Punjabi Stuffed potatoes Recipes

How to Prepare / Make / Cook - Stuffed potatoes ?

4 medium-sized potatoes. 100 grams khoya. 15 grams each of blanched almonds, pistachios, cashewnuts and raisins. ½ tsp. Each of ground cumin seeds and turmeric powder. ½ tsp. Garam masala and ground shahhjeera. 2 inch piece ginger. 3 big tomatoes. 2 tblsps. Beaten curds. 2 tblsps. Milk, handful of sliced coriander leaves. Salt and chilli powder to taste. 1 medium onion.

Roast khoya on a girdle to a pink colour. Mix in the nuts, raisins, garam masala, salt and chilli powder and set aside. Bake or boil the potatoes until almost done Peel and cut into halves lengthwise. Scoop out some of the insides carefully with the help of a sharp knife and fill one-half of each potato shell with khoya filling. Then tie the two halves together with a piece of thread and set aside. Grind onion and ginger to a paste. Heat 2 tblsps. Ghee and fry the ground paste to a golden colour. Put in the remaining spices and fry briefly. Add the curds. Tomatoes, and salt and cook till the ghee separates. Add the potatoes and fry carefully for 5 minutes. Sprinkle 1 cup water on top. Cover tightly and cook till the potatoes are done. Mix in hot milk and remove from fire. Sprinkle coriander leaves on top and serve hot.

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