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
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 Khatti Mithi Phalli Marrakesh Stew Baked Baby Potatoes with Lime Mayonnaise Aloe Vera Aur Methi Ki Subzi
Stuffed Potatoes And Tomatoes Recipe Card
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!
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.
Nutrition Info
Calories : 2267 Kcal
Carbohydrates : 26.1 gm
Protein : 195.8 gm
Fat : 153.7 gm
Other : 0
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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.
