roasted stuffed peppers and 1/4 cup of water and cover and cook for 5 min.
- Turn off the heat when the peppers softens, and add crushed dried fenugreek leaves and serve them hot by with warm rice or flatbreads.
