Yogurt & spice crusted roast potatoes
A superhealthy side dish which goes especially well with Indian mains
Romano peppers stuffed with paneer & peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
- 2 tbsp vegetable oil
- ¼ tsp each mustard seedand turmeric
- 1 tsp each cumin seeds, paprika, ground coriander and ground cumin
- 225g paneercheese, cut into 2cm cubes
- 100g frozen peasdefrosted
- 1 tomatodiced
- 2 Romano peppers
Nutrition: per serving
- kcal563
- fat40g
- saturates19g
- carbs20g
- sugars14g
- fibre5g
- protein30g
- salt4.16g
Method
step 1
Heat the oil in a pan. Add the mustard seeds, turmeric and cumin seeds, and cook until the mustard seeds start to pop. Add the paprika, ground coriander, ground cumin and ½ tsp black pepper with the paneer, and stir-fry until a light golden colour, about 3-4 mins.
step 2
Add the peas and tomato with some salt. Cook for 5 mins more until the tomatoes have softened to a pulp-like texture, then remove from the heat.
step 3
Heat oven to 200C/180C fan/gas 6. Cut a slit in the peppers from top to bottom, but leaving 3-4cm intact at each end. Use a teaspoon to scoop out the seeds then stuff the peppers with the paneer mix. Transfer to a baking tray and roast for 10-12 mins until the peppers have blistered and browned lightly. Serve with the Yogurt & spice crusted roast potatoes (see 'Goes well with').
