Kashmiri Stuffed Potato

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Ingredients:
500gms Medium sized Potatoes
Oil for deep-frying
Coriander for garnishing

For the Filling :
100gms Peas
"' tsp Garam Masala
1tsp Sugar
2tbsp Cashew nuts, Cut into small pieces
2tbsp Dry Coconut, Grated
2tsp Chili - Ginger paste
50gms Khova
"' Cup Coriander, Chopped
Salt to taste

For the Gravy :
350gms Tomatoes, Pureed
2tbsp Ghee
2 Cups Curds
2tbsp Cashew nut powder
"' tsp Corn Flour
2tsp Sugar
Salt to taste

For the Masala :
1tsp Dhania/Coriander Seeds
1tsp Jeera/Cumin Seeds
5 Elaichi/Cardamom
3 Cloves
2 pieces Cinnamon
6 Black Peppercorns
6 Red Chilies
1tsp Cashew nut
4tbsp Dry Coconut, Grated

Method:
Grind the ingredients for the masala to a paste. Parboil Potatoes with salt. Remove the skin and cut the top of the Potato and keep aside. Scoop a hole in the big piece and keep the scooped potato aside. Boil Peas and mash a little.

Add the scooped potatoes and the other ingredients for the filling to the Peas and mix well. Fill this mixture into the scooped Potatoes. Cover each Potato with the top and fix with a toothpick. Heat Oil in a kadai and deep fry the Potatoes and remove on a kitchen towel.

Heat Oil in another kadai and add Tomato Puree. Mix Corn flour with the Cashew powder in Curds and add this mixture to the Tomato puree and stir. Now, add Salt, Sugar, Masala paste, the remaining filling mixture and fry until all the moisture evaporates.

Add 1 Cup water and let it come to a boil. Add the Potatoes and cook on low flame until the gravy thickens. Remove to a serving dish and garnish with Coconut and Coriander.