Stuffed Potato Curry

Ingredients

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.