II   Stuffed Potatoes (Bharwan Aloo)  II


  • 8 medium Potatoes (peeled)
  • 2 cauliflower florets (chopped)
  • 1tbsp chopped onion
  • 1 capsicum (cored, seeded and chopped)
  • 1tbsp peas
  • 2green chilies (chopped)
  • 4 medium tomatoes (cubed)
  • 2 cloves of garlic (chopped)
  • Salt to taste
  • 2/3rd cup water
  • 1/4th cup ghee
  • 1tsp chopped coriander leaves

Preperation :

  • Slice off the top fro the potatoes - a thick slice to be used as a lid later, and carefully scoop the inside.
  • Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.
  • Parboil until the water is fully absorbed into the mixture.
  • Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).
  • Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.
  • Carefully arrange the stuffed potatoes over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
  • Garnish with chopped coriander and serve hot with roti or paratha.