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.