Stuffed Aloo

STUFFED ALOO RECIPE

Ingredients:

1. 8 medium Potatoes (peeled)
2. 2 cauliflower florets (chopped)
3. 1 tbsp chopped onion
4. 1 capsicum (cored, seeded and chopped)
5. 1 tbsp peas
6. 2 green chilies (chopped)
7. 3 medium tomatoes (cubed)
8. 2 cloves of garlic (chopped)
9. Salt To Taste
10. 2/3rd cup water
11. 1/4th cup ghee
12. 1tsp chopped coriander leaves

How to make Bharawn Aloo:

• Slice off the top from the aloo (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 aloo (potatoes) over the tomato mixture, cover tightly and
• cook potatoes in their own steam for about 10 minutes until tender.
• Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.