Preparation time: 15
Cooking time: 20
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
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
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
Served with zeera rice and cucumber raita