Bell pepper has long been one of my favorite vegetables. I enjoy it at any time of day and paired with almost any meal. Growing up in India, green bell peppers—locally called “capsicum”—were the variety we most often had at home. Many people find the green ones a little bitter compared to the sweeter red and yellow varieties, but I grew up loving that slightly sharp, vegetal flavor.
Indian cooking offers many popular ways to prepare bell peppers. The everyday home-cooked dishes I remember most are aloo-shimla mirch (potatoes and green pepper) and paneer with green pepper. Those were my mother’s go-to recipes, and now that I cook more frequently I like to experiment and combine traditions with new ideas.
This recipe is a variation on baked stuffed peppers: bell pepper rounds are packed with a potato and paneer filling, lightly grilled, then simmered in a creamy tomato curry. It involves two parts—making the stuffing and preparing the curry—so it takes a bit of time, but the result is richly flavored and well worth the effort. Serve these stuffed peppers with warm rotis, naan, or steamed rice.
About the Filling
The stuffing is simple: mashed paneer, boiled potatoes and aromatic spices. Paneer is Indian cottage cheese made by curdling milk; it’s a versatile ingredient that soaks up flavors. I like adding black raisins to the stuffing—you can skip them if you prefer, but they bring a sweet contrast that lifts the dish. My husband particularly enjoyed the raisins as a surprise touch.
About the Curry
The curry base combines onions, tomatoes, a few warm spices, milk and a bit of cream for silkiness. If you prefer, you can omit the onions and make an all-tomato curry. For a richer sauce, increase the cream; to make this entirely vegan, substitute paneer with tofu and omit the dairy—use plant milk and a vegan cream alternative. Adjust the water to reach your desired curry consistency.
Method
Stuffing
1. In a mixing bowl, combine 1 cup mashed paneer and 3 boiled small potatoes, mashed. Add 1 tablespoon chopped coriander (cilantro), 3 tablespoons black raisins (optional), salt to taste, black pepper to taste, 1/4 teaspoon garam masala, 1/4 teaspoon red chili powder and 1/2 teaspoon cumin powder. Mix well until evenly combined and the mixture holds together.
2. Prepare bell peppers by removing the stalk and seeds. Slice into thick rings. Take each ring and firmly pack the potato-paneer mixture inside so the filling is compact and stays in place.
3. Drizzle a little oil on a hot grill pan and grill the stuffed pepper rings for 1–2 minutes on each side, until they develop light browning. Set the grilled stuffed rings aside while you prepare the curry.
Curry
1. Heat 2 teaspoons of oil in a pan over medium heat. Add 4 crushed cardamom pods and 1 bay leaf and sauté for a minute to release their aroma.
2. Add 5–6 roughly chopped garlic cloves and sauté until they turn light brown. Add 1 medium roughly chopped onion and cook until translucent.
3. Stir in 3 medium roughly chopped tomatoes and 1 tablespoon broken cashews. Cook for 5–6 minutes on medium heat until the tomatoes soften.
4. Remove the bay leaf, allow the mixture to cool slightly, then puree it to a smooth paste.
5. Return the pan to medium heat and add 1.5 teaspoons oil. Add 1 teaspoon ginger-garlic paste and sauté for 2 minutes. Pour in the onion-tomato puree and cook briefly for 2 minutes. Add 1/2 cup milk and mix to combine.
6. Add the dry spices: 1/2 teaspoon paprika powder, 1/2 teaspoon cumin powder, 1/4 teaspoon garam masala, 1/4 teaspoon red chili powder (adjust to taste) and salt. Add about 1/2 cup water, adjusting for the desired sauce consistency.
7. Cover and simmer the curry for 5–6 minutes on medium flame. Open the pan and stir in 1 tablespoon heavy cream and a handful of chopped coriander leaves.
8. Gently place the grilled stuffed bell pepper rings into the curry, cover and cook for 2–3 minutes until heated through. Turn off the heat and garnish with additional coriander.
Serving Tips and Variations
- For a lighter version, grill the peppers as described. For a special occasion or crisper texture, deep-fry the stuffed rings instead.
- To make a vegan version, replace paneer with tofu and swap milk and cream for plant-based alternatives.
- If your peppers are small, use 4–5 instead of the larger ones shown here. Adjust quantities proportionally.
- Adjust curry thickness by adding more or less water; add more cream for a richer finish.
Ingredients (Serves 2)
Stuffing
- 1 green bell pepper, large
- 1 red bell pepper, large
- 1 cup mashed paneer
- 3 small boiled potatoes, mashed
- 1 tablespoon chopped cilantro
- 3 tablespoons black raisins (optional)
- 1/4 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon garam masala
- Salt and black pepper to taste
Curry
- 1 medium onion, roughly chopped
- 3 medium tomatoes, roughly chopped
- 5–6 garlic cloves, roughly chopped
- 4 crushed cardamom pods and 1 bay leaf
- 1 tablespoon broken cashews
- 1 teaspoon ginger-garlic paste
- 1/4 teaspoon garam masala
- 1/2 teaspoon paprika powder
- 1/2 teaspoon cumin powder
- 1/2 cup milk
- 1 tablespoon heavy cream (optional)
- 3–4 teaspoons vegetable oil
- Fresh coriander leaves for garnish
- Salt and water to adjust consistency
Potato & Paneer Stuffed Bell Peppers in Creamy Tomato Curry
