Shimla Mirch Stuffed with Spiced Potato

Spiced Potato Stuffed Peppers

Spiced Potato Stuffed Peppers

  • 4 whole peppers, 2 red and 2 green
  • 4 medium sized potatoes, boilied and grated
  • 1 tsp rapeseed oil
  • 1 tsp of salt
  • 1 tsp cumin seeds
  • 1 green chilli, finely chopped
  • 1 tsp garam masala
  • 3cm fresh ginger, grated
  • 1 tbsp fenugreek leaves
  • 1 tbsp fresh coriander, finely chopped

Filling

  1. Cook the potatoes gently with the skin on (do not boil too vigorously) for 20-25 minutes. Once soft leave to cool and then peel. Cut into small cubes and place into a large bowl.
  2. In a small frying pan heat the oil and fry the cumin seeds. When sizzling and aromatic remove and add to the potatoes.
  3. Next add the salt, chilli, garam masala, fenugreek, ginger and fresh coriander to the potatoes and stir - check seasoning.
  4. Cut the top off the peppers, keeping the stalk intact.
  5. Remove the insides and discard.
  6. Divide the potato mixture into four and stuff each of the peppers. Replace the top of each of the peppers.
  7. Heat the oven to 180oC and place on a baking sheet.
  8. Drizzle with a little oil and cook for about 30 minutes.

Cooking the pepper

  1. Cut the top off the peppers, keeping the stalk intact.
  2. Remove the insides and discard.
  3. Divide the potato mixture into four and stuff each of the peppers. Replace the top of each of the peppers.
  4. Heat the oven to 180oC and place on a baking sheet.
  5. Drizzle with a little oil and cook for about 30 minutes.

Recipe courtesy of Hari Ghotra www.harighotra.co.uk

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