Stuffed Jalfrezi Peppers
These colourful peppers filled with mushrooms, asparagus and paneer are given a spicy addition with Jalfrezi sauce.
4 mixed peppers
50g (2oz) mushrooms, cleaned and quartered
50g (2oz) asparagus tips, roughly chopped
100g (3½oz) paneer, cut into cubes
⅔ jar Patak’s Jalfrezi Cooking Sauce
Patak’s Naan bread to serve (optional)
Preparation time: 10 minutes
Cooking time: 25 – 30 minutes
1. Preheat the oven to 180ºC / 350ºF/ Gas Mark 4. Use a sharp knife to remove a slice from the top of each pepper, reserve these for lids. Remove the seeds and discard. Stand the peppers upright in a baking dish.
2. Mix together the mushrooms, paneer, asparagus with the Patak’s Jalfrezi Cooking Sauce. Divide the vegetable mixture between the peppers, along with any sauce. Place the tops of the peppers back on then stand them in a small baking dish (it’s best if they fit tightly then they won’t topple over during cooking). Bake the peppers for 25 – 30 minutes or until tender. Serve with warm Patak’s Naan Bread (optional).
Note: Paneer is India’s favourite cheese and can be found in the chiller cabinet of most supermarkets. If you prefer you can use halloumi instead of paneer.