- 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, capsicum, 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 cocktail sticks (toothpicks).
- Heat the ghee in a kadhai or 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
- Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.
Stuffed Aloo Sabji
#myrecipe
By Pooja Sanghavi
Oct, 30th
604
Servings
2 persons
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- 8 medium Potatoes (peeled)
- 2 cauliflower florets (chopped)
- 1 tbsp chopped onion
- 1 capsicum (cored, seeded and chopped)
- 1 tbsp peas
- 2 green chilies (chopped)
- 4 medium tomatoes (cubed)
- 2 cloves of garlic (chopped)
- Salt To Taste
- 2/3rd cup water
- 1/4th cup ghee
- 1tsp chopped coriander leaves
