Stuffed Potatoes 45- 50 Min 4
Description:
Baked Potato Shells With Assorted Filling
Preparation:
1) Boil the Tomatoes along with Ginger, Garlic and Red Chili Powder, grind into puree.
2) Grate Khoya.
3) Finely cut Potatoes into halves.
4) Sprinkle Salt & deep fry let it cool.
5) Scoop out the middle of each Potato and mash for filling.
6) Roughly grind together Corn, Green Chili, Fennel seeds, Mint & Cilantro.
7) Mix the scooped Potatoes, grinded Corn mixture and Salt.
Cooking:
1) Heat Butter in a pan.
2) Add grated Khoya and stir fry for 2-3 Mins.
3) Add Tomato Puree saute till Oil come out.
4) Add Garam Masala Powder, Salt, Sugar, Kasoori Methi & Vindaloo Paste.
5) Add Water & let cook on a low flame for 5-8 Mins.
6) Add cream and mix well.
7) Stuffed the Potatoes with the Corn filling place it on a greased baking tray and cook in oven at 180 for 10 min.
8) Place the stuffed potatoes on a serving plate and pour the gravy over it.
Serve For: 4 Person
Total cooking time: 45- 50 Min
Garnishing:
Serve Hot With Deep Garlic Naan
Ingredients Quantity Add to Cart
Potatoes 4 Piece
Cream 3 Tablespoon
Mint Leaves 3 Leaves
Butter 3 Tablespoon
Vindaloo Paste 2 Teaspoon
Red Chilli Powder 2 Teaspoon
Dry Fenugreek Leaves ( Kasoori Methi ) 2 Teaspoon
Tomatoes 16.76 Oz
Khoya 1.41 Oz
Sugar 1 Teaspoon
Fennel Seeds 1 Teaspoon
Garam Masala Powder 1 Teaspoon
Sweet Corn Kernels 0.88 Oz
Water 0.75 Cup
Garlic 0.35 Oz
Ginger 0.18 Oz
Chopped Cilantro 0.18 Oz
Salt As Required to Taste
Oil for deep frying As Per Required
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