A couple weekends ago, we enjoyed dinner at a local Indian joint and they had some very new dishes on the menu. We particularly liked a corn based dish of stuffed peppers and the very next day at lunch, I tried to recreate the dish with my own twists. I served it with vegetable biryani (recipe and more pictures to follow) and some gujrati dal. The sweetness of the gravy from sweet corn and onions perfectly complimented the heat from the peppers...overall, this recipe was a keeper and here I am jotting it down before I forget..
Ingredients
| Main | Spices/Tadka | Generic |
|---|---|---|
| 3 large Anaheim Peppers | 1 tbsp Panchpuran Masala | Oil |
| 1 large Potato | 1 tsp Dhania Powder | Salt |
| 2 cups Corn | 1 pinch Garam Masala | Butter |
| 1 medium Onion | 2 Green Chillies | |
| 2 tbsp Fresh Cream | 1 pinch Turmeric | |
| 1/2 cup Grated Paneer | 1 pinch Hing | |
| Fresh Dhania Leaves |
Method
Slit the Anaheim peppers lengthwise from one side.
Boil the potato and mash in a bowl.
Roast 1 cup of corn until golden and add to the mashed potato.
Add the grated paneer.
Dry roast the panchpuran masala for a couple of minutes on medium heat and grind it to a coarse powder.
Add the powdered panchpuran, some turmeric, a pinch of hing and salt to the mixture and blend with the back of a heavy spoon.
Stuff this mixture ino the peppers loosely. Stuffing them too tight will make the pepper break while cooking.
In a pan, heat 2-3 tbsp butter and set the stuffed mirchis to shallow fry.
Keep turning every couple of minutes to fry evenly until the skin turns golden brown and shrinks well.
Transfer the mirchis directly to the serving dish and do not drain the excess butter from it.
Roughly chop the onion and green chillies and roast them in the pan with the butter left over from frying the peppers.
Add the remaining 1 cup corn and continue cooking on medium heat until the onion turns translucent and corn becomes golden.
Puree this in the blender with 1/4 cup water. Do not make the gravy very runny or it won't adhere to the peppers.
Transfer the puree back to the pan and add a pinch of turmeric, garam masala and salt.
Add the fresh cream and bring to a boil for just a minute and turn the heat off.
Cut the slightly cooled cooled mirchis into 2-3 pieces.
Pour the gravy on top of the mirchis.
Garnish with some grated paneer and fresh dhania and serve hot with Rotis or Rice.
