Ariso Recipes
Stuffed Potato Curry
Last update date: February 24, 2012
Indulge in the exquisite flavors of Stuffed Potato Curry. Hollowed potatoes, brimming with a delectable mixture of paneer, cheese, and spices, are bathed in a luscious tomato-based gravy. A true delight for your taste buds!
1 hour and 25 minutes
Indian
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Ingredients
4
How To Cook?
1
Peel the potatoes and trim both ends slightly to make them flat. using a peeler, pierce the center of each potato from one flat end to create a hollow space. be careful not to pierce through the sides or top of the potato. the sides should be around 0.5 cm thick. save the potato trimmings in cold water for later use. remove the inner part of the potato without piercing through, ensuring the outside is smooth and bell-shaped. heat oil in a large vessel or kadai and fry the hollow potatoes until they turn light golden. set aside the fried potatoes. similarly, fry the potato trimmings until golden, and then remove them. keep them aside for now.
2
Once the fried potato trimmings have cooled, mash them with your hands. add paneer, grated cheese, green capsicum, coriander, green chillies, ginger, garam masala, salt, and pomegranate seeds. mix well and stuff the mixture into the hollow potatoes. avoid overstuffing to prevent cracking. slice the stuffed potatoes into 1 cm thick roundels and set aside.
3
In a pressure cooker, add tomatoes, onion, cinnamon, cloves, mace, star anise, black cardamom, green cardamom, cumin, green chillies, garlic, ginger, bay leaf, salt, cashew nuts, red chilli powder, turmeric, water, and butter. cover and cook on low heat for 20 minutes.
4
Remove from heat and let it cool slightly. remove the bay leaf from the curry and blend the rest into a fine puree. in a separate pan, melt some butter and add chopped green chillies and ginger. stir for a few seconds, then add turmeric and quickly pour in the pureed curry. cook for 15 minutes on low heat. adjust the consistency with water if needed. sprinkle sugar and kasoori methi powder, then turn off the heat. stir in the cream.
5
Transfer the hot curry to a serving bowl and place the stuffed potato roundels on top. serve the stuffed potato curry hot.
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