This dish is a regular at our table, it is a very simple, delicate dish. It hardly takes any time to cook but is packed with flavours the onions add a lot of sweetness to the dish whereas the tomatoes give it a tartness these contrasting flavours combine beautifully to make this dish so wonderful. The peas not only add more taste but make the dish look even prettier, its a great vegetarian side dish which you can enjoy with chapati, rice or salad. Both my daughters enjoy eating it and we had it for lunch today, the weather was really nice and the garden was looking beautiful so i decided on laying the lunch outside today (before it gets extremely hot and unbearable).
4 medium size peppers any colour that you like, tops cut off and seeds scooped out
3 tbsp vegetable oil
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder
2 tsp coriander powder
1/4 tsp garam masala powder
2 onions finely chopped
2 tomatoes chopped
6 cloves garlic, peeled and grated
2 handfuls of fresh or frozen peas
250g paneer cut into small cubes
1 tbsp double cream (optional)
handful of fresh coriander, chopped
salt, to taste
Preheat the oven to 180 degree centigrade and place the peppers on a baking tray for 25-30 minutes or until tender
Heat the oil in a large non-stick pan add the cumin seeds as soon as they crackle add the finely chopped onions and cook until soft and lightly golden. Add the grated garlic and sauté for a few seconds now add the tomatoes, peas and coriander, turmeric, chilli and garam masala powder cook until the tomatoes have softened around eight to ten minutes.
Add the paneer cubes along with salt and stir well to mix, let it cook for five to seven more minutes add the cream and chopped coriander simmer for a minute or two, check the seasoning and take it off heat.
Halve the peppers and fill the open halves with the paneer pea mixture.