Indian Stuffed Masala Poppers With Paneer

Photo: ChefPriyanka

Ingredients

Masala-Paneer Filling:

4 small potatoes (boiled, peeled and cubed)

1 white onion-diced

3 cloves garlic- crushed and minced

4 tablespoons ginger- freshly grated

3 tablespoons lemon juice- freshly squeezed

1 handful cilantro- washed and finely minced

1/2 cup fresh paneer- cubed into small pieces (or use Firm Cubed Tofu)

1/2 block paneer crumbled reserved for garnishing (or the Tofu crumbled)

1 cup diced carrots and peas (I used frozen, thawed)

5 tablespoons garam masala mixture (RECIPE BELOW)

2 tablespoons salt

coarse black pepper- few grinds

PAM original flavor

1 tablespoon vegetable oil

30 baby sweet peppers (I used these)

tamarind chutney (for garnishing)

Garam Masala Mix:

2 tablespoons Rajwadi Garam Masala (I used Badshah Brand)

1 tablespoon cumin powder

1 teaspoon turmeric

1 tablespoon chili powder (or to taste)

1 tablespoon cilantro- freshly chopped

Preparation

For the masala mixture, mix all the ingredients together in a small bowl and set aside.

In a large skillet, heat oil and PAM over medium-high heat. Add onions and saute for about 30 seconds. Add garlic and fresh ginger and saute until onions are soft and brown- about 5-7 minutes.

Add the diced potatoes and saute until well combined. Add the garam masala mixture, salt and pepper. Combine until each potatoe is coated well. Add the carrots and peas and saute. Saute for another 5 minutes over medium heat until all the veggies are soft and coated with the masala. Add lemon juice and combine. If you feel that it’s a little dry, you can add a few tbsp of water and continue cooking.

Add the cubed paneer (or tofu) and continue sautéing. Cook for another 2-3 minutes until paneer is soft. Add chopped cilantro and remove from heat. Cool down before stuffing.

Preheat oven 400 degrees. Spray a baking sheet with PAM and set aside.

Cut each pepper in half and remove veins and seeds (without removing the stem!) Toss the pepper in the baking sheet until coated with PAM.

Add a generous portion of the filling to each pepper, making sure to stuff it in (about 1-2 tbsp). Line them up in a row on the baking sheet. Spray with pam and drizzle with a LITTLE vegetable oil. Top each one with the reserved crumbled paneer. Cover with foil and bake for about 25 minutes, or until pepper is tender and filling is warmed.

Place the peppers on a serving platter, and drizzle with chutney and cilantro.