Tofu & Potato Stuffed Bell Peppers in a Spicy Indian Sauce

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

From the Thursday magazine.

Ingredients Nutrition


  1. Wash the bell peppers.
  2. Remove their stems and cut off the top portion a little so that you can remove the seeds and fill in the stuffing.
  3. For the stuffing, fry onion, green chillies, ginger-garlic paste, chilli powder and garam masala powder.
  4. Add paneer.
  5. Fry well for sometime.
  6. Add the boiled and mashed potatoes and greenpeas.
  7. Mix well.
  8. Add salt.
  9. Stuff the mixture inside the bell peppers.
  10. Bake them in an oven or shallow fry till fried and tender.
  11. Grind the fried onion, tomato, ginger paste, garlic paste, cardamom, chilli powder, cumin, cashewnuts, tomato sauce and whole garam masala to a fine paste.
  12. Add ghee.
  13. Fry the ground masala on low flame for 10 minutes till the ghee leaves the sides.
  14. Add salt and baked bell peppers.
  15. Boil well for 5 minutes.
  16. Top with cream and corriander leaves and serve immediately.


Most Helpful

Wow, what a nice twist on an old classic stuffed bell pepper. This was great as a main dish or all in one dish. I did improvise a lot though on the stuffing and did not make the gravy. Still had that wonderful Indian curry flavor and my wife just loved them.

Wing-Man July 08, 2008

I made this the other day, and I thought it was a nice change for an indian dish, but found the gravy a bit too plain. Might want to spice it up a bit... add more cream next time as well. I grated the paneer and smashed up the potatoes for the filling, and I think that may have made it a bit too mushy. I will opt to just cut small cubes of both next time and stuff it, giving me something to bite into next time. Served with paratas. Glad I tried this!

WhipUpABatch November 03, 2011

This recipe is good but not for dinner maybe for appetizer or as a side dish

Roopali September 15, 2006

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