Take medium sized, rounded potatoes.
Peel and scoop out the centre then deep fry the shell.
Grind mint, coriander leaves, green chillies, cumin, mango powder, raisins and salt with very little water into a chutney (relish) and set aside.
Heat 90 ml/6 tablespoons oil in a kadhai.
Add turmeric powder, tomatoes, spinach and fenugreek leaves.
Saute lightly. Add red chilli powder and salt and cook till gravy thickens.
Add the yoghurt, garam masala, coriander powder and clarified butter.
Remove from heat and push through a thick sieve. Set aside.
Stuff the potatoes with the mint and coriander chutney.
Place the potatoes in a shallow dish and pour the hot strained gravy over.
Serve immediately with biryani.
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