paneer stuffed capsicums

• Preheat the oven to 190 °C
• Thoroughly wash, clean and dry the capsicums. Cut the tops from the capsicums, and using a spoon, scoop out the seeds and membrane. Keep the tops. Place the capsicums upside down and the tops onto a baking tray, drizzle with one tablespoon of oil and bake in the oven for 20 minutes, or until just softened. Once they are cooked, remove them from the oven, drain any moisture from inside the capsicums and set them aside.
• Place the coriander seeds in a small pan on medium heat. Toast the seeds until they become aromatic, then remove the pan from the heat. Allow to cool, then grind to a fine powder.
• Cut four thin slices from the paneer to use to finish the dish. Set aside. Crumble the remaining paneer.

to cook

• Heat the oil in a kadai or wok on low heat. Add the cumin seeds and fry for 20-30 seconds, until fragrant and their colour darkens.
• Add the chopped onion, sprinkle with the salt and cook for ten minutes, or until golden brown.
• Add the tomatoes, ginger, ground coriander seeds and spices then simmer for 10 minutes, or until the tomatoes have softened, reduced to a pulp and are separating from the oil.
• Add the peas and beans, and cook for a further three minutes.
• Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and cook for three minutes.
• Add the crème fraiche and season well with freshly ground black pepper. Simmer until heated through.
• Add the chopped coriander and continue to simmer the mixture for five minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid.
• Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked capsicums with the paneer mixture, and cover the top with the paneer slices. When the grill is hot, grill the stuffed capsicums until the paneer is golden-brown

to serve

• Remove from grill, place the tops back on the capsicums and serve.