Chillies Filled with Potato Masala
Indulge in the irresistible flavors of "Chillies Filled with Potato Masala," a vibrant and spicy vegetarian dish that’s perfect as a snack or side. This recipe transforms large green chillies into a delightful vessel for soft, spiced potato masala, featuring aromatic ingredients like cumin, turmeric, ginger garlic paste, and garam masala. The chillies are carefully slit, deseeded, and stuffed with the flavorful mashed potato mixture before being pan-cooked to tender perfection with a slight char for added depth. Finished with fresh coriander, this dish is a harmony of bold spices and earthy potatoes, offering a mouthwatering balance of heat and savory goodness. Easy to prepare yet packed with flavor, these stuffed chillies are an ideal option for spicy food enthusiasts looking to elevate their meal. Perfectly paired with rice, flatbread, or enjoyed on their own, they’ll quickly become a favorite addition to any table!
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Recipe Information
Ingredients
- 8 pieces Large green chillies
- 4 medium Potatoes
- 1 medium Onion
- 1 tablespoon Ginger garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh coriander leaves
- 3 tablespoons Oil
- to taste Salt
Instructions
Wash and dry the green chillies. Slit them lengthwise on one side, taking care not to break them, and remove the seeds to create space for stuffing.
Peel and boil the potatoes until soft. Mash them in a large bowl and set aside.
Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter.
Finely chop the onion and add it to the pan. Sauté until golden brown.
Add the ginger garlic paste and sauté for 1-2 minutes until fragrant.
Reduce the heat and add turmeric powder, coriander powder, red chili powder, garam masala, and salt. Mix well and cook for 1 minute.
Add the mashed potatoes to the pan and mix until the masala is evenly incorporated. Cook for 3 minutes and turn off the heat.
Chop the fresh coriander leaves and mix them into the potato masala. Allow the mixture to cool slightly.
Stuff each green chilli with the prepared potato masala, pressing gently to fill them uniformly.
Heat the remaining 2 tablespoons of oil in a pan over low to medium heat. Place the stuffed chillies in the pan and cover with a lid.
Cook for 8-10 minutes, flipping the chillies occasionally to ensure they are evenly cooked and slightly charred.
Remove from the heat and transfer to a serving plate. Garnish with additional coriander leaves, if desired, and serve hot as a snack or side.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 233.9 g | 85% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 36.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6130 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
