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.