Ingredients

• 500g - spinach leaves
• 1 bunch - coriander leaves
• 1 bunch - mint leaves
• 2-3 - green chillies
• 1 tsp - cumin seeds
• 1/2 tsp - mango powder
• 10-12 raisins/kishmis
• 2-3 - tomatoes
• 1 tsp - coriander powder
• little Kasoori methi
• 200g - methi leaves
• 1 cup - curd
• 1 tsp - garam masala
• 5-6 - potatoes (cylindrical in shape and big in size)
• 1/2 tsp - turmeric powder
• Salt
• 1-2 tsp - desi ghee
• oil for frying

How to Make Stuffed potato in spinach gravy

• Grind coriander leaves, mint leaves, green chillies, cumin seeds, mango powder, kishmish and salt and make a smooth green paste.
• Heat oil in a pan and add turmeric powder, chopped tomatoes, coriander powder, methi leaves, garam masala, spinach leaves, salt. Cook for 1 min. Now add churned curd and cook well.
• Finally grind it into a smooth paste.
• Chop one end of potato and scoop out the inside.
• Fry this potato katori slightly in oil, then fill the green paste into it and rub the remaining over it.
• In a pan, keep these stuffed potatoes and pour the spinach gravy over it.
• Add 2 tbsp desi ghee and put lid over pan and cook it over dum (slow flame) for around 7-8 mins.
• Serve hot with nan or poori, placing potatoes first and then pouring the gravy over it.