December 27, 2017


Small potatoes - 500 gms
Ghee - 1 tbsp
Onions - 2 (chopped)
Garlic paste - 25 gms
Ginger paste - 25 gms
Oil for deep frying

For the filling:
Potatoes - 150 gms (boiled, peeled and grated)
Chilli powder - 2 tsp
Turmeric - 1 tsp
Salt to taste
Garam Masala - 2 tsp
Lemon juice  -1 tbsp

For the curry:
Oil - 3 tbsp
Bay leaf -1
Cinnamon sticks - 2
Cloves - 4-5
Green cardamom- 5
Shah jeera - 1/2 tsp
Whisked yogurt - 150 gms


  • Heat the ghee in a pan; add half of the chopped onions, ginger and garlic pastes and fry for few minutes.
  • Add grated potatoes, and half the chilli powder, turmeric and garam masala.
  • Season with half lemon juice and salt. Keep aside.
  • Boil and peel the small potatoes. Scoop the centers and deep fry the shells till they are slightly crisp.
  • Fill each potato shell with the prepared potato mixture. Cover and keep aside.
  • Heat oil in a pan; add bay leaf, cardamom, cloves, cinnamon and shajeera and fry them until they crackle.
  • Add remaining chopped onion, ginger and garlic paste and stir fry for 2-3 minutes.
  • Add turmeric, chilli powder and stir fry for 5-6 minutes in medium flame.
  • Stir in yoghurt and cook till the liquids evaporate, stirring regularly.
  • Add salt and garam masala. mix.
  • Arrange the stuffed potatoes in the pan. Sprinkle lemon juice, cover and cook for 3-4 minutes on very low heat.
  • Serve hot, garnished with julienned ginger.

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