Paneer Stuffed Capsicum Baskets in Mushroom Sauce

non-veg non-veg Gluten Free | Low GI Low Carb | Grain Free |

Serves 2

mashroom

INGREDIENT QUANTITY GLYCEMIC INDEX LEVEL
Mushroom Sauce
Mushrooms 200g <10 Negligible
Butter 3 Tsp. 0 Nil
Salt (Pink & Regular) 1:1, to taste 0 Nil
Black Pepper 2 Tsp. 0 Nil
Lime Juice 1 in number 0 Nil
Paneer Mix
Paneer 200g, crumbled or grated 0 Nil
Green Chili 1 in number <20 Very Low
Cumin 1 Tsp. <10 Negligible
Coriander Greens 2 Tbsp., chopped <10 Negligible
Salt (mix of pink and regular salt 1:1) To taste 0 Nil
Capsicum 200g <50 Low
Olive Oil (non-refined) 2 Tsp. 0 Nil

Note: All ingredients used should be organic, free from pesticides and Non-GMO.

Method:

  • Core the capsicums, slice the top stalks to create a basket for the filling.
  • Mix all the ingredients of the paneer mix and place the fillings in the capsicum baskets. Keep aside.
  • Add olive oil to the pan, place the capsicum cups and cook covered till capsicums are tender. Pour the capsicum liquid from the pan into a cup.
  • For the mushroom sauce, heat the butter and sauté the mushrooms. Add in the salt and pepper and continue to sauté till slightly golden and dry.
  • Add the sautéed mushrooms in to the blender to form the sauce by adding the capsicum liquid reserve. Squeeze in the lime juice.
  • Remove the mushroom sauce onto the serving plate and place the stuffed & cooked capsicum baskets on the plate and Enjoy!

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