The Cottage Cheese shared with us this delicious recipe for Grilled Stuffed Potatoes. Made with cumin seeds, garlic paste, turmeric powder, garam masala, fennel, clove and more, this dish is bursting with a multitude of flavours, each bite better than the last.
Grilled Stuffed Potatoes
Serves: 2-3 people
Ingredients:
Stuffed Potato’s
- 2 medium sized russet potatoes
- 100 ml cooking oil
- 2 tbsp chopped cashews & raisins
- 2 tbsp grated cheddar cheese
- 1 tsp whole cumin seeds
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- ½ tsp crushed cloves
- ½ tsp fennel seeds
- ½ tsp garam masala
- ½ tsp lemon juice
- 1 tsp green chilli paste
- 1 pinch cinnamon powder
- 1 pinch cardamom powder
- 1 pinch roasted sesame seeds for garnish
- Chopped coriander and mint leaves
Bukhara Sauce
- 2 fresh red plums
- 1 thai green chilli
- ½ of a whole raddish
- 3grams ginger paste
- 5ml vinegar
- 3 gms sugar
- Small celery sticks
Directions:
Stuffed Potatoes
1. First, preheat the oven to 350F° and line a baking pan with parchment paper
2. Cut the potatoes into half and scoop them out
3. Parboil scooped potatoes and the scooped-out potatoes, all together in lightly salted hot water
4. In a pan, heat some oil and add cumin seeds, fennel seeds, ginger-garlic paste and saute
5. Add the chopped cashews and raisins, turmeric powder, crushed cloves, cinnamon powder, and green chilli paste and saute for a few minutes, until everything turns aromatic
6. Add the leftover of the scooped potatoes to the pan and cook well until the potatoes are cooked well with the sauteed spices
7. Add salt to taste and finish off with some chopped coriander and mint leaves
8. Take the mixture off the pan and let it cool down
9. Stuff the cooked mixture into the parboiled scooped potatoes and sprinkle with cheese on top
10. Bake in the oven at 350° for 10-12 minutes until golden brown
Note: Insert a toothpick into the potatoes to check if the potato has cooked well. Add 2-3 minutes to the bake time, depending on the type of potatoes used.
Sauce
1. De-seed the plums before we add them along with the chopped radish chunks into boiling water
2. Heat a tablespoon of oil in a frying pan and add cumin seeds, celery sticks, ginger paste, green chillies and saute everything on medium heat
3. Add the boiled plums and radish into the pan and mix everything well
4. Sauté everything until the mixture softens and cooks well
5. Add in salt, sugar, and vinegar to balance the flavours and turn off the heat and let it cool down
6. Blend everything together and strain the mixture to make a smooth pureé
7. Transfer the pureéd mixture into a bowl and adjust seasoning as per taste
8. Bukhara Sauce is ready
Assembly:
On a plate, add a dollop of the sauce on the centre of the plate and using a spoon, create a circular sauce base.
Place the stuffed baked potatoes on the sauce base and garnish with coriander leaves or sesame seeds.
Serve and Enjoy!
