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

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 Kantola Suva Masala, Rajma Masala, Vegetable Makhanwala, Bafla Bati.

Stuffed Potatoes And Tomatoes Recipe Card

Stuffed Potatoes And Tomatoes
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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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.