Bharwan Mirch

Ingredients
serves 4

12 small sweet peppers

100g paneer, grated

100g potato, boiled then grated

2 -3 green chillies, deseeded and chopped

2 tbsp fresh coriander, chopped

1 tbsp fresh ginger root, finely chopped

1 tsp cumin seeds

1/2 tsp garam masala

1/2 tsp amchur (dry mango powder)

1/2 tsp ground turmeric

pinch of asafoetida

pinch of salt 

50ml rapeseed oil

for the marinade

2 tbsp Greek yogurt

1/2 tbsp ginger & garlic paste

1/2 green chilli, chopped

1/2 tsp Kashmiri chilli powder

1/2 tsp dried fenugreek leaves

1 tsp lime juice

1 tbsp rapeseed oil

1 sprig of fresh coriander, finely chopped

1/2 tsp garam masala

to serve

mint & coriander chutney 

Method

Start by preparing the marinade by simply mixing all the ingredients together and keep in a sealed container in the fridge.

Next put the potatoes on to boil. Once the potatoes have cooked press through a ricer or allow to cool and use a grater. Set aside.

In the meantime, in a large frying pan, heat the oil over a medium heat and add the cumin seeds. Fry for a minute until they become fragrant and begin to crackle. Then add the ginger and green chillies. Cook for a few minutes to soften the chillies before adding the turmeric,  asafoetida and grated paneer.  Stir well and season with a pinch of salt.

Cook for about five minutes before adding garam masala, amchur powder and the mashed/ grated potato. Turn down the heat to low and thoroughly mix the paneer and spices through the potato. Add the chopped coriander and continue to mix well.

Remove from the heat and set aside to cool.

Make a slit along the length of one side of each pepper and carefully remove the seeds and membrane. 

Then stuff the peppers with the potato and paneer mix, pressing in firmly with your fingers to complete fill the pocket.

Place the stuffed peppers on a large plate or in a roasting dish and spoon over the marinade. Rotate the peppers to evenly coat in the marinade. Cover with clingfilm and put in the fridge for at least 2 hours. 

Pre-heat the oven to 180C.

Transfer the peppers onto a lightly oiled baking tray and cook for 15 minutes until the peppers have cooked.

Finish off under the grill to char the peppers.

Serve with a sprinkle of chaat masala, chopped coriander and a bowl of mint & coriander chutney on the side.

If you have any stuffed peppers left over you could dip them in a gram flour batter and deep-fry to make bharwan mirch pakoras!