Name: Stuffed Bell Peppers in a Tomato-Cream Sauce (Bharee Simla Mirchi)
Yield: Serves 8
Cuisine: India
Ingredients: 8 medium-size cloves garlic; 2 teaspoons coarse kosher or sea salt; 4 large bell peppers, any color or combination of colors, cut in half lengthwise, stems and seeds removed; 2 cans (15 ounces each) tomato sauce; ½ cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); 1 cup frozen green peas (no need to thaw); 2 pounds russet or Yukon Gold potatoes, peeled, cut into large chunks, and submerged in a bowl of cold water to prevent browning; 8 fresh green Thai, cayenne, or serrano chiles, stems removed; ½ cup firmly packed fresh cilantro leaves and tender stems

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

India’s bell peppers are generally smaller than their gargantuan American counterparts. It’s amazing to see such complex flavors emerge from each savory bite of these stuffed peppers, in a recipe that uses fewer than ten ingredients. For a gorgeous presentation, use a variety of different colored peppers.

Ingredients

2 pounds russet or Yukon Gold potatoes, peeled, cut into large chunks, and submerged in a bowl of cold water to prevent browning
½ cup

Method

Bring a pot (or at least a large saucepan) of water to a boil over medium-high heat. Drain the potatoes, and add them to the boiling water. Bring back to a boil. Then lower the heat to medium, cover the pot, and cook until the potatoes are very tender, 12 to 15 minutes.
While the potatoes are cooking, combine the cilantro, chiles, and garlic in a food processor, a

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of