Break your Karwa Chauth fast with this delectable dish.
500 gms medium sized potatoes
oil for deep frying
100 gms grated paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
4 chopped green chillies
1 tbsp raisins (kismis)
10 chopped cashewnuts (kaju)
salt to taste
1 tsp roasted and crushed fennel seeds (saunf)
2 tbsp oil
a pinch of asafoetida (hing)
1 tsp cumin seeds (jeera)
2 tsp grated ginger (adrak)
2 cups tomato puree
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tbsp tamarind (imli) pulp
1/2 tsp dried mango powder (amchur)
1 cup jaggery (gur)
2 tbsp fresh cream
Peel and halve potatoes.
Heat the oil in a kadai and deep-fry potatoes till they are golden brown from all the sides. Drain and keep aside to cool.
Scoop out the middle of each half potato and chop the scooped out portion of the potatoes.
Add the paneer, coriander, green chillies, raisins, cashewnuts and salt and mix well.
Stuffed the scooped out potato halves with this filling and keep aside.
Heat two tbsp of oil in a kadai, add asafoetida, roasted fennel seeds, cumin seeds, ginger and sauté for few seconds. Add tomato puree and saute for 2 minutes.
Add turmeric powder and red chilli powder, 1/2 cup of water and cook for three to four minutes.
Add the tamarind pulp and mix well.
Add the amchur powder, grated jaggery and salt and mix well.
Add stuffed potatoes to this gravy and cook on a slow flame for three to four minutes.
Add the fresh cream and stir gently and cook till the gravy is reduced slightly.