Tandoori Paneer and Capsicum Stuffed Kūmara

 


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Tandoori Paneer and Capsicum Stuffed Kūmara


Ingredients

Component

Items

The Base

2 large orange or red kūmara (scrubbed)

The Protein

200g Paneer, cut into small 1cm cubes

The Veg

1 large green or red capsicum, diced finely

The Marinade

3 tbsp Greek yogurt, 1 tbsp Tandoori paste, 1 tsp ginger-garlic paste

Garnish

Fresh coriander, a squeeze of lime, and optional red onion


Instructions

1. Roast the Kūmara

  • Preheat your oven to 200°C.
  • Prick the kūmara with a fork, rub with a little oil and salt, and bake for 45–55 minutes until tender in the middle.

2. Prepare the Filling

  • In a bowl, mix the yogurt, tandoori paste, and ginger-garlic paste.
  • Toss the paneer cubes and diced capsicum in the marinade. Let it sit for at least 15 minutes if you have time.

3. Sauté the Mix

  • Heat a splash of oil in a pan over medium-high heat.
  • Add the paneer and capsicum mixture. Fry for 5–7 minutes until the paneer edges are golden and the marinade has thickened and clung to the cubes.

4. Assemble and Finish

  • Slice the roasted kūmara down the centre (don't cut all the way through) and fluff the insides slightly with a fork.
  • Heaps the tandoori paneer and capsicum mix into the centre.
  • Return to the oven for 5 minutes to meld the flavours.


Pro Tips for Success

  • The "Char" Factor: If you want that authentic tandoori taste, use a kitchen blowtorch on the paneer for a second, or turn your oven to "Grill/Broil" for the final 2 minutes.
  • Don't Overcrowd: When sautéing the paneer, give it space so it browns rather than steams.
  • Cooling Element: Serve with a side of mint raita (yogurt with chopped mint and cucumber) to balance the spice.





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