SERVES 4 | 1 HOUR 35 MINUTES
1 lb potatoes
2 sweet potatoes (8 oz each)
1 red onion
4 cloves of garlic
1 fresh red chili
1 large knob of unsalted butter
1 teaspoon cumin seeds
¼ teaspoon ground cloves
2 teaspoons tomato paste
½ a bunch of fresh cilantro (½ oz)
2 red peppers
2 yellow peppers
red wine vinegar
2 oz paneer or feta cheese
¾ oz shelled unsalted pistachios
Scrub the potatoes and sweet potatoes and chop into ¾-inch chunks, then place in a large roasting pan over a medium heat on the stove. Cover with boiling salted water and cook for 15 minutes, or until tender, stirring occasionally, then drain.
Meanwhile, preheat the oven to 350°F. Peel and roughly chop the onion and garlic, and finely slice the chili. Place the pan back on the stove over a medium heat with the butter, add the onion, garlic, chili, cumin seeds, cloves, tomato paste and a good pinch of sea salt and black pepper, then cook for 3 minutes, stirring regularly. Finely chop most of the cilantro and add to the pan with the potatoes, then mix and mash everything together.
Carefully halve the peppers lengthways and seed, then rub the insides with a little vinegar and salt. Divide the filling between the peppers, then place back in the pan and roast for 1 hour, or until soft, sweet and beautifully gnarly, grating over the cheese for the last 5 minutes. Bash the pistachios in a pestle and mortar until fine. Serve half a red and yellow pepper on each plate, sprinkle with the pistachios and pick over the remaining cilantro leaves.
I love this served as it is, but it’s also delicious as part of a bigger curry feast.
I like to assemble this the day before and roast it when I need it. You can absolutely use this filling to stuff other veg, such as zucchini and eggplants.
