Fusion Recipe: Tandoori Paneer and Capsicum Stuffed Kūmara

 

Tandoori Paneer and Capsicum Stuffed Kūmara

This dish is a vibrant fusion of Indian zest and New Zealand comfort. By stuffing the naturally sweet, earthy kūmara (sweet potato) with succulent paneer and crisp capsicum tossed in tandoori spices, you create a meal that is both hearty and high in protein.

The smoky, charred notes of the tandoori marinade cut through the creamy richness of the paneer, while the roasted kūmara skin provides a satisfying texture. It’s a brilliant vegetarian main or a standout side dish that brings a touch of the charcoal oven to your home kitchen.


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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