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Recipes in English
>>
Vegetarian Recipes >>
Janat-e-Numa |
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Stuffed potatoes in
spinach sauce. |
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Potatoes 1 kg |
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Mustard oil
for frying |
For the filling
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Mint (pudina)
leaves 100 gm |
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Green
coriander (hara dhaniya) 250 gm |
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Green chillies
50 gm |
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Cumin (jeera)
seeds 1 tsp / 2 gm |
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Mango powder (amchur)
5 tsp / 10 gm |
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Raisins (kishmish)
1/2 cup / 50 gm |
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Salt to taste |
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Mustard oil 1/2
cup / 100 ml |
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Turmeric (haldi)
powder 21/2 tsp / 5 gm |
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Tomatoes,
finely chopped 200 gm |
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Spinach (palak),
washed 1 kg |
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Fenugreek (methi)
leaves, washed 250 gm |
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Red chilli
powder 10 tsp / 20 gm |
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Salt to taste |
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Coriander (dhaniya)
powder 5 tsp / 71/2 gm |
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Garam masala 5
tsp / 10 gm |
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Yoghurt (dahi)
1/2 cup / 90 gm |
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Ghee 2 tbsp /
30 gm |
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Green
coriander (hara dhaniya), chopped 2 tbsp / 8 gm |
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Ginger (adrak),
1/2” piece, julienned 1 |
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- Peel
and scoop out the inside portion of the potatoes, leaving
the outer skin intact. Heat the mustard oil till smoking in
a wok (kahdai); deep-fry the potato shells till crisp and
golden. Remove with a slotted spoon and drain the excess oil
on absorbent kitchen paper towels. For the filling, blend
all the ingredients together to a smooth paste. Keep aside.
- Heat
the oil till smoking in the same wok; add the turmeric
powder, tomatoes, spinach, and fenugreek leaves. Sauté for
15 minutes or till the mixture thickens. Remove from heat
and keep aside to cool. When cool, blend this spinach
mixture.
- Fill
the fried potato shells with the mint and coriander paste
and put them on a frying pan. Pour the spinach gravy over
the stuffed potatoes. Add 2 tbsp ghee and cook the potatoes
on dum for about 1 hour. Serve hot garnished with green
coriander and ginger.
- Note:
Mustard oil should be heated to smoking point and then
cooled before adding the other ingredients.
- Time:
Preparation time: 20 min.
Cooking time: 35 min.
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Serves: 10
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