Dinner, Lunch, Main Course
Comments 2

Stuffed Peppers in Creamy Cashew Gravy

Stuffed Peppers in Creamy Cashew Gravy

Rich, decadent, yet surprisingly simple, these Stuffed Peppers in Creamy Cashew Gravy make for an indulgent, hassle-free dinner or party dish to impress! With peppers stuffed with a bright potato, mint, raisin filling and a warm gravy with notes of cinnamon and cardamom, you can’t go wrong with this effortlessly easy crowd-pleaser!

The unique blend of spices and flavors are really what make this dish. With raisins, mint, and lemon juice in the filling, the dish has notes of sweetness and brightness. Add in the yogurt, onion paste, and spices in the gravy, and the dish is simultaneously deep and elegant. Pair with naan, roti, or basmati rice for a meal that is as delicious as it is colorful!

WATCH HOW TO MAKE STUFFED PEPPERS IN CREAMY CASHEW GRAVY:

Stuffed Peppers in Creamy Cashew Gravy
Stuffed Peppers in Creamy Cashew Gravy

5 from 2 votes
Stuffed Peppers in Creamy Cashew Gravy
Stuffed Peppers in Creamy Cashew Gravy
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Rich, decadent, yet surprisingly simple, these Stuffed Peppers in Creamy Cashew Gravy make for an indulgent, hassle-free dinner or party dish to impress! With peppers stuffed with a bright potato, mint, raisin filling and a warm gravy with notes of cinnamon and cardamom, you can’t go wrong with this effortlessly easy crowd-pleaser! 

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Custom Category: Dinner, Indian Main Course, Lunch, Main Course
Servings: 4
Calories: 402 kcal
Author: Nidhi Bothra
Ingredients
  • 8 pcs mini sweet peppers , or use small bell peppers
Potato-Paneer Filling:
  • 2 medium potatoes , boiled
  • 1/4 cup paneer , grated
  • 1/4 cup peas , boiled (frozen or fresh)
  • 2 tbsp cilantro , finally chopped
  • 1 tbsp mint , finally chopped
  • 1 tbsp oil
  • 1 tsp ginger , minced
  • 1 tsp green chilies , finally chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds , crushed
  • 4 pcs cashews , broken into small pieces
  • 6 pcs raisins , finally chopped
  • 1/2 tsp red chili flakes
  • 1/4 tsp black pepper
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 tsp chaat masala
  • 1/2 tsp amchur powder
  • salt , to taste
  • 2 tsp lemon juice
  • 1 tbsp water
Cashew-Onion Paste:
  • 20 pcs cashews , coarsely crushed
  • 1 tbsp poppy seeds
  • 2 medium onions , roughly chopped
  • 1 inch ginger , chopped
  • 4 pcs garlic , chopped
  • 2 small green chilies , chopped
  • 2 pcs cardamom pods
  • 1 inch cinnamon sticks
  • 1 cup water , for boiling, as required
  • 1 tsp all purpose flour , add while making the paste
Gravy:
Garnish:
  • pinch saffron , soaked in 2 tsp warm water
  • microgreens
Instructions
Potato-Paneer Filling:
  1. To make the pepper filling, heat oil in a pan and add cumin seeds, coriander seeds, ginger, and green chilies. Let saute for 1 minute.

  2. Then, add in the cashews and raisins and saute for another minute.

  3. Add in the peas, potatoes, paneer, mint, cilantro, water, lemon juice, and spices. Saute on medium for 5 minutes until the filling comes together. Switch off the gas, your masala is ready!

Stuffed Peppers:
  1. Once your masala has cooled for approximately 10 minutes, you're ready to fill the peppers. Slit your sweet peppers down the middle and add in the filling. Keep them aside.

Cashew-Onion Paste:
  1. Add all of the ingredients except the all purpose flour into another saucepan and boil on medium heat for 10-12 minutes or until your onions are translucent.

  2. Strain this mixture and blend with your all purpose flour and an additional 2-3 tbsp water until smooth into a fine paste. Keep this aside.

Gravy:
  1. In a heavy-bottomed pan, heat oil and ghee. Add in shah jeera and bay leaf.

  2. Once crackling, add in the cashew-onion paste you blended. Add 1/4 cup of water into the blender jar and add into the gravy to get any leftover paste.

  3. Add in all the spices (except kasoori methi) and cover and let simmer on low-medium heat for 6-7 minutes.

  4. Once you start to see oil pooling on top, add in your yogurt and kasoori methi and let it come to a boil on high heat. Make sure to whisk continuously to prevent any curdling.

  5. Now, reduce the heat to low-medium. In the middle of your gravy add in a steel ring or bowl and place a steamer on top. Then place your stuffed peppers in the steamer, cover and let cook for 7-8 minutes on low-medium heat. This will cook the gravy and steam the peppers at the same time. If you don't want to steam the sweet peppers with your gravy, you can always steam them separately.

  6. Remove the steamer and steel ring/bowl. Add in your milk or cream and let simmer for a minute and switch off your gas.

  7. For a smoother texture, strain the gravy using a thick mesh.

Serve:
  1. To serve, make sure both the stuffed peppers and gravy are hot. Place the peppers in your serving dish and pour the piping hot gravy around the peppers. Garnish with saffron water and microgreens and enjoy!

Recipe Video

Nutrition Facts
Stuffed Peppers in Creamy Cashew Gravy
Amount Per Serving
Calories 402 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 24mg8%
Sodium 158mg7%
Potassium 852mg24%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 11g12%
Protein 11g22%
Calcium 287mg29%
Vitamin C 38mg46%
Vitamin A 358IU7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

2 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating