Indian Vegetables Recipes - Tandoori Baked Cauliflower and Stuffed Bell Peppers Recipe

Ingredients

• 5-6 small bell peppers

• 1 medium cauliflower (about 1 lb/500 g)

• 1 teaspoon malt vinegar

• 1 teaspoon salt

• 1 teaspoon ground turmeric

• 1/4 teaspoon ground mace

• 1/4 teaspoon Chaat Masala (refer recipe)

Spicy Paneer Filling

• 1 teaspoon Garam Masala (refer recipe)

• 1 teaspoon Chaat Masala (refer recipe)

• 1 quantity of Homemade Paneer (refer recipe)

Marinade

• 1 1/2 cups (375 g) hung yogurt (refer recipe)

• 2 teaspoons crushed garlic

• 1 1/2 teaspoons grated ginger

• 1 1/2 tablespoons chili paste or minced fresh chilies

• 1/2 teaspoon Garam Masala (refer recipe)

• 1 1/2 tablespoons oil

• 2 teaspoons malt vinegar

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Method:

1. Cut the tops off the bell peppers, reserve the tops and scrape out the seeds from the inside of the bell peppers. Make the Spicy Paneer Filling by combining the ingredients together, then fill the bell peppers with the Spicy Paneer Filling. Set aside.

2. To prepare the Marinade, combine all the ingredients, then set aside.

3. Divide the cauliflower into florets, cut off the tougher part of the stem, and prick the thick tender stems with a fork to allow the seasonings to penetrate. Bring a pot of water to a boil and add the cauliflower, vinegar, salt and turmeric. Boil the cauliflower for 5 to 10 minutes until the cauliflower is just tender, then drain and allow to cool.

4. Coat the cauliflower and stuffed bell peppers with the Marinade, mix well and leave to marinate for 1 1/2 hours or overnight.

5. Place the cauliflower and stuffed bell peppers under a very hot grill or broiler for 5 to 6 minutes until tender and golden brown. Sprinkle with mace and Chaat Masala before serving hot. If desired, return the reserved tops of the bell peppers to the body of the bell peppers before serving.