Sanjeev Kapoor

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Stuffed Potatoes And Tomatoes

A novel way of serving potatoes and tomatoes in a spicy gravy

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Stuffed Potatoes And Tomatoes

Main Ingredients

Potatoes, Tomatoes




Main Course-Veg

Level Of Cooking


Try something new


  • Potatoes peeled
    6 medium
  • Tomatoes
    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
  • Oil
    2 tablespoons
  • Red chilli powder
    2 teaspoons
  • Turmeric powder
    1 teaspoon
  • Fresh coriander leaves chopped
    1/4 small bunch
  • Salt
    to taste


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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