Ingredients
- Medium-sized potatoes – 2
- For filling:
- Dry dates – 4
- Grated dry coconut – ¼ cup
- Raisins – 1 tablespoon
- Cashew nuts – 1 tablespoon
- Fox nuts – 10 to 12
- Green chilli – 4
- Grated ginger – 1 teaspoon
- Lemon – 1
- Cornflour powder – 1½ teaspoon
- For gravy:
- Onion – 3
- Tomato – 4
- Khoya – ½ cup
- Poppy seeds (khaskhas) – 1 tablespoon
- Ghee – 2 teaspoons
- Turmeric – ¼ teaspoon
- Coriander powder – 1 teaspoon
- Garam masala
- Salt to taste
Method
For filling:
1. Cut dates, cashew nuts, fox nuts and green chili in small pieces. Mix them.
2. Add some salt to the mixture.
3. Half-boil the potatoes.
4. Let the potatoes cool down and make a cavity in them.
5. Fill the cavity with the above mixture.
For gravy:
6. Boil onion and poppy seeds in a cup of water.
7. Grind the tomatoes in the mixer.
8. Grind the onion mixture.
9. Take a wok.
10. Add the onion mixture to it.
11. Sauté for 2 minutes.
12. Add tomatoes and sauté for 5 minutes.
13. Now add all the masalas except garam masala.
14. Sauté for 1 minute.
15. Add khoya and cook for 2–3 minutes.
16. Add potato to the mixture.
17. Cook the potatoes well.
18. Switch off the flame and garam masala.
19. Serve hot.
