How to make Stuffed Potatoes And Tomatoes - A novel way of serving potatoes and tomatoes in a spicy gravy

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Potatoes (आलू)

Cuisine : Fusion

Course : Main Course Vegetarian

Stuffed Potatoes And Tomatoes Recipe Card

Stuffed Potatoes And Tomatoes
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Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Stuffed Potatoes And Tomatoes checkout Bhare Baghare Tamatar, Thakkali Gotsu, Tameta Nu Shaak, Tomato and Basil Paneer . You can also find more Main Course Vegetarian recipes like Baked Dish, Minty Mushrooms, Thai Stir-Fried Beancurd, Karele Ka Salan.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Stuffed Potatoes And Tomatoes Recipe

  • Tomatoes peeled 6 medium

  • Potatoes 4 medium

  • Oil 6 tablespoons

  • Asafoetida a pinch

  • Fresh coriander leaves chopped 1/2 bunch

  • Onion ,sliced 1 medium

  • Dry coconut (khopra) grated 1/2 cup

  • Garlic 10 cloves

  • Coriander seeds 3 tablespoons

  • Aniseeds (saunf) 3 tablespoons

  • Poppy seed (khuskhus) paste 2 tablespoons

  • Black peppercorns 10

  • Oil 2 tablespoons

  • Red chilli powder 2 teaspoons

  • Turmeric powder 1 teaspoon

  • Fresh coriander leaves chopped 1/4 small bunch

  • Salt to taste

Method

Step 1

Heat the oil and gently fry the onion, coconut, garlic, coriander seeds, aniseed, poppy seeds and peppercorns for two minutes. Cool.

Step 2

Blend the mixture into a paste in a blender with a little water. Mix in the red chilli powder, turmeric powder, fresh coriander leaves and salt. Make four slits in each potato and tomato and stuff with the paste.

Step 3

Heat oil and add stuffed potatoes and tomatoes, asafoetida and four cups of water. Cover and cook over medium heat for twenty minutes or until the vegetables are soft.

Step 4

Serve hot garnished with chopped coriander.