| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 5 |
md |
Potatoes; (5 to 6) |
| 1 |
c |
Grated or crushed paneer |
| 4 |
|
Green chillies; (4 to 5) |
| 1 |
|
1 inch piece ginger |
| 2 |
|
Cloves garlic; (2 to 3) |
| 1 |
|
Crushed red chilli |
| 1 |
|
Sprig spring onion finely chopped |
| 1 |
tb |
Butter or ghee |
| 1 |
ts |
Soya sauce |
| 1/2 |
ts |
Sugar |
|
|
Salt to taste |
INSTRUCTIONS
Wash and peel the potatoes raw. Pressure cook for one whistle only. Cut a
coin on the potato vertically and scoop out the inside leaving a thick
wall.
Use a potato scooper. Mix the scooped potato, paneer, green chillies, salt
well. Carefully stuff the mixture in the potatoes close mouth with the coin
~ shaped lid.
Heat ghee or butter, add the crushed chilli, garlic and ginger. Fry for a
minute. Add the spring onion and sauce, sugar and salt.
Carefully slide potatoes in and see that they are coated with the
seasoning. Before serving transfer carefully to casserole and bake in a hot
oven for 7-8 minutes.
Serve hot with garlic rolls and tomato soup.
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