Royal Stuff potato masala

In Indian cuisine, stuffed potatoes, or “Bharwan Aloo,” have long been a part of North Indian and Mughlai cooking. The flavourful fillings is a way to enhance the taste and texture of simple dish to turning them into special dish.

Over time, stuffed potatoes became popular across various regions, with each culture adding its unique twist to the dish, making it a versatile and beloved culinary creation worldwide.

“Royal Stuffed Potatoes Masala” is flavourful dish, in which I scooped-out potatoes filled with a delectable mixture of paneer, nuts, and spices, then simmered in a luxurious tomato-based gravy, and a medley of traditional Indian spices.

The result is a dish that is both visually stunning and a delightful contrast of textures and flavours. Royal Stuffed Potatoes Masala is often served on special occasions, paired with Naan, Roti, or even Rice,

Ingredients:

• Potato: 5no. (Medium size)
•  Onion: 1no. (Medium size)
• Tomato: 1no. (Medium size)
• Ginger: 2” pieces.
• Green chilli: 2 no. cut in small pieces.
• Cashew nut: 10-15no.
• Cumin seed: half teaspoon
• Green cardamom: 2-3 no.
• Clove: 3-4 no.
• Cinnamon: 1” stick
• Coriander powder: 1 teaspoon
•  Chilli powder: 1 teaspoon
• Salt: 1teaspoon
• Garam masala powder: 1 teaspoon
• Ghee: 4 tablespoon
• Cooking oil: for deep frying
• Turmeric powder: half teaspoon
• vark: 3-4 leaflet

For stuffing:

• Khoa: 100gm
• Cashew nut: 5-6 no. (Broken into small pieces)
• kismis(dry grapes): 15-20
• Green chili: 2-3 no.
• Coriander leaf: 2 tablespoon
• Salt: one pinch

Preparation:

1. Grind onion, ginger and cashew nut together, wet masala paste is ready. Keep aside.
2.  Grind tomato separately and keep aside.
3. Peel off and then boil potato about to cook (eighty percent done).
4. Let it cool, cut into two pieces (3/4 -1/4) as in photo.
5. Scoop out the inner portion of potato with help of knife or peeler. See photo.
6. Put scooped out potato in separate bowl, this can be used for making sand witch, not to be used for this dish.

For stuffing:

1. Take a fry pan, heat one tablespoon of ghee.
2. Add green chilli, stir and fry for few seconds.
3. Put broken cashew nut and remaining ingredients of stuffing.
4. Stuffing is ready. Keep aside.

Method:

1. Take kadhai (fry pan), heat oil in it. Let oil starts to smoke.
2. Deep fry all scooped potato (both ¾ and ¼ pieces). Keep aside.
3. Take fried potato and stuff the stuffing in it.
4. Press tightly with your thumb. Cover this with ¼ potato piece with the help of tooth pick.
5. Repeat this with all potatoes, as in photo. Keep aside.
6. Now stuffed potato is ready.
7. Take another fry pan. Heat ghee until smoke starts coming.
8. Add cumin seed, green cardamom, clove and cinnamon, sputter it for few seconds.
9.  Add wet masala paste, sauté till light brown.
10. Add tomato paste. Stir it.
11. Add chilly, turmeric, and coriander powder.
12. Reduce to low flame, fry till oil separates from masala (or liquid dries up).
13. Add one cup of hot water, stir well and cook for another 2-3 minutes.
14.  Add Garam masala powder and coriander leaves. Put off the flame.
15. Take a serving bowl. Arrange the stuff potatoes in it.
16. Transfer the gravy on the stuff potatoes.
17. Garnish with chopped coriander or Chandi ka verak.

 

Serve with paratha or poori or any side dish.

Royal Stuff potato masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.