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 , Ambat Batata , Baby Potatoes In Spicy Yogurt Gravy , Chutneywale Aloo . You can also find more Main Course_Veg recipes like Bajre ka aatta , Paneer in Garlic Lemon Sauce, Ananas Menaskai, Dum Paneer Mitti Handi. Or try out these recipes from Fusion Cuisine like Sunheri Angoori Machhli, Paneer And Pineapple Salad, Zucchini and Cream Cheese Rolls, Easy-Peasy Tikki.

Stuffed Potatoes And Tomatoes Recipe - How to make Stuffed Potatoes And Tomatoes


Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy


  • Potatoes peeled6 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


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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