Potato stuffed mini pepper in tomato gravy

I am taking my time off from life at the moment and enjoying some winter fun in India. Since i am surrounded by all things Indian, today i am infusing some curry flavors in baked peppers and bringing a perky dish for all to enjoy. Presenting my potato stuffed mini pepper in tomato gravy.

Today i am bringing one of my mother’s specialty and my favorite stuffed vegetable curry with my spins- potato bell peppers made into stuffed mini pepper. My mother usually prepares a stir fried version of these mini pepper using mustard oil and nigella seeds in the tempering which i adore. I am taking inspirations from her dish and deconstructing the methods while keeping the elements of the dish intact.

Read about Roasting bell peppers here

potato stuffed mini pepper in tomato gravy

Stuffed mini pepper curry

Time: 45 minutes
Difficulty: medium
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Ingredients

This dish has 2 components:

Stuffed mini peppers
Tomato Gravy

Stuffed mini peppers

sweet mini peppers -1 packet/ 1 lb
potatoes-2 big , boiled and grated
garlic-2-3 cloves, minced
salt to taste
garam masala- 1/2 tsp
red chili powder – 1/2 tsp
nigella seeds (optional)- 1 tsp
shredded cheese – 1 cup

Tomato Gravy

onion-1 medium , finely chopped
vegetable/ Olive oil- 1 tablespoon
2 tomatoes, skins removed and pureed
turmeric powder- 1/2 tsp
red chili powder- 1/2 tsp
1 inch ginger, grated
2-3 cloves of garlic, grated
salt to taste
cumin seeds- 1 tsp
garam masala- 1/2 tsp
sour cream / yogurt -1 tablespoon
fresh coriander- 1 tablespoon, chopped

Method

Stuffed mini peppers

Preheat the oven at 375 F.
Meanwhile, cut each mini pepper in half and remove the seeds from inside. Keep aside.
Let us prepare the stuffing now. For this, take a bowl. Add in everything except the cheese and mini peppers. Mix well.
Take a spoon and neatly stuff each half of the mini peppers. Add grated cheese on top of each and bake in the oven for about 20-30 minutes. The cheese will melt and form a crust on top. Remove from the oven and keep aside.

These stuffed mini peppers can be enjoyed as is as an appetizer.

Tomato Gravy

Take a pan. Add in oil and heat up. Add in cumin seeds and let them splutter.
Now, add in the chopped onions and saute till translucent.
Next, add in the tomato puree and add in salt, turmeric powder, red chili powder and cook till tomatoes and cooked and start to leave oil on the sides (This would take approximately 10-12 minutes)
Now, add in the sour cream and mix well. Adding sour cream will help in thickening the gravy and adding richness to the dish.
Once the gravy comes to a boil, shut the flame and keep the gravy aside.
For assembly, Pour half the gravy in a dish and arrange the stuffed mini peppers on top of the gravy. Pour the remaining gravy on top. Sprinkle fresh coriander on top and serve with naans, rotis or rice. Enjoy !

Isn’t that a neat recipe ?

The best part is that these stuffed mini peppers make for an exciting appetizer and a little tomato gravy transforms these into this beautiful, colorful and absolutely delicious curry. I have always enjoyed potatoes bell peppers combination in a stir fry but this curry dish glorifies that combination and i am in love with it !! Try it out for yourself and discover the magic of this combination.