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Author sreya85 Yield No Value
Published Aug 27, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Potatos Standing Time 1 hour


Ingredient Name Quantity Unit
Potatoes (peeled) 8 Numbers
Cauliflower Florets (chopped) 2 Numbers
Chopped Onion 1 Tablespoons
Capsicum (cored, Seeded And Chopped) 1 Numbers
Peas 1 Tablespoons
Green Chilies (chopped) 2 Numbers
Tomatoes (cubed) 4 Numbers
Garlic (chopped) 2 Clove
Salt To Taste
Water 2/3 Cup
Ghee 1/4 Cup
Chopped Coriander Leaves 1 Teaspoons


  • 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
Posted Aug 27, 2007

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