Name: Potato-Stuffed Peppers in a Guajillo Chile Sauce
Yield: Serves 6
Cuisine: India
Ingredients: About ¾ cup warm water; ½ teaspoon ground turmeric; 1 teaspoon coarse kosher or sea salt; 1 pound russet or Yukon Gold potatoes, peeled, boiled until tender, and mashed; ¼ cup finely chopped fresh cilantro leaves and tender stems; 2 teaspoons Toasted Cumin-Coriander Blend; 12 dried guajillo chiles, stems removed (see Tip); 3 cups boiling water; 6 large fresh Anaheim peppers (each 6 to 8 inches long; do not remove the stems); ½ cup rice flour; 1 cup chickpea flour, sifted; ¼ cup firmly packed fresh cilantro leaves and tender stems; 4 fresh green Thai, cayenne, or serrano chiles, stems removed; 4 large cloves garlic; Canola oil for deep-frying; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

My idea for this Mexican-influenced Indian curry came from a lunch at a Mexican restaurant in Mumbai. The restaurant’s chile-based sauces, beans, and rice dishes are a natural extension of similar ingredients in many of India’s dishes. My favorite there has always been their chiles rellenos—Anaheim chiles stuffed with manchego cheese, batter-fried, and bathed in a red chile sauce. My version plays on that theme: peppers filled with garlic-flavored mashed potatoes, coated in a chickpea-flour