Ingredients:
- Potato: 5no. (Medium size)
- Onion: 1no. (Medium size)
- Tomato: 1no. (Medium size)
- Ginger: 2” pieces.
- Green chili: 2nos 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
- Chili 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:
- Grind onion, ginger and cashew nut together, wet masala paste is ready. Keep aside.
- Grind tomato separately and keep aside.
- Peel off and then boil potato about to cook (eighty percent done).
- Let it cool, cut into two pieces (3/4 -1/4) as in photo.
- Scoop out the inner portion of potato with help of knife or peeler. See photo.
- Put scooped out potato in separate bowl, this can be used for making sand witch, not to be used for this dish.
For stuffing:
- Take a fry pan, heat one tablespoon of ghee.
- Add green chili, stir and fry for few seconds.
- Put broken cashew nut and remaining ingredients of stuffing.
- Stuffing is ready. Keep aside.
Method:
- Take kadhai (fry pan), heat oil in it. Let oil starts to smoke.
- Deep fry all scooped potato (both ¾ and ¼ pieces). Keep aside.
- Take fried potato and stuff the stuffing in it.
- Press tightly with your thumb. Cover this with ¼ potato piece with the help of tooth pick.
- Repeat this with all potatoes, as in photo. Keep aside.
- Now stuffed potato is ready.
- Take another fry pan. Heat ghee until smoke starts coming.
- Add cumin seed, green cardamom, clove and cinnamon, sputter it for few seconds.
- Add wet masala paste, sauté till light brown.
- Add tomato paste. Stir it.
- Add chilly, turmeric, and coriander powder.
- Reduce to low flame, fry till oil separates from masala (or liquid dries up).
- Add one cup of hot water, stir well and cook for another 2-3 minutes.
- Add Garam masala powder and coriander leaves. Put off the flame.
- Take a serving bowl. Arrange the stuff potatoes in it.
- Transfer the gravy on the stuff potatoes.
- 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.