Stuffed Potatoes

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Popular North Indian recipe of Stuffed Potatoes with a very simple and delicious Filling.

Ingredients:

8 Large Potatoes, scooped

4 Large Onions

6-8 Big Cloves of Garlic

1″ Ginger peeled, finely chopped

5 Green Chillies Chopped

2 tsp Cumin seeds

2 tsp Turmeric

4 tsp Red Chilli Powder

1 tbsp Coriander Powder

8-10 tbsp Oil

2 tbsp Chopped Cashew

2 tbsp Raisins

5 cloves

4 Small Green Cardamoms

2 sticks cinnamon

Salt to taste

4tbsp Fresh Coriander/Cilantro chopped

Method:

·        Boil hollowed potatoes in salted water.

For Filling

·        In another container, boil scooped out potatoes in salted water.

·        Heat a pan and add 2 cloves, 1 stick of cinnamon and 1 cardamom and dry roast them, till you can smell them.

·        Add 1 tbsp oil and add 1/2 tsp cumin Seeds. When they start to sizzle, add the onion and ginger to it.

·        Fry them till the onions are glazed and just starts to brown. Add the nuts and the green chillies.

·        Stir it for some time and now add the scooped out potatoes to it.

·        Add 1/2 tsp turmeric, 1/2 tsp chilli powder, salt and the raisins.

·        Stir everything together for a few minutes and cover it and cook at low heat till the potatoes are almost done. Keep aside.

·        Chop the rest of the onions, and peel the garlic cloves. Grind them smooth in the blender.

·        Heat another pan, dry roast the rest of the cloves, cinnamon and cardamom.

·        Now add the rest of the oil and add the Cumin seeds.

·        Once they start to sizzle, add the onion - garlic mixture in the oil

·        Cook for about 10 minutes at medium heat.

·        Add rest of the dry masalas to the onion and garlic mix. Cook for 5 minutes.

·        While this is getting done, fill the potato halves with the filling and set aside.

·        After gravy masala is almost done, lower the heat and place the potato halves in the pan over the masala.

·        If there is any left over filling add them to this at this time. Take half cup of water and pour it over this and cook it covered at low heat till the potatoes are tender but not breaking. Stir it gently in between.

·        When done, garnish with the rest of the chopped coriander. Serve with hot Naan or Roti.