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

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Fusion

Course : Main Course_Veg

Stuffed Potatoes And Tomatoes

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Stuffed Potatoes And Tomatoes checkout Batata Song , Aloo Matar , Ambat Batata , Achari Aloo . You can also find more Main Course_Veg recipes like Babycorn in Hot Garlic Sauce, Mushroom Babycorn Curry, Kali Meeri Nimbuwale Aloo, Tindli Moongfali. Or try out these recipes from Fusion Cuisine like Crispy Gajrela Dessert, Homemade Snack Bars, Poached Egg Tuna Burger, Crab Canapes.

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 : Easy

Ingredients for Stuffed Potatoes And Tomatoes

  • 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 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.

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