Bharwan mirch – paneer-stuffed sweet peppers
Sweet little peppers are stuffed with a mixture of grated paneer, potatoes and spices, then marinated in yoghurt before being roasted in this simple yet incredibly delicious recipe from Rohit Ghai. Enjoy as a starter, side or a main – whatever you fancy!
This recipe is taken from Tarkari: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Kyle Books, £25). Photography by Maja Smend.
Rohit says: 'Bharwan mirch (stuffed pepper) dishes are very popular in northern India. These could be served as a starter or as a main course, with an onion and tomato-based gravy.'
Ingredients
Metric
Imperial
- 12 peppers, the small and sweet variety available in most supermarkets
- 100g of paneer
- 50ml of rapeseed oil
- 1 tsp cumin seeds
- 1 tbsp of root ginger, finely chopped
- 3 green chillies, deseeded and chopped
- 1/3 tsp ground turmeric
- 1 pinch of asafoetida
- 100g of potatoes, boiled and grated
- 1/2 tsp garam masala
- 1/2 tsp amchur powder
- 2 tbsp of chopped coriander
- salt
- chutney, such as mint or mango, to serve
Marinade
- 2 tbsp of Greek yoghurt
- 1/2 tbsp of ginger-garlic paste
- 1/2 green chilli, chopped
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp fenugreek leaves, dried (methi)
- 1 tsp lime juice
- 1 tbsp of rapeseed oil
- 1 sprig of fresh coriander, chopped
- 1/2 tsp garam masala
Method
Cut a slit along each pepper and remove the seeds. Set aside
- 12 peppers, the small and sweet variety available in most supermarkets
Grate the paneer into a bowl. Heat the oil in a pan 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. Add the potatoes, garam masala and amchur. Check the seasoning, then turn down the heat and add the chopped coriander. Mix well, then leave to cool
- 100g of paneer
- 50ml of rapeseed oil
- 1 tsp cumin seeds
- 1 tbsp of root ginger, finely chopped
- 3 green chillies, deseeded and chopped
- 1/3 tsp ground turmeric
- 1 pinch of asafoetida
- salt
- 100g of potatoes, boiled and grated
- 1/2 tsp garam masala
- 1/2 tsp amchur powder
- 2 tbsp of chopped coriander
Stuff the cooled paneer mixture into the peppers, pressing it in firmly. Set aside
Mix all the marinade ingredients together in a small bowl, then spoon this over the stuffed peppers. Leave to chill in the fridge for 1-2 hours
- 2 tbsp of Greek yoghurt
- 1/2 tbsp of ginger-garlic paste
- 1/2 green chilli, chopped
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp fenugreek leaves, dried (methi)
- 1 tsp lime juice
- 1 tbsp of rapeseed oil
- 1 sprig of fresh coriander, chopped
- 1/2 tsp garam masala
Preheat an oven to 180°C/gas mark 4. Arrange the marinated peppers on a non-stick baking tray and cook in the oven for 10-15 minutes, until the peppers are charred on the outside. Serve with chutney
- chutney, such as mint or mango, to serve
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