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Stuffed Potatoes And Tomatoes

A novel way of serving potatoes and tomatoes in a spicy gravy This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Tomatoes, Potatoes
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Stuffed Potatoes And Tomatoes

  • 6 medium Tomatoes peeled
  • 4 medium Potatoes
  • 6 tablespoons Oil
  • a pinch Asafoetida
  • 1/2 bunch Fresh coriander leaves chopped
  • 1 medium Onion ,sliced
  • 1/2 cup Dry coconut (khopra) grated
  • 10 cloves Garlic
  • 3 tablespoons Coriander seeds
  • 3 tablespoons Aniseeds (saunf)
  • 2 tablespoons Poppy seed (khuskhus) paste
  • 10 Black peppercorns
  • 2 tablespoons Oil
  • 2 teaspoons Red chilli powder
  • 1 teaspoon Turmeric powder
  • 1/4 small bunch Fresh coriander leaves chopped
  • to taste Salt

Method

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  1. Heat the oil and gently fry the onion, coconut, garlic, coriander seeds, aniseed, poppy seeds and peppercorns for two minutes. Cool.
  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.
  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.
  4. Serve hot garnished with chopped coriander.

Nutrition Info

Calories 2267
Carbohydrates 26.1
Protein 195.8
Fat 153.7
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