Ingredients
- 2 green peppers, American ones are usually too sweet, I like to use poblanos
- 2 potatoes
- 1 medium onion diced
- 1 tsp red chili powder
- 2 tsp salt
- 2 tsp ground coriander seeds
- 2 tsp amchoor
Procedure
- Peel potatoes, and cut into large chunks. Save the peels and roast them as chips with some oil and salt.
- Bring to boil in a pressure cooker, reduce heat to low after initial pressure, and cook for 10 minutes.
- While potatoes are boiling, cut the tops of the peppers, and scoop out the insides.
- Drain and mash the potatoes.
- Fry 1 small onion until lightening (does’t need to be too dark).
- Add red chili powder.
- Add potatoes.
- Add salt, coriander powder, and amchoor.
- Fry for 5 minutes.
- Add garam masala.
- Stuff peppers with the potato mixtures.
- Heat oil, and cook covered on medium low heat, turning to cook all sides. It’s done when the peppers are dark caramel.