Ingredients:
3 boiled Potatoes
1/4 cup Carrot, French Beans, Green Peas (Steamed) 2 Green Chillies (finely chopped)
Salt
Coriander Leaves (chopped)
1 Onion (chopped)
2 Garlic Cloves
1 pc Ginger
1 tbsp Cashew Nuts
1/2 tsp Garam Masala
1/2 tsp Red Chilli Powder
1/4 tsp Coriander Cumin seed powder
1/4 tsp Cumin Seed Powder
1 & 1/2 tbsp Ghee
2 pc Cinnamon, Clove and Cardamom
3 Tomatoes (boiled and pureed)
1/2 tsp Sugar
1 & 1/2 tbsp Cream
1/2 tsp Kasuri Methi (Optional)
Method:
- Peel the semi cooked boiled potatoes and cut a thick slice
- Scoop out the potatoes and to the scooped out mashed potatoes add the vegetables, green chillies, salt and mix well.
- Stuff the potato with the vegetable stuffing and join the ends with a toothpick.
- Deep fry the potatoes for about 2 mins and get them out on a kitchen towel
- Grind onion, garlic cloves, ginger, cashew nuts, garam masala, red chilli powder, coriander cumin seed powder, cumin seed powder and make a smooth paste
- Heat ghee and put cinnamon,clove, cardamom
- Add the onion paste and saute it for atleast 5 mins
- Add the tomato puree and cook it for atleast 6 - 7 mins
- Add cream and stir occasionally
- Keep adding water as per your need and add some coriander leaves, salt, water
- Crush some kasuri meethi and add it to the curry
- Add the left over stuffing to the potatoes and mix them well
- Remove the toothpick and put them in a serving bowl - Pour in the gravy from top and the dish is ready to be served.