PESHAWARI ALOO

 

" Mini Potatoes stuffed with Dry Fruits and served in a rich Mugalai Gravy."

 

Makes approximately 20 Pcs of Stuffed Potatoes

 

INGREDIENTS

 

20 Nos- Small Potaotes
Oil for deep frying the Potatoes

 

Potato Filling

2 Tbsp- Chopped Cashewnuts
1 Tsp- Chaat Masala
4 Tsp- Raisins
2 Tsp- Chopped Coriander Leaves
1 Tsp- Chopped Green Chilli
½ Tsp- Salt ( To Taste )
½ Tsp- Red Chilli Powder
½ Tsp- Lemon Juice
Scooped and Deep Fried Portion of the Potato

 

Gravy

2 Tbsp- Oil
4 Nos- Cardamom
1 Tsp- Caraway Seeds ( Hindi Term Shahi Jeera )
1 Tsp- Chopped Green Chilli
1 Tsp- Chopped Ginger
2 Nos- Onion ( Boiled in water for 10 minutes,Cooled and then made to Paste in the Blender )
1 Tbsp- Poppy Seeds ( Hindi Term Khus Khus ) and 8 Pcs Cashewnuts made to Paste with little water.
1 Tsp- Salt ( To Taste )
1 Tsp-Sugar
½ Tsp each of Coriander Powder,Mango Powder,Red Chilli Powder
½ Tsp- Chaat Masala Powder
½ Tcup- Beaten Curd
¼ Tcup- Chopped Coriander Leaves
½ Tcup- Water
¼ Tcup- Cream

 

Garnish

Chopped Coriander Leaves
Few Dry Fruits
Rose Petals

 

METHOD

1. Peel the potatoes and scoop out from the inside leavening the three walls intact.
2. Deep fry the scooped out potatoes till golden brown and also deep fry the scooped out portion of the potato.
3. To the above mentioned potato filling also add the scooped out portion of the potato and mix well.

Check the seasoning and fill the filling in the scooped out potatoes.
4. For making the gravy,heat oil in a kadhai.

Add all the ingredients which are mentioned above for the gravy one after the other and sauté well.
5. Add the filled potatoes to the gravy and let it simmer in the gravy very well for 20 minutes.
6. Check the seasoning and adjust accordingly.
7. Serve hot garnished with rose petals,dry fruits and chopped coriander leaves.