My absolute favorite vegetarian Indian dish.
4/5 servings
Ingredients
4 tbsp sunflower oil
100 gr onions ; chopped
handful of cashewnuts ; roughly chopped
handful of raisins
1 tsp white pepper ; ground
2 tsp garam massala
1 green chili pepper ; finely chopped
3 tsp fresh ginger ; finely chopped
4 tsp coriander leaves ; finely chopped
salt to taste
750 gr boiled potatoes ; mashed
10 red peppers (I prefer green peppers for this recipe)
40 gr butter (for basting)
Preparation
Heat the oil in a pan and saute the onions, cashewnuts and raisins over a medium heat for 5 minutes.
Add the pepper, garam massala,chili, ginger, half of the coriander and salt.
Add potatoes and stir for 5 minutes.
Fill each pepper with the potato mixture and arrange in a greased baking tray. Add knobs of butter and bake in a preheated oven at 175 C for 35 minutes.
For the sauce (this can be done while the peppers are in the oven)
Ingredients
2 tbsp sunflower oil
6 green cardamom pods
1 bay leaf
1 onion ; finely chopped
2 cloves of garlic ; roughly chopped
1 tin (400 gr) peeled tomatoes
1 tsp mace
salt to taste
60 ml cream
Preparation
Heat the oil in a pan.
Saute the onions, cardamoms, bay leaf, garlic and tomatoes.
Add 100 ml of water and cook for 30 minutes.
Strain through a fine sieve.
Add mace, salt and cream and stir.
Remove the peppers from the oven and pour over the sauce. Sprinkle with the remaining coriander.
Ingredients
4 tbsp sunflower oil
100 gr onions ; chopped
handful of cashewnuts ; roughly chopped
handful of raisins
1 tsp white pepper ; ground
2 tsp garam massala
1 green chili pepper ; finely chopped
3 tsp fresh ginger ; finely chopped
4 tsp coriander leaves ; finely chopped
salt to taste
750 gr boiled potatoes ; mashed
10 red peppers (I prefer green peppers for this recipe)
40 gr butter (for basting)
Preparation
Heat the oil in a pan and saute the onions, cashewnuts and raisins over a medium heat for 5 minutes.
Add the pepper, garam massala,chili, ginger, half of the coriander and salt.
Add potatoes and stir for 5 minutes.
Fill each pepper with the potato mixture and arrange in a greased baking tray. Add knobs of butter and bake in a preheated oven at 175 C for 35 minutes.
For the sauce (this can be done while the peppers are in the oven)
Ingredients
2 tbsp sunflower oil
6 green cardamom pods
1 bay leaf
1 onion ; finely chopped
2 cloves of garlic ; roughly chopped
1 tin (400 gr) peeled tomatoes
1 tsp mace
salt to taste
60 ml cream
Preparation
Heat the oil in a pan.
Saute the onions, cardamoms, bay leaf, garlic and tomatoes.
Add 100 ml of water and cook for 30 minutes.
Strain through a fine sieve.
Add mace, salt and cream and stir.
Remove the peppers from the oven and pour over the sauce. Sprinkle with the remaining coriander.
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