Tofu & Potato Stuffed Bell Peppers In A Spicy Indian Sauce Recipe

Name: Tofu & Potato Stuffed Bell Peppers In A Spicy Indian Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For stuffing; 1/2 kg bell pepper; 100 g panir (tofu); 100 g potatoes; 100 g fresh green peas; 2 onions, cut into small pieces; 2 -3 green chilies; 2 teaspoons ginger-garlic paste; 1/2 teaspoon red chili powder; 1/2 teaspoon garam masala powder (fresh powder with a combo of cinnamon, cloves, aniseed and pepper); For gravy; 2 onions, thinly sliced and fried till golden brown; 2 tomatoes; 1 teaspoon ginger paste; 2 teaspoons garlic paste; 3 cardamoms; 3 teaspoons kashmiri chili powder; 1/2 teaspoon cumin powder; 1/4 cup cashew nuts; 2 teaspoons tomato sauce; garam masala (cinnamon and cloves) (optional)

Servings: persons

For stuffing
1/2 kg bell pepper
100 g panir (tofu)
100 g potatoes
100 g fresh green peas
2 onions, cut into small pieces
2 -3 green chilies
2 teaspoons ginger-garlic paste
1/2 teaspoon red chili powder
1/2 teaspoon garam masala powder (fresh powder with a combo of cinnamon, cloves, aniseed and pepper)
For gravy
2 onions, thinly sliced and fried till golden brown
2 tomatoes
1 teaspoon ginger paste
2 teaspoons garlic paste
3 cardamoms
3 teaspoons kashmiri chili powder
1/2 teaspoon cumin powder
1/4 cup cashew nuts
2 teaspoons tomato sauce
garam masala (cinnamon and cloves) (optional)

1
Wash the bell peppers.
2
Remove their stems and cut off the top portion a little so that you can remove the seeds and fill in the stuffing.
3
For the stuffing, fry onion, green chillies, ginger-garlic paste, chilli powder and garam masala powder.
4
Add paneer.
5
Fry well for sometime.
6
Add the boiled and mashed potatoes and greenpeas.
7
Mix well.
8
Add salt.
9
Stuff the mixture inside the bell peppers.
10
Bake them in an oven or shallow fry till fried and tender.
11
Grind the fried onion, tomato, ginger paste, garlic paste, cardamom, chilli powder, cumin, cashewnuts, tomato sauce and whole garam masala to a fine paste.
12
Add ghee.
13
Fry the ground masala on low flame for 10 minutes till the ghee leaves the sides.
14
Add salt and baked bell peppers.
15
Boil well for 5 minutes.
16
Top with cream and corriander leaves and serve immediately.

138

kcal

Calories

Carbs

Protein

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.

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

You need 21 ingredients. The key ingredients include: For stuffing, 1/2 kg bell pepper, 100 g panir (tofu), 100 g potatoes, and more.

Yes, Tofu & Potato Stuffed Bell Peppers In A Spicy Indian Sauce falls under the Vegetarian 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.

Tofu & Potato Stuffed Bell Peppers In A Spicy Indian Sauce

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