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Monday, 7 December 2015

Stuffed Potato/ Aloo

This is a rather uncommon dish because you generally come across stuffed capsicum/simla mirch, stuffed lady finger/vindi/okra, stuffed chillies/ hari mirch, stuffed tomato, stuffed karela/bitter gourd and our oh-so-good Bong delicacy stuffed pointed gourd/potol/parwal famously called ‘Potoler Dolma’. But have you ever met with stuffed potato/aloo?. 


Stuffed Potatoes



Let me introduce you to an exquisite dish…a dish which not only will dazzle the table for frequent party throwers with its looks and texture but will also undoubtedly be the most palatable surprise. The stuffing can either be vegetarian or non vegetarian according to your preference. I have made the non veg version with fish stuffing. You can try other stuffing options like prawn/chicken /mutton. I’m sure it will taste as divine with each of these. For vegetarian stuffing you can use paneer/cottage cheese which will go beautifully with the taste of potato.

 
Stuffed Potatoes

The way I made it:



Ingredients:


For the stuffing:


  • 8 pieces of rohu/rui fish
  • 2 onions finely chopped
  • 1 small red tomato chopped
  • 1 tsp ginger
  • 1 tsp garlic
  • The scooped out part of the potatoes
  • 4-5 green chilles finely chopped
  • 1 tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • Salt and sugar to taste
  • Mustard oil as per requirement

For the gravy and the whole dish:
 

  • 10 large potatoes
  • 2 onions pasted
  • 1 tsp ginger paste
  • ½ tsp garlic paste
  • 1 big red tomato pasted
  • 2 green cardamoms
  • ½ inch stick cinnamon
  • 2-3 cloves
  • 1 bay leaf
  • ½ tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • Salt and sugar to taste
  • Mustard oil as per requirement
  • Some chopped cilantro/coriander leaves for garnishing (optional)



Procedure:
 


Step 1:


Peel the potatoes and cut in halves horizontally. Now take each half and scoop out the middle in a way to fill with maximum stuffing.


Step 2:


Boil the potatoes in a pressure cooker with some salt upto 3-4 whistles…. Keep aside.


Step 3:


Heat mustard oil in a wok. Smear turmeric and salt on the fish pieces and fry them lightly on both sides and take out. Debone the fish pieces.


Step 4:


In the same oil add the onions, fry them till they start changing color. Add ginger-garlic paste, sauté. Add the scooped out part of the potatoes and fry the whole thing very well so that the potatoes are done. Add tomato and green chilli, continue frying. Now add the deboned fish, red chilli powder, a pinch of turmeric powder, salt and sugar. Saute for a few minutes till the whole stuffing is mixed well.


Step 5:


For the gravy take another pan and heat some mustard oil and temper with bay leaf and whole garam masala. When they splutter add the onion, ginger and garlic paste, sauté. Add the tomato paste, keep frying. Add the powder masalas, salt and sugar. Cook for another two minutes and add 1 cup of water. Let the gravy cook until thick.


Step 6:


Now stuff the potatoes with the filling and put them on the serving platter. Take care not to break them.

Stuffed Potatoes


Step 7:


Pour the gravy on the top of the stuffed potatoes and garnish with cilantro…. Your SHOW-STOPPER is ready to be served.




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