Ingredients
-
-
1/2
-
100
-
100
-
100
-
2
-
2 - 3
-
2
-
1/2
-
1/2
-
-
-
-
-
Directions
Tofu & Potato Stuffed Bell Peppers in a Spicy Indian Sauce,From the Thursday magazine.,I made this the other day, and I thought it was a nice change for an indian dish, but found the gravy a bit too plain. Might want to spice it up a bit… add more cream next time as well. I grated the paneer and smashed up the potatoes for the filling, and I think that may have made it a bit too mushy. I will opt to just cut small cubes of both next time and stuff it, giving me something to bite into next time. Served with paratas. Glad I tried this!,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.
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Steps
|
1
Done
|
Wash the Bell Peppers. |
|
2
Done
|
Remove Their Stems and Cut Off the Top Portion a Little So That You Can Remove the Seeds and Fill in the Stuffing. |
|
3
Done
|
For the Stuffing, Fry Onion, Green Chillies, Ginger-Garlic Paste, Chilli Powder and Garam Masala Powder. |
|
4
Done
|
Add Paneer. |
|
5
Done
|
Fry Well For Sometime. |
|
6
Done
|
Add the Boiled and Mashed Potatoes and Greenpeas. |
|
7
Done
|
Mix Well. |
|
8
Done
|
Add Salt. |
|
9
Done
|
Stuff the Mixture Inside the Bell Peppers. |
|
10
Done
|
Bake Them in an Oven or Shallow Fry Till Fried and Tender. |
