1.
Firstly, wash and clean potatoes very well. Peel them and dip in water to avoid discoloration. Now, cut and scoop out the center of the potatoes very carefully keeping the shell thick. Reserve the scooped potato insides.
2.
Now, add little oil in a pan. Shallow fry the scooped potatoes till they are tender. Boil the scooped potato insides. Drain excess water and set aside.
3.
Now, we need to prepare the stuffing. Heat oil in a pan. Temper with cumin seeds, chopped green chilies. Next, add the ginger paste. Saute for a minute. Next, add the boiled potato, crumbled paneer. Mix well.
4.
Add salt, turmeric powder, red chilli powder, chopped raisins and cashews, kasuri methi, amchur powder, sugar and mix well. Cover and cook for another 5-6 minutes. Switch off the heat.Stuff the scooped potato shells with the stuffing.
5.
Heat up a pan over medium heat. Add ghee. Once hot, temper with jeera, dried red chilli, bay leaves, cinnamon, cardamom and cloves. Keep the flame very low and add turmeric powder, red chilli powder, ginger paste, tomato paste, chopped green chilies. Mix well. Next add cashew paste.
6.
Cook till masala starts releasing oil. Next, add 1.5 cup hot water. Let the gravy come to a boil. Add the potatoes very carefully. Cover and simmer for 15-20 minutes until soft. Lastly add garam masala powder, kasuri methi, sugar, ghee. Turn off the flame. Serve hot.
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