Wednesday, March 26, 2014

Stuffed Potatoes

Stuffed Potatoes


• 6 medium Potatoes, Parboiled , Peeled, Hollowed with an Apple Corer.
•3 Tbsp Olive Oil...
•1 Tbsp Lemon Juice

For the Filling:

•2 tbsp finely chopped green beans
•2 Tbsp Red Onion, finely chopped
•1 1/2 Tsp Cumin Seeds
•1 tsp Garam Masala (Indian Spice Mix)
•1/4 Cup Paneer, mashed
•1/2 tsp Cracked pepper
•1/2 tsp Ginger-Garlic paste
•Salt for taste

For the Coating:

•3 Tbsp ChickPea Flour/Besan
•1 Tsp Ginger-Garlic Paste
•4 Tbsp Thick Yogurt
•1/8 Tsp Salt
•1/2 tsp Dried Fenugreek leaves


•Core the parboiled potatoes using an apple corer.
•In a pan, heat a tbsp of oil and add the cumin seeds and chopped onions.
•Saute the onions till they are transparent. Add ginger garlic paste and fry for a minute or two.
• Throw in the chopped beans and saute for a minute.
•Sprinkle a little water, lid the pan and cook the vegetables for 5 minutes.
•Add Garam Masala, salt and pepper and stir. Cook for a couple more minutes.
•crumble the Paneer.
•Add to the mixture and mix well . Cool the mixture. Set aside
•Dunk the potatoes in the Yogurt-Flour Coating and fry. Cut in halves
Serve with mint chutney

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