Chillies Filled With Potato Masala Recipe

Name: Chillies Filled With Potato Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g potatoes (chopped coarsely); 1 tablespoon vegetable oil; 1 garlic clove (crushed or minced); 1 brown onion (peeled and thinly sliced); ½ teaspoon yellow mustard seeds; 1 teaspoon garam masala; 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon chili powder; ¼ teaspoon ground turmeric; 400 g chopped tomatoes; 2 tablespoons sultanas; 4 banana peppers (banana chillies were specified in the recipe 500 grams); 1 (130 g) lebanese cucumbers (seeded and chopped finely); ¾ cup Greek yogurt (200 grams); 6 chapati (warmed 280 grams)

Servings: persons

500 g potatoes (chopped coarsely)
1 tablespoon vegetable oil
1 garlic clove (crushed or minced)
1 brown onion (peeled and thinly sliced)
½ teaspoon yellow mustard seeds
1 teaspoon garam masala
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon ground turmeric
400 g chopped tomatoes
2 tablespoons sultanas
4 banana peppers (banana chillies were specified in the recipe 500 grams)
1 (130 g) lebanese cucumbers (seeded and chopped finely)
¾ cup Greek yogurt (200 grams)
6 chapati (warmed 280 grams)

1
Preheat oven to 180C/160C fan forced.
2
Boil, steam or microwave potatoes until tender and drain.
3
Using a fork, crush the potatoes roughly.
4
Heat oil in a large frying pan, cook garlic and onion, stirring until onion softens.
5
Add spices and cook stirring until fragrant.
6
Add undrained tomatoes and cook stirring 5 minutes and then stir in the potatoes and sultanas.
7
Make a lenghtway slit in each chilli, stopping 1cm from top and bottom, taking care not to cut all the way through, carefully remove and discard seeds and membranes (a teaspoon can be good for this).
8
Divide potato filling among the chilli cavities.
9
Place chillies on oiled oven tray (baking sheet/tray), cover (loosely with alfoil or lid if tray has) and roast for 30 minutes; uncover and roast for a further 20 minutes.
10
While the cillies are roasting make the raita by combining cucumber and yoghurt in a small bowl and then serve chillies with raita and the chapatis.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 g potatoes (chopped coarsely), 1 tablespoon vegetable oil, 1 garlic clove (crushed or minced), 1 brown onion (peeled and thinly sliced), and more.

Yes, Chillies Filled With Potato Masala falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chillies Filled With Potato Masala

How did you like this recipe?

Frequently Asked Questions