Ingredients
200 gms paneer (mashed)
4 potatoes (semiboiled and peeled)
1/4 cup corn kernels boiled
1 spring onion (finely chopped)
1 tbsp corriander finely chopped
6-7 green chillies (finely chopped)
1 tsp ginger (grated)
1 tsp garlic (crushed)
1/2 tsp red chillies (crushed)
1/2 tbsp corn flour
salt to taste
2 tbsp butter
Method
Slice a cap off the top of each potato, keep aside.
Scoop out as much of the inside as possible. Repeat for all.
Mix together the mashed paneer, green chilli, salt, halt corn flour, corn kernels and scooped potato pulp.
Carefully stuff all potatoes with this filling.
Put the cap of potato back on.
Heat butter, add ginger, garlic, red chilli, spring onion and saute (pan fry) for 5-6 seconds, add remaining cornflour.
Place the potatoes carefully, in a casseuok dish.
Pour seasoning over them evenly.
Bake in a preheated over at 200c for 15 minutes or till lightly browned on the outside.
Serve hot, either whole or halved.
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