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Stuffed Potatoes In Silky Tomato Sauce Aloo Makhani

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Stuffed Potatoes In Silky Tomato Sauce Aloo Makhani Recipe, aloo Sabji, How To Make Stuffed Potatoes In Silky Tomato Sauce Aloo Makhani Recipe

Stuffed potatoes in silky tomato sauce aloo makhani is a classic delicacy made with amazingly stuffed.

About Recipe

Bangaldumpa koora, Uralaikilangu Kuzhambu, Aloo torkari

How to make Stuffed Potatoes in Silky Tomato Sauce Aloo Makhani

(2 ratings)
19 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Stuffed Potatoes in Silky Tomato Sauce Aloo Makhani
Author : Vahchef
Main Ingredient : Potato
Servings : 4 persons
Published date : March 14, 2019


Ingredients used in Stuffed Potatoes in Silky Tomato Sauce Aloo Makhani
• Green chilly chopped - 2 numbers.
• Oil - to fry.
• Potatoes - 250 grams.
• Kasoori methi - 1 tablespoon.
• Ginger garlic paste - 2 tablespoons.
• Whole garam masala (each) - 3 grams.
• Sugar - 1 tea spoon.
• Tomatoes - 400 grams.
• Butter - ½ cup.
• Green chillies - 10-12 numbers.
• Kashmiri red chilly - 30 grams.
• Cashew nuts - ½ cup.
• Onions - 100 grams.
• Raisins(chopped) - 1 tablespoon.
• Coriander leaves chopped - 1 tablespoon.
• Fried onions - 1 tablespoon.
• Salt - to taste.
• Almond chopped - 3 numbers.
Method:
  • Take the potatoes peel them and cut them into half and scope the potatoes and deep fry them.
  • Take a bowl add fry potato (scoped, boiled and mashed), chopped green chilly, raisins chopped, coriander chopped, fried onions, almond chopped, salt, mix it well and make a dumplings stuff this in the scooped potatoes.
  • Add whole garam masala in the muslin cloth and tie it.
  • Heat butter in a pan and put the garam masala sachet in it, add onions cashew nuts, saute it for 5 minutes, then add ginger garlic paste, cook this till raw flavour is gone.
  • Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles). Let it cool down.
  • Remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato
  • Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
  • Cool it and store in small containers in refrigeration conditions.
  • Use this Makhani gravy in many veg and non-veg dishes.
  • Heat butter in a pan add 1cup of makhani gravy, cream mix it well and add stuffed potatoes and put the lid on and let it cook for some time.
  • Then switch off the flame and serve it.





Cooking with images Batate Rassa , Potatos rasdar, Aalugadde saaru







 

Comments & Reviews

 

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Recent comments

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dhodi123 Posted on Fri Jul 12 2013

yay first...sir bagunnara? :)

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dhodi123 Posted on Fri Jul 12 2013

this reminds me of your barvan dum aloo dish

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Neththra'sVision Posted on Fri Jul 12 2013

Now I see the Makhani gravy in my dreams too.I like this creative dish.Thank you so much chef Sanjay Thumma.

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ErlWable Posted on Fri Jul 12 2013

vahrehvah chef!

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SouthernSky Posted on Fri Jul 12 2013

excellent

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nupur sen Posted on Fri Jul 12 2013

Simple Innovation... Love it vahchef :)

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Preethy George Posted on Fri Jul 12 2013

Ur amazing chef! :)

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kodimalar Posted on Fri Jul 12 2013

you are simply amazing

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bollyking Posted on Sat Jul 13 2013

I generally use Paneer and Cashews pieces also in the stuffing.

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Sally N-N. Posted on Sat Jul 13 2013

Tried this today and my family loved it.

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bigfootchem trailpilot Posted on Sat Jul 13 2013

"some butter" lol

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bullsnutsoz Posted on Sun Jul 14 2013

We all say the same; something else here

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