Description:
Baked Potato Shells With Assorted Filling
Preparation:
1) Boil the Tomatoes along with Ginger, Garlic and Red Chili Powder, grind into puree.
2) Grate Khoya.
3) Finely cut Potatoes into halves.
4) Sprinkle Salt & deep fry let it cool.
5) Scoop out the middle of each Potato and mash for filling.
6) Roughly grind together Corn, Green Chili, Fennel seeds, Mint & Cilantro.
7) Mix the scooped Potatoes, grinded Corn mixture and Salt.
Cooking:
1) Heat Butter in a pan.
2) Add grated Khoya and stir fry for 2-3 Mins.
3) Add Tomato Puree saute till Oil come out.
4) Add Garam Masala Powder, Salt, Sugar, Kasoori Methi & Vindaloo Paste.
5) Add Water & let cook on a low flame for 5-8 Mins.
6) Add cream and mix well.
7) Stuffed the Potatoes with the Corn filling place it on a greased baking tray and cook in oven at 180 for 10 min.
8) Place the stuffed potatoes on a serving plate and pour the gravy over it.
Serve For: 4 Person
Total cooking time: 45- 50 Min
Garnishing:
Serve Hot With Deep Garlic Naan
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Potatoes | 4 Piece | |
| Cream | 3 Tablespoon |
|
| Mint Leaves | 3 Leaves |
|
| Butter | 3 Tablespoon |
|
| Vindaloo Paste | 2 Teaspoon |
|
| Red Chilli Powder | 2 Teaspoon | |
| Dry Fenugreek Leaves ( Kasoori Methi ) | 2 Teaspoon | |
| Tomatoes | 16.76 Oz |
|
| Khoya | 1.41 Oz |
|
| Sugar | 1 Teaspoon |
|
| Fennel Seeds | 1 Teaspoon | |
| Garam Masala Powder | 1 Teaspoon | |
| Sweet Corn Kernels | 0.88 Oz |
|
| Water | 0.75 Cup |
|
| Garlic | 0.35 Oz |
|
| Ginger | 0.18 Oz | |
| Chopped Cilantro | 0.18 Oz |
|
| Salt | As Required to Taste |
|
| Oil for deep frying | As Per Required |
|
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