Stuffed Potatoes In a Fenugreek and Spinach
Curry Cooking Recipe
Stuffed Potatoes In a
Fenugreek and Spinach Cooking
Recipes
Ingredients :
1 kg
45 g
90 g
10
2 g
5 g
20 g
90 ml
2 g
80 g
400 g
105 g
10 g
45 g
5 g
5 g
30 ml
potatoes,
medium and round
mint
leaves
coriander
leaves
green
chilies, chopped
cumin
(jeera) seeds
dry mango
powder (amchoor)
raisins
oil for
frying
turmeric
(haldi) powder
tomatoes,
chopped
spinach,
chopped
fenugreek
leaves (methi), chopped
red chili
powder
yoghurt
garam
masala
coriander
powder
clarified
butter (ghee)
salt to
taste
Method :
Peel and scoop out a spoonful from the centers of
the potatoes, deep fry the shells till they are crisp and golden
brown.
Grind mint, coriander leaves, green chilies,
cumin seeds, mango powder, raisins and salt with very little water
to make a chutney (relish) and set aside.
Heat oil (6 tbsp) in a kadhai (wok).
Add turmeric powder, tomatoes, spinach and
fenugreek leaves.
Sauté lightly.
Stir in red chili powder and salt, cook till the
curry thickens.
Mix in the yoghurt, garam masala, coriander
powder and clarified butter.
Remove from heat and allow to cool.
Blend to a thick purée and reheat.
Spoon the prepared chutney into the potatoes.
Place potatoes in a shallow dish and pour the
curry over them.