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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and carefully scoop the inside. | 2. Place the Cauliflower, sweet pepper, peas, onion, chilies, garlic and half salt in a saucepan with the water. | 3. Parboil until the water is fully absorbed into the mixture. | 4. Fill the mixture into the potatoes, cover with the potato lids and secure with wooden toothpicks. | 5. Heat a little oil or butter in a saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes. | 6. Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 - 15 minutes until tender. | 7. Garnish the stuffed aloo with chopped coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	8		peeled	-	-	-	-
cauliflower floret	2		chopped	-	-	-	-
onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
pea	2	tablespoons		5.145	0.9249	0.34299999999999997	0.0245
pepper	1		cored seeded chopped sweet	0.6208	0.14400000000000002	0.0267	0.0053
green chilies	2		chopped	179.91	42.5487	8.9955	0.8996
tomato	4		cubed	-	-	-	-
garlic clove	2		chopped	-	-	-	-
salt				-	-	-	-
water	2/3	cup		0.0	0.0	0.0	0.0
coriander leaf	1	teaspoon	chopped	0.0767	0.0122	0.0071	0.0017

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