Tofu & Potato Stuffed Bell Peppers in a Spicy Indian Sauce

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READY IN: 1hr 15mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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