Chile Relleno with Paneer

Chile Relleno with Paneer

Prep time: 

Cook time: 

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Serves: 4

  1. Make paneer bhuraji and tikka masala gravy according to directions.
  2. Char poblano peppers on open flame of stove or under the boiler. Once blackened, transfer them to zip lock bag or a bowl covered with plastic wrap. Let them steam for 10-15 minutes.
  3. Pre-heat oven to 350 degrees.
  4. Remove the blackened skin from peppers. Make a slit in middle and remove seeds. Stuff peppers with paneer bhuraji. Transfer them to a baking dish and bake them for 10 to 15 minutes until peppers and filling is warmed through.
  5. To serve, pour about half a cup of gravy on individual serving plate and top with stuffed pepper. Serve with a nan and/or rice.