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


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)


oil for frying

turmeric (haldi) powder

tomatoes, chopped

spinach, chopped

fenugreek leaves (methi), chopped

red chili powder


garam masala

coriander powder

clarified butter (ghee)

salt to taste

Method :
  1. Peel and scoop out a spoonful from the centers of the potatoes, deep fry the shells till they are crisp and golden brown.
  2. 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.
  3. Heat oil (6 tbsp) in a kadhai (wok).
  4. Add turmeric powder, tomatoes, spinach and fenugreek leaves.
  5. Sauté lightly.
  6. Stir in red chili powder and salt, cook till the curry thickens.
  7. Mix in the yoghurt, garam masala, coriander powder and clarified butter.
  8. Remove from heat and allow to cool.
  9. Blend to a thick purée and reheat.
  10. Spoon the prepared chutney into the potatoes.
  11. Place potatoes in a shallow dish and pour the curry over them.
  12. Serve hot, accompanied by Vegetarian Biryani.

Serves 4

Preparation time : 45 minutes

Cooking time : 1 hour

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