Name: Anaheim Peppers Stuffed with Paneer, Cashews, and Raisins
Yield: Serves 4
Cuisine: India
Ingredients: 8 large fresh Anaheim peppers (each about 6 inches long; do not remove the stems); ½ teaspoon ground ginger; 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika; ¼ cup golden raisins; 1 cup finely chopped red onion; 1 teaspoon fennel seeds, ground; 1 cup half-and-half; 1 cup crumbled Doodh paneer or Malai paneer; ¼ cup raw cashew nuts; ½ teaspoon Kashmiri garam masala; 2 tablespoons mustard oil or canola oil; 1 teaspoon coarse kosher or sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A great side dish, this can be a part of an elegant dinner featuring any of the shrimp curries in this book. I have also served it with Breaded Ginger Beef with a Cucumber-Pigeon Pea Sauce and a small mound of buttered egg noodles.

Ingredients

8 large fresh Anaheim peppers (each about 6 inches long; do not remove the stems)
¼ cup raw ca

Method

Slit each pepper open lengthwise to expose the cavity. Make sure you do not cut all the way through the pepper. Gently pull out and discard most of the seeds and veins.
Combine the cashews and raisins in a food processor, and pulse until the mixture has the consistency of coarse breadcrumbs.
Combine the paneer, cashew-raisin blend, garam masala, a

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Ingredients

Method

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