Tandoori-roasted stuffed red or green peppers

Name: Tandoori-roasted stuffed red or green peppers
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 red or green peppers of a uniform size; vegetable oil or ghee; a selection of very finely chopped or shredded vegetables, such as green beans, carrots, white cabbage, onions, and peas (the quantities will depend upon the size or quantity of your peppers); salt; 1 teaspoon garlic purée; 1 tablespoon raisins or sultanas; 1 tablespoon crushed cashew nuts; ½ teaspoon garam masala; 1 teaspoon ginger purée; ½ teaspoon red chilli powder; 1 tablespoon chopped fresh coriander leaves; 1 teaspoon cumin seeds; 1 cup of crumbled paneer

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

Instead of large peppers you can use several little ones and make up the amount of filling to suit the size of the peppers you are using.

Ingredients

4 red or green peppers of a uniform size
vegetable oil or ghee

Asia
India
Main course
Side dish
Gluten-free
Spicy

Method

Slice the top off each pepper and reserve the top for a lid. Remove the pith and seeds.
Heat some oil or ghee, add the cumin seeds for the masala and fry until they crackle. Stir in the rest of the masala ingredients, adding salt to taste, and cook for a moment to release the flavours.
Add the vegetables for the stuffing and stir-fry until the oil sep