1. Peel, wash and trim the potatoes into cylindrical (barrel) shapes. 2. Heat oil in a wok. 3. Deep fry the potatoes over medium heat till three-fourth cooked and golden in colour. 4. Remove from heat. 5. Cool. 6. Scoop out the centre till the bottom, leaving 1/4 inch from the sides. 7. For the filling, grate the paneer in a plate. 8. Transfer to a bowl. 9. Add the chopped green chillies, finely chopped ginger, chopped cashews and sultanas. 10. Add salt to taste. 11. Mix well. 12. Stuff this mixture into scooped out potatoes. 13. For the chutney, clean and wash the corriander and mint leaves. 14. Peel and roughly chop the mangoes. 15. Puree in a blender to prepare a fine paste. 16. Keep aside. 17. For the gravy, boil the roughly diced onions in half a cup of water till soft. 18. Then, puree the onions in a blender to obtain a smooth paste. 19. Heat ghee in a skillet. 20. Add the boiled onion paste. 21. Stir-fry for a minute over medium flame. 22. Add the ginger-garlic paste and stir-fry until the ghee leaves the masala. 23. Add cumin seeds, the chutney paste (prepared above) and red chilli powder. 24. Stir for a minute. 25. Add yoghurt and 400 ml water. 26. Bring to a boil. 27. Lower flame and cook till the ghee leaves the masala. 28. Add the stuffed potatoes. 29. Simmer until cooked. 30. Add cashewnut paste and garam masala powder. 31. Cook for another 5 minutes on high flame. 32. Check the seasoning, adjust if necessary as per your taste and serve immediately with hot rotis (Indian flatbreads). ---------------------------------------------------------------------------
Nutrition
Ingredients
