Potatoes – 1 kg
Mustard Oil for frying
For the Filling
Mint Leaves – 100 gms
Green Coriander – 250 gms
Green Chillies – 50 gms
Cumin Seeds – 1 tsp
Mango Powder – 5 tsp
Raisins – 1/2 cup
Salt to taste
Mustard Oil – 1/2 cup
Turmeric Powder – 2 1/2 tsp
Tomatoes – 200 gms, chopped
Spinach – 1 kg, washed
Fenugreek Leaves – 250 gms, washed
Red Chilli Powder – 10 tsp
Salt to taste
Coriander Powder – 5 tsp
Garam Masala – 5 tsp
Yoghurt – 1/2 cup
Ghee – 2 tbsp
Green Coriander – 2 tbsp, chopped
Ginger – 1/2 inch piece, julienned
1. Peel and scoop out the inside portion of the potatoes, leaving the outer skin intact.
2. Heat the mustard oil till smoking in a kadai.
3. Deep fry the potato shells till crisp and golden.
4. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels.
5. For the filling, blend all the ingredients together to a smooth paste.
6. Keep aside.
7. Heat the oil till smoking in the same kadai.
8. Add the turmeric powder, tomatoes, spinach and fenugreek leaves.
9. Saute for 15 minutes or till the mixture thickens.
10. Remove from heat and keep aside to cool.
11. When cool, blend this spinach mixture.
12. Fill the fried potato shells with the mint and coriander paste and put them on a frying pan.
13. Pour the spinach gravy over the stuffed potatoes.
14. Add the red chilli powder, salt, coriander powder, garam masala, yoghurt and ghee and cook the potatoes on dum for about 1 hour.
15. Garnish with green coriander and ginger.
16. Serve hot.