Chile Relleno with Paneer
- 4 poblano peppers
- 1 recipe of paneer bhuraji
- 1 recipe of tikka masala gravy
- Make paneer bhuraji and tikka masala gravy according to directions.
- 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.
- Pre-heat oven to 350 degrees.
- 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.
- 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.