Stuffed Potato Curry

Ingredients

• • Sized potato (medium) - ½ kg
• • Peas - ¼ cup
• • Tomato - ½ kg
• • Ginger-garlic paste - 1 teaspoon
• • Coriander leaves - 1 bunch
• • Onions - 3
• • Chilly powder - 2 teaspoons
• • Salt - as required
• • Sugar - as required
• • Dhania powder - 2 teaspoons
• • Jeera powder - ½ teaspoon
• • Garam masala powder - 1 teaspoon
• • Maida flour - 2 tablespoons
• • Cream (fresh) - ¼ cup
• • Cashew nuts - 10
• • Jeera - ½ teaspoon
• • Butter - 2 tablespoons
• • Oil (for deep frying potatoes) - as required
• • Cashew nuts - 1 tablespoon
• • Raisins - 1 tablespoon

Method

• 1. Select even sized potatoes, boil, peel and keep aside.
• 2. Cut onions finely.
• 3. Blanch full tomatoes in hot water, peel the skin and make into thick puree.
• 4. Strain to get even pulp.
• 5. Shell the peas, boil and keep aside.
• 6. Cut the boiled potatoes, diagonally into two.
• 7. Scoop out inside portion carefully.
• 8. Mash the scooped portion coarsely.
• 9. Heat 2 teaspoons of butter, fry a tablespoon of cut onion, add boiled peas scooped potatoes, salt, ½ Teaspoon of chilly powder, little garam masala powder and mix well.
• 10. Stuff this mixture carefully in potato shells, seal with maida paste (make maida into thick paste with little water). (Stick both pieces together with stuffing inside)
• 11. Heat oil and deep fry these stuffed potatoes carefully till it becomes brown in colour.
• 12. Drain excess oil. Heat the remaining butter in a frying pan, season with jeera, add finely cut onions and fry till brown.
• 13. Add ginger garlic paste, chilly powder, dhania powder, jeera powder, salt, garam masala, sugar etc.
• 14. Fry for a minute in a reduced flame.
• 15. Pour tomato puree, boil till the raw smell is lost.
• 16. If necessary add little water.
• 17. Add deep fried potatoes and boil till the gravy is thick enough to serve.
• 18. Garnish with Coriander leaves, beaten cream and fried cashew nuts.