Name: Stuffed chillies
Yield: Serves 4 as a starter
Cuisine: India
Ingredients: 2 garlic cloves; 1 tsp caster sugar; 1 onion, roughly chopped; 180 g cooked potatoes, chopped; 1 tbsp tahini; 80 g chopped coriander leaves; 1 tsp ajwain (carom) seeds, (optional); 2 green chillies, finely chopped; 1/4 tsp turmeric; 1 red onion, finely chopped; 1/2 heaped tsp crushed garlic; 1/2 heaped tsp grated root ginger; 2-3 tbsp vegetable oil, plus more to deep-fry; 8-10 large chillies; 1 tsp cumin seeds; 1 tsp black mustard seeds; 1/2 tsp turmeric; 80 g paneer, grated; 1/2 tsp chilli powder; 2 tsp amchur (mango powder, optional); 5 tbsp yogurt; 80 g gram flour; juice of 1/2 lemon; 2 eggs, hard-boiled, chopped; salt; 1-2 tbsp finely chopped coriander leaves; juice of 1 lime; 1 tbsp toasted sesame seeds; 1 green chilli

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

This makes a fabulously impressive starter. A note for the chilli weaklings: this is definitely a dish worth trying, because the large chillies are not at all hot; they have almost the taste of a sweet pepper, with a very rich filling.

Ingredients

For the Chillies

8-10 large chillies

Asia
India
Starter
Vegetarian
Gluten-free

Method

Slit each large chilli down the middle and carefully remove and discard all the seeds and membrane.

Heat the 2-3 tbsp oil in a wide frying pan until it just begins to smoke, then tip in the mustard and cumin seeds. Once they pop and crackle, add the onion and turmeric. Cook until the onion t

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Ingredients

For the Chillies

Method

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