© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Thymestudio
Servings: 4 to 8
I have to find unusual, tasty and flavorful recipes to get my family to eat more veggies. I love this Indian dish, makes a nice light meal or side dish depending on the size of the potatoes.
8 medium potatoes, peeled
2 cauliflower florets, chopped
1 tablespoon chopped onion
2 tablespoons peas
1 sweet pepper, cored, seeded and chopped
2 green chilies, chopped
4 medium tomatoes, cubed
2 garlic cloves, chopped
⅔ cup water
1 teaspoon chopped cilantro leaves
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, sweet pepper, 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 toothpicks.
Heat a little oil or butter in a 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 to 15 minutes until tender.
Garnish the stuffed aloo with chopped cilantro.