Grilled Peppers With Paneer

Ingredients

• Baby bell peppers (you could use larger ones too; baking time is more than baby peppers)-10-12
• Paneer (cottage cheese) mashed- 1 cup (more if you are using bigger peppers)
• Fresh mint leaves chopped fine-½ cup + 1 teaspoon
• Onion (medium sized) chopped fine-1
• Carrot (medium sized) grated- ½
• Tomato (small) chopped fine- 1
• Green chili (optional) chopped fine- 1
• Amchoor (dry mango) powder-1 teaspoon
• Coriander powder- ½ teaspoon
• Cumin seeds-1/2 teaspoon
• Salt (preferably rock salt)- 1.5 teaspoons or to taste
• Oil (for best results avoid using coconut oil as it doesn’t go well with paneer and mint flavours)-1 tablespoon+ 1 teaspoon

Instructions

1. Heat 1-tablespoon oil in a flat-bottomed non-stick pan. If you are using a regular pan you would need to double up on the amount of oil
2. Add cumin seeds when the oil is hot and when the seeds start to splutter, reduce the heat to medium and add onions and cook until translucent
3. Add chopped mint leaves and chili and stir for 2-3 minutes, then add tomatoes, amchoor and coriander powder and mix for another 2-3 minutes
4. Add mashed paneer and grated carrots to the spice mixture and cook on low heat for 5 minutes until all the herb and spice flavors are well incorporated. Add salt, mix well and set aside
5. Preheat your oven to 180 degrees and line a baking tray with foil. With a brush lightly brush the foil with some oil
6. Cut off the tops of peppers and discard seeds and membranes. Blanch in boiling hot water for 3 minutes and drain well making sure no water remains inside. Invert and keep aside for a few minutes to ensure all water has drained
7. Brush oil on the outside of all the dried peppers and stuff the prepared paneer mixture into them. Grill in the preheated oven at 180 degrees for 15-20 minutes checking intermittently. When a sweet smell of sweet papers starts to fill your kitchen you know they are done
8. Garnish with chopped mint leaves and serve.

Notes