12 medium potatoes, peeled
1 tsp cumin seeds
1/2 cup coriander leaves chopped
4 tbsp cream
1 tbsp chili powder
1 tbsp sugar
1 tsp garam masala
1/2 cup mixed almonds and pistachios, coarsely ground
4 tomatoes pureed
1 tbsp cashew nuts
1 tsp khus khus seeds
1 tsp turmeric powder
1 tbsp ginger paste
salt to taste
2 cups of water
Cut top of the potato and scoop out the
middle part.Stuff with nuts mixed with salt and a few
coriander leaves. Close with potato top.
Soak cashew nuts and khus khus in water for
10 minutes and grind well.
Heat oil in a pan and fry 2 or 3 potatoes at a time till
golden. Remove and keep aside.
In the same oil, put in cumin seeds.
Allow to splatter, add other spices, tomato and ginger paste. Add cashew khus khus paste.
Fry till oil separates from the paste, mix in potatoes and
Add cream, salt and sugar and simmer till potatoes are
cooked and the gravy is well blended.
Serve hot with parathas.