Paneer Butter Masala Stuffed Peppers
Imagine the creamy, buttery richness of paneer butter masala, but tucked into sweet bell peppers and roasted until tender. This recipe came to me during a rainy evening when I craved something comforting yet vibrant. The peppers soften in the oven, their natural sweetness mingling with the spiced tomato-cashew gravy and chunks of paneer. Each bite delivers a burst of flavors: the tang of tomatoes, the warmth of garam masala, and the luxurious creaminess of butter and cashews. It's a showstopper for a dinner party, yet simple enough for a weeknight. Serve with naan or steamed rice, and watch everyone swoon.
Ingredients
- bell peppers4 large
- paneer250g
- unsalted butter3 tbsp
- ginger-garlic paste2 tbsp
- tomato puree400g
- cashews50g
- heavy cream100ml
- garam masala2 tsp
- kashmiri red chili powder1 tsp
- dried fenugreek leaves1 tsp
- saltto taste
- cilantro2 tbsp chopped
Directions
- 1
Preheat oven to 190°C (375°F). Slice tops off bell peppers, remove seeds and membranes, and set aside.
- 2
In a small bowl, soak cashews in 60ml hot water for 10 minutes, then blend into a smooth paste.
- 3
In a pan, melt 2 tbsp butter over medium heat. Add ginger-garlic paste and sauté for 1 minute until fragrant.
- 4
Add tomato puree, kashmiri red chili powder, and salt. Cook for 8-10 minutes until oil separates. Stir in cashew paste and cook for 2 minutes.
- 5
Add paneer cubes, garam masala, dried fenugreek leaves, and heavy cream. Mix gently and simmer for 3 minutes. Remove from heat.
- 6
Stuff the peppers with the paneer mixture. Place upright in a baking dish. Dot with remaining 1 tbsp butter. Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until peppers are tender.
- 7
Garnish with cilantro and serve hot with naan or rice.
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