Recipe by Charishma_Ramchandani
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.
- 1⁄2 kg bell pepper
- 100 g panir (tofu)
- 100 g potatoes
- 100 g fresh green peas
- 2 onions, cut into small pieces
- 2 -3 green chilies
- 2 teaspoons ginger-garlic paste
- 1⁄2 teaspoon red chili powder
- 1⁄2 teaspoon garam masala powder (fresh powder with a combo of cinnamon, cloves, aniseed and pepper)
- 2 onions, thinly sliced and fried till golden brown
- 2 tomatoes
- 1 teaspoon ginger paste
- 2 teaspoons garlic paste
- 3 cardamoms
- 3 teaspoons kashmiri chili powder
- 1⁄2 teaspoon cumin powder
- 1⁄4 cup cashew nuts
- 2 teaspoons tomato sauce
- garam masala (cinnamon and cloves) (optional)
Directions See How It's Made
- Wash the bell peppers.
- Remove their stems and cut off the top portion a little so that you can remove the seeds and fill in the stuffing.
- For the stuffing, fry onion, green chillies, ginger-garlic paste, chilli powder and garam masala powder.
- Add paneer.
- Fry well for sometime.
- Add the boiled and mashed potatoes and greenpeas.
- Mix well.
- Add salt.
- Stuff the mixture inside the bell peppers.
- Bake them in an oven or shallow fry till fried and tender.
- Grind the fried onion, tomato, ginger paste, garlic paste, cardamom, chilli powder, cumin, cashewnuts, tomato sauce and whole garam masala to a fine paste.
- Add ghee.
- Fry the ground masala on low flame for 10 minutes till the ghee leaves the sides.
- Add salt and baked bell peppers.
- Boil well for 5 minutes.
- Top with cream and corriander leaves and serve immediately.