cooming soon



Ingredients :

Potatoes – 1 kg

Mustard Oil for frying

For the Filling

Mint Leaves – 100 gms

Green Coriander – 250 gms

Green Chillies – 50 gms

Cumin Seeds – 1 tsp

Mango Powder – 5 tsp

Raisins – 1/2 cup

Salt to taste

Mustard Oil – 1/2 cup

Turmeric Powder – 2 1/2 tsp

Tomatoes – 200 gms, chopped

Spinach – 1 kg, washed

Fenugreek Leaves – 250 gms, washed

Red Chilli Powder – 10 tsp

Salt to taste

Coriander Powder – 5 tsp

Garam Masala – 5 tsp

Yoghurt – 1/2 cup

Ghee – 2 tbsp

Green Coriander – 2 tbsp, chopped

Ginger – 1/2 inch piece, julienned

Method :

1. Peel and scoop out the inside portion of the potatoes, leaving the outer skin intact.

2. Heat the mustard oil till smoking in a kadai.

3. Deep fry the potato shells till crisp and golden.

4. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels.

5. For the filling, blend all the ingredients together to a smooth paste.

6. Keep aside.

7. Heat the oil till smoking in the same kadai.

8. Add the turmeric powder, tomatoes, spinach and fenugreek leaves.

9. Saute for 15 minutes or till the mixture thickens.

10. Remove from heat and keep aside to cool.

11. When cool, blend this spinach mixture.

12. Fill the fried potato shells with the mint and coriander paste and put them on a frying pan.

13. Pour the spinach gravy over the stuffed potatoes.

14. Add the red chilli powder, salt, coriander powder, garam masala, yoghurt and ghee and cook the potatoes on dum for about 1 hour.

15. Garnish with green coriander and ginger.

16. Serve hot.


Source: awesomskitchen.com

Serves : 4

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal

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