Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel, wash and trim the potatoes into cylindrical (barrel) shapes. | 2. Heat oil in a wok. | 3. Deep fry the potatoes over medium heat till three-fourth cooked and golden in colour. | 4. Remove from heat. | 5. Cool. | 6. Scoop out the centre till the bottom, leaving 1/4 inch from the sides. | 7. For the filling, grate the paneer in a plate. | 8. Transfer to a bowl. | 9. Add the chopped green chillies, finely chopped ginger, chopped cashews and sultanas. | 10. Add salt to taste. | 11. Mix well. | 12. Stuff this mixture into scooped out potatoes. | 13. For the chutney, clean and wash the corriander and mint leaves. | 14. Peel and roughly chop the mangoes. | 15. Puree in a blender to prepare a fine paste. | 16. Keep aside. | 17. For the gravy, boil the roughly diced onions in half a cup of water till soft. | 18. Then, puree the onions in a blender to obtain a smooth paste. | 19. Heat ghee in a skillet. | 20. Add the boiled onion paste. | 21. Stir-fry for a minute over medium flame. | 22. Add the ginger-garlic paste and stir-fry until the ghee leaves the masala. | 23. Add cumin seeds, the chutney paste (prepared above) and red chilli powder. | 24. Stir for a minute. | 25. Add yoghurt and 400 ml water. | 26. Bring to a boil. | 27. Lower flame and cook till the ghee leaves the masala. | 28. Add the stuffed potatoes. | 29. Simmer until cooked. | 30. Add cashewnut paste and garam masala powder. | 31. Cook for another 5 minutes on high flame. | 32. Check the seasoning, adjust if necessary as per your taste and serve immediately with hot rotis (Indian flatbreads). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled washed trimmed sized	-	-	-	-
ghee				-	-	-	-
panir	150		grated	35.6	0.0	7.92	0.2
green chilies	4		chopped	359.8201	85.0975	17.991	1.7991
ginger	5		peeled chopped	8.0	1.777	0.182	0.075
cashew	10		chopped	-	-	-	-
sultana	20		chopped	35.6	0.0	7.92	0.2
salt				-	-	-	-
coriander leaf	150		washed chopped	34.5	5.505	3.195	0.78
mango	30		peeled chopped	2970.0	741.51	40.59	18.81
mint leaf	75		washed chopped	35.6	0.0	7.92	0.2
ghee	100			-	-	-	-
onion	300		peeled diced	19200.0	4483.2	528.0	48.0
ginger garlic paste	40	g		35.6	0.0	7.92	0.2
cumin seed	5			39.375	4.6452	1.87	2.3384
red chili powder	5			35.6	0.0	7.92	0.2
yoghurt	300		beaten	35.6	0.0	7.92	0.2
water	400			0.0	0.0	0.0	0.0
water	1/2	cup	divided	0.0	0.0	0.0	0.0
cashew nut paste	50			35.6	0.0	7.92	0.2
garam masala powder	10			35.6	0.0	7.92	0.2
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.