Cheese Chilli Masala
This recipe is a delight for lovers of spicy food – it’s enjoyable to cook, present, and, most importantly, taste. However, it’s not for the faint-hearted. I’ve used the Anaheim Chilli, locally known as the Bhavnagri Chilli in India because it has a moderate heat level and is suitable for most palates. This recipe turns the Chilli into a delightful dish in no time, and as usual, it’s easy to cook. The recipe is ready in just 30 minutes.
Prep time – 15 mins
Cook time – 15 mins
Total time – 30 mins
Serves – 3 to 4 persons
Ingredients :
Bhavnagri Chilli – 50 gms
Onions – 4 pcs ( medium to big size )
Peanuts – 20 gm ( grounded coarse )
Green Chillies – 3 pcs
Ginger Garlic paste – 1 tbsp
Cheese – 20 gms ( grated )
Garam Masala – a pinch
Coriander powder – a pinch
Red Chilli powder – 2 tbsp
Turmeric powder – ½ teaspoon
Black Pepper powder – ½ teaspoon
Cloves – 3 pcs
Lemon juice – ½ tbsp
Oil – 30 ml
Method :
1 ) Clean the chillies and slit them from top till middle. Scoop out the seeds a bit.
2 ) In a bowl, mix the grated cheese, garam masala, coriander powder and one teaspoon oil.
Mix the ingredients well and stuff the chillies with the mix and set aside.
3 ) Grind the onions and green chillies along with cloves to a coarse paste.
4 ) Heat Oil in a pan and fry the chillies for about 2 mins turning sides. Remove and set aside.
5 ) Now add the grind paste along with ginger garlic paste and saute till golden brown.
6 ) Add the peanuts, remaining spices and roast further for a couple of minutes till you get a nice
oily coat to the masala.
7 ) Add the fried chillies, some salt, lime juice and little water. Cover with lid and let it cook for 10
to 12 mins on slow flame. The chillies should turn pale green in colour. Check whether the water
is drained and the gravy thick. Remove from flame, garnish with grated cheese and serve with
Roti / Naan.
