Potato Vegetable


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A spicy vegetable.

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Preparation Time:    Cooking Time:     Serves 6.
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For the potatoes
700 gms small potatoes
ghee for deep frying

For the stuffing
100 gms (4 oz.) grated paneer (cottage cheese)
1 green chilli, chopped
1/2 tsp chopped ginger
salt to taste

To be ground into a mint-coriander paste
1/2 cup chopped corriander (dhania)
2 tbsp mint leaves (phudina)
1 tsp cumin seeds (jeera)
2 tsp lemon juice
6 cloves garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)
1 tsp chilli powder

To be ground into an onion paste
2 onions , cut into big pieces
1 tbsp cashewnuts (kaju)
1/2 cup water

Other ingredients
3/4 cup curds (dahi)
1 tbsp fresh cream
1/2 tsp sugar
1 tsp garam masala
2 tbsp ghee

For the potatoes

  1. Peel the potatoes.
  2. Deep fry in ghee.
  3. Scoop out the centres.

For the stuffing

  1. Mix the ingredients for the stuffing and fill the potatoes with this mixture.

How to proceed

  1. Heat the ghee and fry the mint-coriander paste for 1 minute.
  2. Add the onion paste and fry again for 1 minute.
  3. Add the curds and fry again until the ghee comes on top.
  4. Add the potatoes with very little water and cook for a few minutes.
  5. Finally, add the cream, sugar and garam masala.
  6. Serve hot with parathas.

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