Paneer Stuffed Potato Curry

Ingredients

Potatoes (aalo) 6 big piece

For stuffing

Cottage cheese (Paneer) 100 gm
Chilli Powder (Lal mirch) ½ tea spoon
Coriander Powder  (Dhaniya) ½ tea spoon
Cumin Powder  (Jeera) ½ tea spoon
Salt To Taste

For Gravy

Onion (Payaz), chopped 1 big piece
Green chillies (Hari mirch), chopped 2
Cashew Nuts (Kaju) 6-8 pieces
Chilli powder (Lal mirch) ½ tea spoon
Turmeric powder  (Haldi) ¼ tea spoon
Hot spices (Garam Masala) ½ tea spoon
Cumin seeds (Sabut jeera) ½ tea spoon
Mustard seeds (Sarso) ½ tea spoon
Coriander leaves(Hara dhaniya) 4-5 table spoon
Oil For deep frying
Salt To taste

Method

For potatoes

  • 1. Wash and peel potatoes cut them into half. Now scoop off inside of each half of the potato (Make a small bowl like hole inside it.)
  • 2. Take cottage cheese in a plate and add salt, hot spices, chilli powder, cumin powder, coriander powder and mix it well and keep this aside.
  • 3. Meanwhile, in a heavy bottomed vessel, heat enough oil.
  • 4. Now add potato shell deep fry them.
  • 5. Once they are deep fried, take them out and place them on a paper towel. Put them upside down so that any oil left in the shells is drained out completely.
  • 6. Now stuff the mashed cottage cheese mixture into the potato shells and keep them aside.

For Gravy

  • 1. Take cashew nut and tomato into a blender jar and grind them to a fine and smooth paste.
  • 2. Heat oil in a pan add cumin seeds and mustard seeds. When they start to crackle, add finely chopped onions and green chilies.
  • 3. Now add cashew nut-tomato paste and cook it covered for some time.
  • 4. Now add turmeric, red chilli powder and salt.
  • 5. Let it cook till oil gets separated add little water for gravy and let it simmer.
  • 6. Now add stuffed potatoes one by one slowly into gravy.
  • 7. Don’t stir much otherwise stuffing will come out.
  • 8. Finish it with hot spices and garnish with chopped coriander.
  • 9. Serve "Paneer Stuffed Potato Curry" with ROTI or NAN.

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