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servings
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Ingredients
Ingredients
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Rate this recipe!
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Instructions
Filling
- Cook potato in boiling water until tender (about 15 minutes). Drain, cut into smaller cubes.
- Blanch peppers in boiling water for about 5 minutes. Refresh in cold water. Cut around stem and remove seeds. Drain peppers upside-down.
- Heat ghee in frying pan and cook onion till translucent. Thoroughly mix in cumin, coriander, turmeric and chili.
- Add in potato and salt (to taste). Remove from heat and set aside to cool.
- Divide filling into six and fill each pepper.
Sauce
- Combine all sauce ingredients in a frying pan and slowly bring to a boil. Reduce heat, cover and simmer for 20 minutes.
- Season with salt to taste.
- Add stuffed peppers to the pan standing upright in a single layer. Cook for 5 more minutes or until sauce thickens. (If you would like a smoother sauce, Take out cinnamon stick and blend)
- Serve peppers with a little sauce spooned on top.
