Ingredients:
- Potatoes - 4 to 5 (medium sized)
- Onion - 1 chopped
- Tomato - 1 big chopped
- Kashmiri red chilly powder - 1 tblsp
- Turmeric powder - 1/2 tsp
- Roasted Cumin Powder - 1 tsp
- Fennel Powder - 1/4 tsp
- Dry Ginger Powder - 1/2 tsp
- Garam Masala Powder - 1 tsp
- Coriander leaves - few
- Oil for deep frying
For Stuffing:
- Potatoes Scooped from the centre(see the method below)
- Grated Paneer - 2 tblsp
- Chopped Cashews - 2 tblsp
- Raisins - 1 tblsp
- Green Chillies -2
- Chaat Masala - 1 tsp
- Salt - 1/4 tsp
Method:
Wash and peel the skin of the potatoes. Cut it into halves.
Make potato cups by scooping the centre part of the potatoes with the help of a peeler.
Similarly scoop all the Potatoes.
Wash the potato cups and deep fry them in hot oil.Keep aside.
Pressure cook the scooped centre parts from all the potatoes with little salt.(1 whistle)
Preparing Stuffing:
To the boiled potatoes add grated paneer,chopped cashews,raisins,green chillies and little salt (Note: You have already added sat while boiling potatoes,So be careful while adding salt.)
Place this stuffing in each fried potato cups.
Fry the stuffed potato cups once again until golden brown.Keep aside.
Preparing Gravy:
Heat oil in a pan and add cloves,cardamom and bay leaves and saute until nice aroma comes out.
Add the chopped onions and saute until golden brown.
Then add 1 tblsp ginger-garlic paste to it.
Once the raw smell of ginger-garlic goes off, add the chopped tomatoes.
Now the tomatoes have mashed well. Now add all the powders like cumin,fennel,turmeric,red chilly,dry ginger, garam masala powder and salt.
When the masala oozes out oil, add little water to it and cook for another 15 min.
Add 1 tblsp of yoghurt.
Finally add the coriander leaves.
Serving Stage:
In a serving bowl add the fried and stuffed potatoes. Pour the gravy over the potatoes. Garnish with coriander leaves.
