Zanat-E-Numa is one of those dishes that makes people stop and ask for the recipe. I first tried this at a friend’s dinner party and couldn’t stop thinking about it for weeks. The name might sound fancy, but don’t let that scare you away. This recipe creates beautiful potato shells filled with the most amazing green curry. The combination of crispy potatoes and creamy, spiced filling is surely divine. It takes some time to prepare, but every step is worth the effort. Your kitchen will smell incredible while you’re cooking this.
About the Recipe
This recipe is special because it transforms simple potatoes into something extraordinary. You’ll hollow out potatoes, fry them until golden, then fill them with a vibrant green curry. The curry combines spinach and fenugreek leaves with yogurt and spices. The mint-coriander paste adds incredible freshness. It’s like having two dishes in one – crispy shells and creamy filling. This dish works great as a main course or impressive side dish. Your family will think you’ve been taking secret cooking classes.
Why You’ll Love This Recipe
The textures in this dish are amazing. You get that satisfying crunch from the potato shells, then the smooth, creamy filling bursts with flavor. The green curry tastes fresh and earthy at the same time. The mint and coriander paste brings brightness that balances the rich spinach mixture. It’s also a great way to use up extra potatoes and leafy greens. Plus, it looks so impressive on the table that everyone thinks you’re a gourmet chef. The leftovers taste even better the next day when all the flavors have melded together.
Zanat E Numa
Cooking Tips
Choose potatoes that are similar in size for even cooking. When scooping out the insides, leave enough potato wall so they don’t break during frying. Save the scooped potato flesh for another recipe – don’t waste it. Fry the shells in batches so the oil temperature stays consistent. Make sure your green curry is thick enough before stuffing, or it will make the shells soggy. Let the curry cool completely before blending – hot mixtures can be dangerous in a blender.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 90 minutes total. Serve immediately while the potato shells are still crispy. It pairs wonderfully with plain rice or warm naan bread. Store leftovers in the refrigerator for up to 3 days. Reheat gently in the oven to maintain some crispness, though they’re also delicious cold. The flavors develop beautifully overnight, making this a great make-ahead option for dinner parties.
Similar Recipes
- Bharwan Aloo (Stuffed Potatoes)
- Aloo Gobi with Spinach
- Stuffed Bell Peppers with Indian Spices
- Palak Paneer Stuffed Tomatoes
- Methi Aloo Curry
Nutrient Benefits
This dish packs serious nutritional value. Spinach provides iron, vitamins A and K, plus folate. Fenugreek leaves offer fiber and help with digestion. The yogurt adds probiotics for gut health. Potatoes give you potassium and vitamin C. All those herbs and spices bring antioxidants too. The mint and coriander support digestion. While the frying adds calories, the nutrient-dense filling makes this a fairly balanced meal when served with rice or bread.
Zanat-E-Numa
Ingredients
- 1 kg Potatoes (medium-sized, round)
- Vegetable Oil for frying
- 3 tsp Mint Leaves
- 10 Green Chillies (chopped)
- 6 tbsp Green Coriander
- 1/2 tsp Cumin Seeds
- 1 tsp Mango Powder
- 4 tsp Raisins
- Salt to taste
- 6 tbsp Vegetable Oil
- 80 gms Tomatoes (chopped)
- 1/2 tsp Turmeric Powder
- 400 gms Spinach (chopped)
- 3 1/2 cups Fenugreek Leaves (chopped)
- 2 tsp Red Chilli Powder
- 3 tbsp Yoghurt
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 2 tbsp Ghee
Instructions
- Peel and scoop out the inside portion of the potatoes and deep fry the potato shells till crisp and golden brown.
- Grind the mint leaves, green coriander, green chillies, cumin seeds, mango powder, raisins and salt together with very little water to make a fine paste.
- Keep aside.
- Heat the oil in a kadai.
- Add the turmeric powder, tomatoes, spinach and fenugreek leaves.
- Saute lightly.
- Add the red chilli powder and salt.
- Cook till the curry thickens.
- Mix in the yoghurt, garam masala, coriander powder and ghee.
- Remove from heat and keep aside to cool.
- When the mixture is cool enough, blend to a thick gravy and reheat.
- Spoon the prepared gravy into the fried potato shells.
- Place the stuffed potatoes in a shallow dish and pour the leftover gravy over them.
- Serve hot.
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Frequently Asked Questions
Can I bake the potato shells instead of frying them?
Yes, you can brush the hollowed potatoes with oil and bake at 400°F for 25-30 minutes until golden and crispy. They won’t be quite as crunchy as fried ones, but they’ll still taste great and be much healthier. Turn them halfway through baking for even browning.
What can I do with the scooped potato flesh?
Don’t throw it away. Use it to make mashed potatoes, add it to soups, or make potato patties. You can also boil and mash it, then mix with spices to make aloo tikki. Store it in the refrigerator and use within 2 days for best freshness.
Can I make the green curry ahead of time?
Surely. The curry actually tastes better when made a day ahead. Store it covered in the refrigerator and reheat gently before stuffing the potatoes. This makes the recipe much more manageable when entertaining guests since you can focus on just frying the potato shells.
My curry turned out too watery, what should I do?
Cook it longer on medium heat to evaporate excess moisture. You can also add a tablespoon of besan (chickpea flour) mixed with water to thicken it. Make sure to squeeze excess water from the spinach and fenugreek before adding them to prevent watery curry.
Can I freeze the stuffed potatoes?
It’s not recommended to freeze the complete dish since the potato shells will lose their crispness. However, you can freeze the green curry filling for up to 3 months. Thaw and reheat it, then stuff into freshly fried potato shells for best results.
