For The Stuffed Potatoes
15 medium potatoes
Oil for deep-frying
For Stuffing Mixture
1/2 cup paneer or cottage cheese
2 tbsp chopped cashew nuts
1 tbsp chopped raisins
1 tsp finely chopped green chillies
salt to taste
For The Gravy
3 tbsp ghee
2 cloves (laung )
25 mm (1") stick of cinnamon (dalchini)
2 cardamoms (elaichi)
1 cup fresh tomato puree
3 tbsp fresh cream
salt to taste
1/2 tsp sugar (optional)
To Be Ground Into A Paste (for The Gravy)
2 green chilies
2 tsp chopped ginger
1/2 tsp turmeric powder
2 tsp salt
4 to 5 whole dry Kashmiri red chilies , broken into pieces and soaked in warm and drained
2 tsp chopped garlic
For the stuffed potatoes
Peel the potatoes and prick them at few places.
Heat the ghee in a kadhai and deep-fry the potatoes till they are cooked.
Scoop the potatoes and mash the scooped portion and keep aside.
Stuff the potatoes with the prepared stuffing mixture.
Apply the mashed potatoes on top to cover and keep aside.
For the gravy
Heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms.
When they crackle, add the prepared paste and saute for 3 to 4 minutes.
Add the tomato puree and simmer for 5 to 7 minutes.
Add the cream, salt and sugar and mix well. Simmer for 2 to 3 more minutes and keep aside.
How to proceed
Place the potatoes in the hot gravy garnish with green coriander and serve hot with any Indian bread.