What Ingredients are needed?
Medium size or large potatoes. For the stuffing, Grated Paneer Grated Mawa Crushed dry fruits(I have used pistachio and raisin) Chopped Fresh cilantro Chat Masala Red Chili Powder Salt
For the curry/gravy,
Onion Ginger Garlic Paste Ghee/Oil Kasoori Methi Coriander Powder Red Chili Powder Grated Mawa Heavy Cream /Malai Garam Masala Powder Chopped Cilantro for garnish
How to cook it?
After washing medium-sized potatoes, peel them properly. Use a narrow-looking thin peeler or paring knife to hollow the potatoes, ensuring they are perfectly hollow on all sides and to the bottom. The second step is to rewash and boil the potatoes in salted boiling water. Check to see if they are just fork tender. Do not let them get very soft; otherwise, they will break easily. Now heat the oil, and after it comes to a smokey point, fry the hollow potatoes on low flame until golden. Fry them from all sides. Remove them on a paper towel. Mix the stuffing and fill the hollow potatoes with a small spoon or fingers. I prefer doing this with fingers because you have so much control over them, and they won’t break. Keep them in the fridge until you make gravy/curry. Now, prepare a rich-looking gravy/curry using all the ingredients and let it cook until the oil separates and comes to the surface. Now remove the stuffed potatoes and, depending on their size, cut the wheels with a sharp knife. I made two slices because my potatoes were medium-sized. For serving, spread the curry /gravy on the bottom of the serving platter and arrange all the potato wheels. Garnish with some freshly chopped cilantro, cream, and dry fruits. Enjoy.
You May Want to check a few of my potato recipes,
Achari Aloo Dum Aloo Kashmiri Dum Aloo Bengali Aloo Dum
