STUFFED POTATOES

Ingredients

• Potatoes,small rounded (20 -25 pcs) -600 gms
• Potatoes (boiled and grated) -200 gms
• Bay leaf -1
• Black cumin seeds - 2/3 tsp
• Cloves -6
• Cinammon seeds -2
• Garam masala - 2 tsp
• Garlic paste - 2 tbs
• Ghee - 1 tbs or 30 gms
• Ginger paste -2 tbs or 30 gms
• Green caradmoms -6
• Lemon juice -1 tbs
• Onions, grated -80 gms or 5 tbs
• Red chilli powder -2 tsp
• Refined oil -50 ml
• Turmeric powder -1 tsp
• Yoghurt, whisked -150 gms or 3/4 cup
• Salt to taste

Procedure

1. Heat the ghee in a pan. Add half the grated onions, ginger and garlic pastes and fry for 4-5 minutes. Add boiled and grated potatoes, half the red chillie powder and garam masala. Season with lemon juice and salt. Keep aside.
2. Boil and peel the small potatoes. Scoop and hollow them.
3. Fry these potatoes care fully and stuff each potato with the potato mixture of STEP 1. Keep aside covered.
4. Heat the refined oil in a pan over medium heat. Add bay leaf, cinnamon seeds, cloves, green cardamoms, black cumin seeds and fry for 30-50 seconds seconds or until they begin tocrackle.
5. Add the remaining grated onions, ginger and garlic pastes and fry for 2-3 minutes.
6. Add turmeric powder and red chilli powder and fry over medium heat for 5-6 minutes.
7. Add whisked yoghurt. Stir and cook till moisture evaporates. Add remaining garam masala. Season to taste with salt.
8. Arrange the stuffed potatoes carefully inside the pan. Sprinkle lemon juice.
9. Cover the lid. Cook for 3-4 minutes on very low heat.