They make a great tiffin for your kids as well. Just remember to grate some cheese on the stuffed potatoes before they are baked, and your children will love the recipe.<\/p>\n
Chef Roshan has worked for the Raffles hotel group in Udaipur and the Marriott in Bhopal and Goa. He believes in conscious cuisine and calls himself a sustainability chef.<\/p>\n
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Aloo Khazana<\/strong><\/p>\n Servings: 8<\/strong><\/p>\n Ingredients<\/strong><\/p>\n Method<\/strong><\/p>\n Editor’s Note<\/strong>: Make your own green chutney. Use Lahu Kapduskar<\/strong>‘s recipe for Green Mint Chutney<\/strong>.<\/p>\n Roshan Tadadikar is the executive chef, Novotel Mumbai International Airport.<\/strong><\/p>\n\n
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Cool slightly.
Peel and keep aside.
Cut a small slice from one side of each potato to create a flat base for them to stand without rolling while serving.
Carefully scoop out the centre of each potato, leaving a thick shell around the edges.
Mash the scooped-out portion of the potato and reserve for the stuffing.<\/li>\n
Add the cumin seeds and fry for less than a minute.
Add the chopped green chillies, grated carrots, mashed peas, and the reserved scooped-out potato mash.
Saute for a few minutes until the mixture is well combined.
Add the crumbled paneer and the garam masala, red chilly powder, cumin powder, coriander powder, salt.
Mix and cook for a few more minutes.
Keep aside.
Stuff each potato with the prepared filling, pressing gently to fill the entire cavity.<\/li>\n
Carefully place the stuffed potatoes in the pan, cover and let cook onver low heat for 10-15 minutes to let the flavours blend and the stuffed potatoes absorb the curry flavors and get a light crust.
Make sure the potatoes don’t burn — keep the heat really low and sprinkle some water to ensure the potatoes don’t stick to the pan.
Alternately bake them in the oven for 10-15 minutes or until cooked thoroughly.
Once the potatoes are fully cooked, tender, slightly crisp, take off heat,<\/li>\n
To serve, spread 2 tbsp of green chutney on a plate (please see the pic above).
Place the stuffed potatoes and garnish with the slivered almonds.
Serve hot.<\/li>\n<\/ul>\n![](\"\/\/im.rediff.com\/getahead\/2023\/aug\/19chef.jpg?w=670&h=900\")
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