Paneer Stuffed Pepper

Let's start with a picture.

A fragrant, spiced Indian vegetarian treat with paneer.  We start by making the sauce with onions, spices, tomatoes, paneer, cream and peas.  Lob the sauce into into roasted peppers and grill/broil.  A little extra sauciness served 'on the side'  is never a bad idea,

We're plating here with cooked Basmati rice.  Always a pleasure and never a chore.

Another lovely dish of whole greater than sum of the parts (smashing).

Ingredients (2):

2 large peppers, cored, sprinkled with salt and roasted with a drizzle of avocado oil for 15 minutes at 190 C.

Spices:

1 tsp chopped fresh ginger

1/2 tsp ground cumin

1/4 tsp turmeric

1/2 tsp red chilli powder

1 tsp ground coriander

1/2 tsp garam masala

1/2 tsp salt

Sauce:

1 TBSP veg oil

1 medium onion, halved and sliced

1/2 cup frozen peas

1/2 tin of tomatoes (200g)

1 TBSP tomato puree

2 -3 TBSP creme fraiche or sour cream

125g paneer, crumbled

50ml water

Method:

Roast peppers.

Cook onion in oil until soft and golden.

Add spices and cook 1 minute.

Add tomato puree, cook one minute more (add a little water if needed).

Add tomatoes, cook 6 minutes.

Add crumbled paneer, peas and cream.  Cook 2-3 minutes.

Put this delighful creamy paneer sauce into the cooked peppers and gril/broil until lightly charred.  (Special trick).

Serve with cooked basmati rice.

More Anglo Indian food:

kedgeree