Indian For Lunch.

It's a lovely rainy day here on the Outer Banks and I'm feeling the urge for some
Indian food today.

I saw this pretty picture of a Cilantro, Ginger, and Garlic Paste
and decided to make it.
Don't know exactly what to put it on put I'm sure I'll come up with something.

By the way, Mahanandi
is a very interesting site for authentic Indian cuisine.


I started out with cilantro, ginger, and garlic.

I gave it all a quick rough chop.
The recipe called for 1 cup cilantro, 1/2 cup ginger, and 1/4 cup garlic,
but I toned down the ginger and garlic.
Then I pulsed away in my Magic Bullet.

It's a pretty color, isn't it.
I had to add a bit of extra light olive oil to the mix to get
what seemed like the right consistency.

Next I got out my trusty Time-Life - Foods of the World - The Cooking of India and thumbed through until I found something that caught my fancy.

Simla Mirch
(or stuffed peppers)

First, I diced 2 potatoes and boiled them until tender.

The recipe called for "Italian-type green frying peppers, not bell peppers." I don't know what they are, but I had this pepper in my fridge.
Ginger root, garlic, fennel seeds, salt, cilantro, garam masala, and ground hot red pepper filled out the ingredients list.

Here, I'm sauteeing the ginger, garlic, fennel, and salt for about 2 minutes.

Next, I added my boiled, mashed potatoes into the pan.

The cilantro, garam masala, and red pepper went in. I fried it until most of the liquid in the pan evaporated .

Stuff the pepper with
the potato mixture.

Bake 20 minutes at 357, then turn the pepper over and bake another 20 minutes.

I know. I know. It looks like I did something dreadfully wrong.

But I've eaten at a true Indian restaurant and the food looks very unappetizing ... OK ... gross, but it tastes good.

I figured I'd done it right since it came out looking like crap but smelling wonderfully spicy.

This was quite tasty. Spicy. And HOT. The pepper was hot too.

I liked it.

I know what you're thinking:
"It looks like the pepper threw up all over the plate."
Just give it a chance.
Indian food just isn't one to "eat with your eyes first."
But, I digress.

What I meant to say was,
can't you just see all the flavors?


I meant to try some of the cilantro/ginger/garlic paste on this but I forgot.
As it was, there were plenty of flavors going on.

And I'd make it again.