Prep 20 mins
Cook 1 hr 20 mins
Posted for the Asian Forums Eat Your Veggies December 2008/January 2009. Taken from the Australian Women's Weekly New Asian cookbook. Chillies served on their own could be considered vegan. Times are estimated.
- 500 g potatoes (chopped coarsely)
- 14.79 ml vegetable oil
- 1 garlic clove (crushed or minced)
- 1 brown onion (peeled and thinly sliced)
- 2.46 ml yellow mustard seeds
- 4.92 ml garam masala
- 4.92 ml ground coriander
- 2.46 ml ground cumin
- 2.46 ml chili powder
- 1.23 ml ground turmeric
- 400 g chopped tomatoes
- 29.58 ml sultanas
- 4 banana peppers (banana chillies were specified in the recipe 500 grams)
- 130 g lebanese cucumbers (seeded and chopped finely)
- 177.44 ml Greek yogurt (200 grams)
- 6 chapati (warmed 280 grams)
- Preheat oven to 180C/160C fan forced.
- Boil, steam or microwave potatoes until tender and drain.
- Using a fork, crush the potatoes roughly.
- Heat oil in a large frying pan, cook garlic and onion, stirring until onion softens.
- Add spices and cook stirring until fragrant.
- Add undrained tomatoes and cook stirring 5 minutes and then stir in the potatoes and sultanas.
- Make a lenghtway slit in each chilli, stopping 1cm from top and bottom, taking care not to cut all the way through, carefully remove and discard seeds and membranes (a teaspoon can be good for this).
- Divide potato filling among the chilli cavities.
- Place chillies on oiled oven tray (baking sheet/tray), cover (loosely with alfoil or lid if tray has) and roast for 30 minutes; uncover and roast for a further 20 minutes.
- While the cillies are roasting make the raita by combining cucumber and yoghurt in a small bowl and then serve chillies with raita and the chapatis.
I like chilli potato masala.... Really delicious food guide. Thanks for sharing this recipe.
WOW !! what a super flavoursome dish, so easy to make. I'm sure this potato mix would be just fine as it is, but, the peppers add to it well and enhances the dish. Even my fusspot daughter would eat this. I will cook this again for when all the family arrive here next week. So good I've added it to my cookbook. I photographed the dish before the final stage, I roasted (baked) the dish on the B.B.Q. I did add a 1/4 teaspoon of salt to the recipe but apart from that made as recipe. Thank Pat, thats one I owe you. UPDATE. I cooked just the potato masala as a side dish for a curry feast this week. Family and friends went mad over it, there was none left.
This is soooo good. The filling is terrific by itself too and I was eating some of the leftover filling all by itself with a glass of wine. I love how the taste comes together with peppers baked this way. I used tiny sweet red and yellow peppers. I also used 1/2 of regular green pepper - this one I just mounded the filling on top and it worked out fine. This recipe goes so well with chilled crisp white wine. This one is a keeper for sure! Thanks for posting this recipe.