• 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


  1. Peel potatoes, and cut into large chunks. Save the peels and roast them as chips with some oil and salt.
  2. Bring to boil in a pressure cooker, reduce heat to low after initial pressure, and cook for 10 minutes.
  3. While potatoes are boiling, cut the tops of the peppers, and scoop out the insides.
  4. Drain and mash the potatoes.
  5. Fry 1 small onion until lightening (does’t need to be too dark).
  6. Add red chili powder.
  7. Add potatoes.
  8. Add salt, coriander powder, and amchoor.
  9. Fry for 5 minutes.
  10. Add garam masala.
  11. Stuff peppers with the potato mixtures.
  12. Heat oil, and cook covered on medium low heat, turning to cook all sides. It’s done when the peppers are dark caramel.