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Rohit Ghai's bharwan mirch
Serves 4 Starters and mains
Ingredients
- 12 small sweet peppers
- 50ml rapeseed oil
- 1tsp cumin seeds
- 1tbsp chopped fresh ginger
- 2–3 green chillies, deseeded and chopped
- 1/3tsp ground turmeric
- pinch asafoetida
- 100g paneer, grated
- 100g potatoes, boiled and grated
- ½tsp garam masala
- ½tsp amchur (dried mango powder)
- 2tbsp chopped coriander leaves
- homemade or shop-bought green mint or mango chutney, to serve
For the marinade
- 2tbsp Greek yoghurt
- ½tbsp ginger garlic paste
- ½ green chilli, chopped
- ½tsp Kashmiri chilli powder
- ½tsp dried fenugreek leaves
- 1tsp lime juice
- 1tbsp rapeseed oil
- 1 coriander sprig, chopped
- ½tsp garam masala
Method
Make a slit in the side of each pepper and remove the seeds. Set the peppers aside.
Heat the oil in a pan over a medium heat and add the cumin seeds. Once they start crackling, add the ginger and green chillies and stir well. Cook for 2–3 minutes, then add the turmeric, asafoetida, grated paneer and a little salt. Mix well and cook for another 4–5 minutes, then add the potatoes, garam masala and amchur.
Check the seasoning, then turn down the heat and add the chopped coriander. Mix well, then set aside and let the mixture cool.
Stuff the cooled paneer mixture into the peppers, pressing it in firmly.
Mix all the marinade ingredients together in a small bowl. Lay the stuffed peppers on a plate or tray, spoon the marinade evenly over them and transfer to the fridge for at least 1–2 hours.
Heat the oven to 180C/160C F/Gas 4. Arrange the marinated peppers on a non-stick baking tray and cook in the oven for 10–15 minutes until charred on the outside. Serve with chutney.
This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.
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