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1
Peel, wash and trim the potatoes into cylindrical (barrel) shapes.
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2
Heat oil in a wok.
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3
Deep fry the potatoes over medium heat till three-fourth cooked and golden in colour.
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4
Remove from heat.
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5
Cool.
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6
Scoop out the centre till the bottom, leaving 1/4 inch from the sides.
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7
For the filling, grate the paneer in a plate.
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8
Transfer to a bowl.
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9
Add the chopped green chillies, finely chopped ginger, chopped cashews and sultanas.
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10
Add salt to taste.
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11
Mix well.
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12
Stuff this mixture into scooped out potatoes.
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13
For the chutney, clean and wash the corriander and mint leaves.
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14
Peel and roughly chop the mangoes.
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15
Puree in a blender to prepare a fine paste.
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16
Keep aside.
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17
For the gravy, boil the roughly diced onions in half a cup of water till soft.
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18
Then, puree the onions in a blender to obtain a smooth paste.
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19
Heat ghee in a skillet.
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20
Add the boiled onion paste.
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21
Stir-fry for a minute over medium flame.
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22
Add the ginger-garlic paste and stir-fry until the ghee leaves the masala.
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23
Add cumin seeds, the chutney paste (prepared above) and red chilli powder.
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24
Stir for a minute.
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25
Add yoghurt and 400 ml water.
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26
Bring to a boil.
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27
Lower flame and cook till the ghee leaves the masala.
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28
Add the stuffed potatoes.
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29
Simmer until cooked.
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30
Add cashewnut paste and garam masala powder.
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31
Cook for another 5 minutes on high flame.
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32
Check the seasoning, adjust if necessary as per your taste and serve immediately with hot rotis (Indian flatbreads).
