Stuffed Mini-Pepper Dolmas

Dolmas in Indian cooking also orginate from Bengali cooking in eastern India. Traditionally a green vegetable called potol is lightly fried and stuffed with fish or paneer and cooked in a seasoned sauce. This is a firm and nice sized vegetable. I have replicated this dish using mini bell peppers that are more readily available in the local markets, this add more color to the dish and the baked version is actually lighter and easier to prepare.

Capsicum Dolma – Paneer Stuffed Mini Peppers in an onion cardamom sauce

Serves 6 people

Ingredients

1 tbsp ghee
1 tsp black cumin seeds
1 onion finely chopped
1 inch piece of ginger grated
1 cup freshly prepared paneer crumbled
2.5 tsp salt
1 tsp cumin coriander powder
½ tsp garam masala powder
20 mini peppers (try using a mixed color combination)
3 tbsp oil
1 onion ground
1 tsp ginger paste
4 green cardamoms
4 cloves
1 small stick cinnamon
2 bay leaves
2 green chillies minced
1 cup yogurt
1 tsp sugar
2 tbsp chopped cilantro

Method of Preparation

Heat the ghee and sizzle the black cumin seeds.
Cook the onions and ginger till the onions are soft and begin to brown.
Add in the paneer with half the salt, cumin powder and garam masala.
Cook for 10 minutes till the mixture is dry and appears well mixed.
Gently cut the tops of the peppers and remove any ribs from the insides.
Stuff the hollows with the paneer mixture and arrange on a greased baking dish.
Pre-heat the oven to 350F.
Heat the oil and cook the onion and ginger paste till browned. Add in the whole spices.
Add the yogurt in small batches cook till the oil reappears.
Mix in the salt and ½ cup water and cook till thick.
Pour on top of the peppers.
Cover and bake for 25 minutes.