Preparation time: 15
Cooking time: 20
Serves: 4
Ingredients
For Stuffing
Aloo (Potatoes) : 12 medium sized
Paneer (Cottage cheese) : 50 gms
Hari Mirch (Green Chillis) : 2
Dhania patta (Coriander Leaves) : 2 tbsps (finely chopped)
Kismis(Raisins) : 2 tbsps
Kaju (Cashewnuts): 2 tbsps (chopped)
Salt to taste
For gravy
Hing (Asafoetida) : a pinch
Saung (Fennel seeds): 1.5 small tbsps, roasted
Zeera (Cumin seeds): 1.5 small tbsps
Haldi (Turmeric Powder): 1 small tbsps
Garam mashala : 1 small tbsp
Lal mirch (red chilli powder): 1 tbsps
Adrak (Ginger) : 1 inch (grated)
Tamatar (Tomato) : 3-4 (Puree)
Imli pani ( Tamarind pulp) : 2 small tbsps
Fresh Cream : 3-4 tbsps
Oil : 3- 4 tbsps
Ingrediants
Method
1. Peel the potatos and cut the upper half (1/5 or 1/6). Scoop out the middle of bigger part of potatos.
2. Mix the stuffing ingrediants (except potatos) in a bowl. Stuff the bigger part of potatos with this mix. Pack it with smaller part of potatos and with the help of toothpick
3.Heat oil in a deep frying pan and deep fry stuffed potatos.
4. In the heated oil add Asafoetida, fennel seeds, cumin seeds and ginger. Saute it for 1-2 mins. Then add tomato puree, red chilli powder, turmeric powder and garam mashala and fry it for 4-5 mins
5. Add Tamarind pulp and salt to taste.
6. Add stuffed potatos in the gravy and cook for 4-5 mins. Add fresh cream and stir it. cooked it for another 1-2 mins.
Server hot with plain rice or zeera rice.
Scoop out the middle of potatos
Stuffed potatos
Deep frying
Almost ready
Served with zeera rice and cucumber raita
Thursday, March 25, 2010
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