Indian Stuffed potatoes in spinach sauce recipe
ingredients
1 kg (2.2 lb) Potatoes
Mustard (sarson) oil for frying For the filling:
100 g (3 1/4 oz) Mint (pudina) leaves
250 g (9 oz) Green coriander (hara dhaniya)
50 g (1 3/4 oz) Green chillies
1 tsp (2 g) Cumin (jeera) seeds
5 tsp (10 g) Mango powder (amchur)
1/4 cup (50 g) 1 3/4 oz Raisins (kishmisti)
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Mustard oil
2 1/2 tsp (5 g) Turmeric (haldi) powder
200 g (7 oz) Tomatoes, finely chopped
1 kg (2.2 lb) Spinach (palak), washed
250 g (9 oz) Fenugreek (methi) leaves, washed
10 tsp (20 g) Red chilli powder
Salt to taste
5 tsp (7 1/2 g) Coriander (dhaniya) powder
5 tsp (10 g) Garam masala
1/2 cup (100 g) 3 1/2 oz Yoghurt
2 tbsp (30 g) 1 oz Ghee
2 tbsp (8 g) Green coriander, chopped
1 Ginger (adrak), 1/2 inch piece, julienned
Mustard (sarson) oil for frying For the filling:
100 g (3 1/4 oz) Mint (pudina) leaves
250 g (9 oz) Green coriander (hara dhaniya)
50 g (1 3/4 oz) Green chillies
1 tsp (2 g) Cumin (jeera) seeds
5 tsp (10 g) Mango powder (amchur)
1/4 cup (50 g) 1 3/4 oz Raisins (kishmisti)
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Mustard oil
2 1/2 tsp (5 g) Turmeric (haldi) powder
200 g (7 oz) Tomatoes, finely chopped
1 kg (2.2 lb) Spinach (palak), washed
250 g (9 oz) Fenugreek (methi) leaves, washed
10 tsp (20 g) Red chilli powder
Salt to taste
5 tsp (7 1/2 g) Coriander (dhaniya) powder
5 tsp (10 g) Garam masala
1/2 cup (100 g) 3 1/2 oz Yoghurt
2 tbsp (30 g) 1 oz Ghee
2 tbsp (8 g) Green coriander, chopped
1 Ginger (adrak), 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 wok (kadhai); deep-fry the potato shells till crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels.
3. For the filling, blend all the ingredients together to a smooth paste. Keep aside.
4. Heat the oil till smoking in the same wok; add turmeric powder, tomatoes, spinach, and fenugreek leaves. Saute for 15 minutes or till the mixture thickens.
5. Remove from heat and keep aside to cool. When cool, blend this spinach mixture.
6. Fill the fried potato shells with the mint and coriander paste and put them on a frying pan.
7. Pour the spinach gravy over the stuffed potatoes. Add 2 tbsp ghee and cook the potatoes on dum for about 1 hour.
8. Serve hot garnished with green coriander and ginger.
Note: Mustard oil should be heated to smoking point and then cooled before adding the other ingredients.
2. Heat the mustard oil till smoking in a wok (kadhai); deep-fry the potato shells till crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels.
3. For the filling, blend all the ingredients together to a smooth paste. Keep aside.
4. Heat the oil till smoking in the same wok; add turmeric powder, tomatoes, spinach, and fenugreek leaves. Saute for 15 minutes or till the mixture thickens.
5. Remove from heat and keep aside to cool. When cool, blend this spinach mixture.
6. Fill the fried potato shells with the mint and coriander paste and put them on a frying pan.
7. Pour the spinach gravy over the stuffed potatoes. Add 2 tbsp ghee and cook the potatoes on dum for about 1 hour.
8. Serve hot garnished with green coriander and ginger.
Note: Mustard oil should be heated to smoking point and then cooled before adding the other ingredients.
serving amount
serves: 10
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