Stuffed Potatoes with Curry Sauce

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Soya Seekh Kebab, Best Hariyali Paneer, Easy Dhaba Style Gobi Manchurian

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Ingredients

  • medium size Potatoes - ½ kg
  • mashed Paneer - ¼ cup
  • plain khova - ¼ cup
  • chopped Raisins - 1 tbsp, generous
  • bread slices 2
  • oil to deep fry
  • pepper to taste
  • salt to taste
  • For Sauce:
  • fresh curds - 1 cup, beaten till smooth
  • Cashew nuts - ¼ cup
  • Poppy Seeds - ¼ cup
  • Ghee - 2 tbsp
  • cloves, cinnamon, Cardamom 2 each
  • Mace 2 blades
  • fennel (saunf) - 1 tsp
  • Kalonji - 1/2 tsp
  • kasoori Methi - 1 tsp
  • Ginger Garlic paste - 1 tbsp
  • kashmiri chilli powder - 1 tsp
  • white pepper powder - ½ tsp
  • coriander powder - ½ tsp
  • cumin powder - ½ tsp
  • salt to taste

How to Make Stuffed Potatoes with Curry Sauce

  • Boil potatoes till soft but not overcooked. Cool and peel.
  • Cut the potatoes into halves and carefully scoop out the center to shape them like cups.
  • Combine the filling ingredients with ½ the scooped out potato and stuff the cups with it.
  • Soak bread slices in water for 1 minute.
  • Drain, squeeze and mash.
  • Mix it with 2-3 tbsp of scooped out mashed potato.
  • Add salt and pepper to taste.
  • Seal the cups with bread potato mixture and deep fry in hot oil till golden brown.
  • For sauce:
  • Grind cashewnuts with poppy seeds to a smooth paste.
  • Heat ghee in a non stick fry pan, add all the ingredients from cloves to kalonji.
  • Fry for few seconds.
  • Add kasoori methi and ginger garlic paste. Fry till fragrant.
  • Mix all the powders with little water to a paste and add. Fry for ½ minute.
  • Add cashew and poppy seed paste, salt and ½ cup of water.
  • Simmer for 2 minutes.
  • Remove from fire and stir in the curds.
  • Arrange the potatoes in a shallow serving dish and pour the sauce over it. Serve hot with rotis or naan.