The sight of fresh vegetables is truly appealing. When I first saw the mini peppers at the store, I was drawn towards them. The colours looked intriguing and inviting.
I couldn’t get my eyes off them. A li’l idea bulb in my head flashed and I decided to make stuffed mini peppers. Hope you enjoy making this one 🙂
For the Gravy:
Tomatoes – 3
Onion – 1
Green Chillies – 2
Garlic – 1 clove
Warm Milk – ¼ cup
Cashews – 2 to 3 tbsp
Turmeric powder – ½ tsp
Fennel powder – 1 tsp
Coriander powder – ½ tsp
Red chilli powder – 1 tsp
Garam Masala Powder – ½ tsp
Crushed Kasuri Methi – ½ tsp
Salt to taste
For the stuffing:
Mini peppers – 6 to 7
Cottage Cheese / paneer – ½ cup
Peanuts – 2 tbsp, roasted and coarse powder
Green chilly – 1, chopped
Red Chilli powder – ½ tsp
Fennel Powder – ½ tsp
Salt – as per taste
Soak the cashews in warm milk till you prepare the mixture for the gravy.
In a wide bottomed pan, heat 1 tsp oil, add cumin seeds and saute till done. Then add the chopped ginger, garlic, green chillies and onions. Saute till onions are translucent.
Then add the tomatoes and sauté till mushy. Make sure the heat is at medium flame.
Now add salt, turmeric powder, coriander powder, red chilli powder, fennel powder and garam masala powder. Mix well and saute till the tomatoes start leaving oil and is cooked well. Keep aside to cool.
Once the mixture cools down, blend it with the cashew soaked in milk in a blender by adding a cup of water and keep the gravy aside. *You can add more water if needed.
Mini Pepper Stuffing:
Mix cottage cheese, peanut powder, red chilli powder, fennel powder and green chilly together. I used the cottage cheese from Sprouts farmers market which is a lot softer than the usual paneer we get in the Indian store. With this cottage cheese, it is easier to stuff the bell peppers and it goes very well with this dish.
Once the stuffing mix is ready, slit the mini peppers and stuff the mixture generously.
Heat oil in a pan, fry the stuffed peppers for about 8-10 mins. Make sure they do not get cooked completely. Keep them aside.
Now in the same pan, heat 1 tbsp of oil and add the ground gravy mix and bring it to boil.
Then add the stuffed peppers, mix well and cook for about 10-15 mins so that the spices blend well together.
Just before turning off the heat, add the crushed kasuri methi and mix well. The tasty and colorful side dish is ready to be served.
Serve hot with chapathis, paranthas or phulkas.
* Keep in mind that these are sweet peppers, i generally make them a little more spicy. So adjust the spice level as per your needs.
* You can use Shredded Desi paneer instead of the cottage cheese.