Monday, March 29, 2010

Stuffed Potato In Paalak Gravy

Ingredients:
2 tbsp - mustard oil
5 to 6 - scooped and mildly boiled potato
1 bowl - paalak (spinach leaves)
3 tsp - fresh coriander leaves
3 tsp - mint leaves
2 tsp - green chilli
1/2 tsp - amchur (mango powder)
1/2 tsp - jeera
1/2 tsp - kishmish (raisins)
1 large - finely chopped tomato
1/2 tsp - haldi (turmeric powder)
1/2 tsp - red chilli powder
1/2 tsp - garam masala
1/2 tsp - dhaniya powder
4 tbsp - curd
2 tsp - desi ghee
salt to taste

For Garnishing:
Ginger rings
Long and thinly sliced red chilli

Method:
1. Heat mustard oil in a kadhai and cook scooped and boiled potatoes till they turn golden brown. Take it out on a kitchen towel for extra oil to get soaked.
2. Put coriander leaves, mint leaves, green chillies, amchur, jeera, kishmish in a blender and blend it evenly. Take out this green paste in a bowl.
3. Heat 1/2 tsp desi ghee in a kadhai and put haldi, red chilli powder, garam masala, dhaniya powder and tomato. Cook it for 1 min then add paalak leaves and let it soften for 1 min. Finally add curd and salt to it. Cook it for 1 min. Now take this gravy out in a blender and blend it finely.
4. Again put this gravy in a kadhai and cook it for 3-4 mins.
5. Now marinate the potatoes with the green paste and place it in a deep cooking utensil and pour the gravy on it from above. Add 1.5 tsp of desi ghee in it and cook it on low flame for 8-10 mins.
6. Take it out in a platter and garnish with ginger rings and long thinly sliced red chilli.
7. Serve it hot.

0 comments: