Tofu & Potato Stuffed Bell Peppers in a Spicy Indian Sauce

READY IN: 1hr 15mins
Recipe by Charishma_Ramchanda

From the Thursday magazine.

Top Review by Wing-Man

Wow, what a nice twist on an old classic stuffed bell pepper. This was great as a main dish or all in one dish. I did improvise a lot though on the stuffing and did not make the gravy. Still had that wonderful Indian curry flavor and my wife just loved them.

Ingredients Nutrition

Directions

  1. Wash the bell peppers.
  2. Remove their stems and cut off the top portion a little so that you can remove the seeds and fill in the stuffing.
  3. For the stuffing, fry onion, green chillies, ginger-garlic paste, chilli powder and garam masala powder.
  4. Add paneer.
  5. Fry well for sometime.
  6. Add the boiled and mashed potatoes and greenpeas.
  7. Mix well.
  8. Add salt.
  9. Stuff the mixture inside the bell peppers.
  10. Bake them in an oven or shallow fry till fried and tender.
  11. Grind the fried onion, tomato, ginger paste, garlic paste, cardamom, chilli powder, cumin, cashewnuts, tomato sauce and whole garam masala to a fine paste.
  12. Add ghee.
  13. Fry the ground masala on low flame for 10 minutes till the ghee leaves the sides.
  14. Add salt and baked bell peppers.
  15. Boil well for 5 minutes.
  16. Top with cream and corriander leaves and serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a