Indian Stuffed Masala Poppers With Paneer
http://chefpriyanka.wordpress.com/2010/11/08/indian-stuffed-masala-peppers-with-paneer/
Total Steps
8
Ingredients
21
Tools Needed
6
Related Article
http://www.mycookinghut.com/2008/09/26/fish-congee/Ingredients
- 4 small potatoes
- 1 white onion
- 3 cloves garlic
- 4 tablespoons ginger
- 3 tablespoons lemon juice
- 1 handful cilantro
- 1/2 cup fresh paneer (or Firm Cubed Tofu), cubed into small pieces
- 1/2 block paneer (or Tofu), crumbled for garnishing
- 1 cup diced carrots and peas
- 5 tablespoons garam masala mixture
- 2 tablespoons salt
- grinds coarse black pepper
- PAM original flavor
- 1 tablespoon vegetable oil
- 30 baby sweet peppers
- tamarind chutney
- 2 tablespoons Rajwadi Garam Masala
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 1 tablespoon chili powder
- 1 tablespoon freshly chopped cilantro
Instructions
Step 1
For the garam masala mixture, mix all the listed garam masala ingredients together in a small bowl and set aside.
Step 2
In a large skillet, heat oil and PAM over medium-high heat. Add diced onions and saute for about 30 seconds. Add crushed garlic and freshly grated ginger and saute until onions are soft and brown.
Step 3
Add the diced potatoes and saute until well combined. Add the garam masala mixture, salt, and pepper. Combine until each potato is coated well. Add the carrots and peas and saute for another 5 minutes over medium heat until all the vegetables are soft and coated with the masala. Add lemon juice and combine. If the mixture is a little dry, add a few tablespoons of water and continue cooking.
Step 4
Add the cubed paneer (or tofu) and continue sautéing. Cook for 2-3 minutes until paneer is soft. Add chopped cilantro and remove from heat. Cool down before stuffing.
Step 5
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with PAM and set aside.
Step 6
Cut each baby sweet pepper in half lengthwise and remove veins and seeds, keeping the stem intact. Toss the peppers on the baking sheet until coated with PAM.
Step 7
Add a generous portion of the filling (about 1-2 tablespoons) to each pepper, stuffing it firmly. Line the stuffed peppers in a row on the baking sheet. Spray with PAM and drizzle with a little vegetable oil. Top each pepper with the reserved crumbled paneer. Cover with foil and bake.
Step 8
Place the cooked peppers on a serving platter and drizzle with tamarind chutney and cilantro.