Tofu & Potato Stuffed Bell Peppers in a Spicy Indian Sauce

May 25, 2023May 25, 20230 2
Tofu & Potato Stuffed Bell Peppers in a Spicy Indian Sauce
in Vegan

Prep

20 min

Cook

45 min

Ready In

1 hr 5 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 kg bell pepper
100 g panir ( tofu )
100 g potatoes
100 g fresh green peas
2 onions , cut into small pieces
2 -3 green chilies
2 teaspoons ginger-garlic paste
1/2 teaspoon red chili powder
1/2 teaspoon garam masala powder ( fresh powder with a combo of cinnamon , cloves , aniseed and pepper )
2 onions , thinly sliced and fried till golden brown
2 tomatoes
1 teaspoon ginger paste
2 teaspoons garlic paste
3 cardamoms
3 teaspoons kashmiri chili powder
1/2 teaspoon cumin powder
1/4 cup cashew nuts
2 teaspoons tomato sauce
garam masala ( cinnamon and cloves ) ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
254
Sugar
7g
Fat
13g
Tofu & Potato Stuffed Bell Peppers in a Spicy Indian Sauce is a delicious vegan recipe that is perfect for a filling meal. The dish is also great for those who love Indian cuisine, as it embodies a lot of the traditional flavors and spices found in Indian cooking. The combination of tofu, potatoes, and fresh green peas stuffed into bell peppers creates a delicious and healthy meal. The sauce, which is flavored with kashmiri chili powder, creates a spicy kick that pairs perfectly with the tofu and potato mixture. It's a great dish for vegans and non-vegans alike!

Instructions

1.Cut the tops off of the bell peppers and discard the seeds and stems.
2.Boil the potatoes until they are soft enough to mash, then mash them in a bowl.
3.In a pan, sauté the onions and green chilies until they are translucent.
4.Add the ginger-garlic paste, red chili powder, and garam masala powder to the pan and sauté for another minute.
5.Add the green peas, and fry for 2-3 minutes until they are soft.
6.In the same pan, add grated panir and mashed potatoes and mix well.
7.Fill the bell peppers with the tofu and potato mixture.
8.In another pan, sauté sliced onions until they are golden brown and add the ginger paste, garlic paste, and cardamoms. Fry for 2 minutes.
9.Add the sliced tomatoes, fried onions, cashew nuts, tomato sauce, kashmiri chili powder, cumin powder, and a little water to the pan. Mix well.
10.Arrange the stuffed bell pepper on top of the sauce mixture.
11.Cover the pan and steam the peppers for 10 to 15 minutes on medium heat until the peppers are soft and the sauce is cooked.

PROS

This dish is vegan friendly, and full of healthy vegetables.

It is a great way to incorporate tofu into your diet for a protein boost.

The spicy Indian sauce adds a nice kick of flavor.

CONS

Tofu can have a soft texture that some people may not enjoy.

It can also be difficult to get the peppers to stay upright while steaming.

Cooking the dish takes some patience.

HEALTH & BENEFITS

This dish is high in vitamins C and A, as well as fiber.
Potatoes are an excellent source of potassium, while tofu is a great source of protein.
The spices in the sauce mixture have been linked to reducing inflammation and aiding in digestion.

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