Tofu & Potato Stuffed Bell Peppers in a Spicy Indian Sauce |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 5 |
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From the Thursday magazine. Ingredients:
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:
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.
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