Spicy Paneer Stuffed Green Chilies: A Flavorful Indian Side Dish
35 minutes
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About Spicy Paneer Stuffed Green Chilies: A Flavorful Indian Side Dish
Craving a vibrant and flavorful Indian side dish? These Spicy Paneer Stuffed Green Chilies deliver a delightful explosion of taste, combining the heat of green chilies with the creamy richness of paneer (Indian cottage cheese). Inspired by a love for bold flavors, this recipe elevates a simple chili into a culinary masterpiece.The aromatic blend of carom seeds, onion, and coconut complements the spicy filling perfectly. Prepare these ahead of time for a convenient and impressive addition to your lunch or dinner table. The lingering spicy-tangy taste will leave you wanting more!Perfect for parties or a weeknight meal, these stuffed chilies are a guaranteed crowd-pleaser. Get ready to experience an unforgettable flavor journey!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Spice Paste
- 1 tbsp Coriander Seeds whole
- 1/2 tbsp Fenugreek Seeds methi seeds
- 1/2 tbsp Fennel Seeds saunf seeds
- 1/2 tbsp Nigella Seeds kalonji seeds
- 1 tbsp Carom Seeds ajwain seeds
- 3/4 cup Coconut freshly grated, raw
- 5 Chilies green, roughly chopped
- 2 tbsp Ginger-Garlic Paste
- 1 Tamarind pulp extracted, soaked in 1/4 cup warm water
- 1/2 tsp Turmeric Powder
- 1 1/2 tsp Salt or to taste
For the Filling
- 1 cup Cottage Cheese crumbled
- 2 medium Onions finely chopped
- 2 tbsp Oil vegetable or coconut oil
- 1/2 tsp Mustard Seeds rai
- 1/4 tsp Asafoetida hing
- 400 gm Chilies broad, for stuffing, green
- 1/4 cup Water
- 2 tbsp Coconut for garnish, grated
Instructions
Prepare the Spice Paste
- Dry roast coriander, fenugreek, fennel, nigella, and carom seeds until fragrant. Grind the roasted spices with coconut, green chilies, ginger-garlic paste, tamarind pulp, turmeric powder, and salt into a coarse paste.
Sauté Onions and Paneer
- Heat oil in a pan, add asafoetida and mustard seeds. Once they splutter, add onions and a pinch of salt. Sauté until golden brown. Add the remaining turmeric powder and saute for a minute. Stir in the crumbled paneer and spice paste. Cook for 2-3 minutes.
Prepare the Chilies
- Remove from heat and let the mixture cool. Meanwhile, slit the green chilies lengthwise, leaving them attached at one end.
Stuff and Cook the Chilies
- Stuff the chili halves with the paneer mixture. Heat some oil in a pan and carefully arrange the stuffed chilies, ensuring the filling doesn't spill out.
Simmer and Serve
- Add 1/4 cup of water, cover the pan, and cook over medium heat until the water evaporates and the chilies are tender and golden brown, turning occasionally. Garnish with grated coconut. Serve hot with roti, rice, and dal.
Recipe Notes
Expert Tips for Perfect Spicy Paneer Stuffed Green Chilies
- For a smoother paste, use a food processor instead of a mortar and pestle.
- Adjust the amount of green chilies according to your spice preference. Start with fewer and add more if needed.
- If the chilies are very thick, you may need to increase the cooking time slightly to ensure they are cooked through.
- For a richer flavor, add a pinch of garam masala to the spice paste.
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Recipe Nutrition
Calories: 140kcalCarbohydrates: 3gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 684mgSugar: 2g
Sarika Singh
Articles: 2
6 Comments
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I’m eager to make this recipe!
What a flavorful dish! Thanks for sharing.
Such a lovely dish! Thanks for sharing.
This looks amazing! Thanks for sharing.
Hi Sarika, thanks for posting this tempting recipe, however you have posted all the ingredients in two rows only, we request you to post edit this recipe and post each ingredient in a different row or this recipe would not be considered for the Himalayan Cheese Recipe Contest and may also not show up in the search results.
Such a perfect dish! Thank you.