Indian Bharwan Aloo

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Indian Bharwan Aloo

 

8 medium potatoes, peeled

2 cauliflower florets, chopped

1 capsicum, cored, seeded and chopped

1 tbsp. peas

2 green chilies, chopped

4 medium tomatoes, cubed

salt to taste

2/3 cup water

1/2 cup ghee

1 tsp. chopped coriander leaves

 

Slice off the tops of the potatoes and set this thick

slice aside for later use as a lid. Carefully scoop

the inside out of the potato. Place the Cauliflower,

capsicum, peas, chilies, and half the 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 toothpicks. Heat the ghee 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.

 

 

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