Ingredients
8 potatoes
1 onion
1 tbsp garlic paste
2 tomatoes
350 gm mushrooms
125 ml thick yoghurt
2 tbsp ginger paste
1 tbsp garlic paste
2 green chillies
1 tbsp fresh coriander
1 tbsp kasoori methi
salt to taste
oil as required
Method
1. Deep fry the potatoes in oil for 10 minutes.
2. Take a pinch of salt, rub uniformly and bake until tender.
3. In a bowl, mix the onions, garlic, tomatoes, mushrooms, yoghurt, ginger, garlic, chillies, coriander and kasoori methi and keep aside for an hour.
4. Cook the mushroom mixture over low flame.
5. Cut off a small circle from the top of each potato.
6. Scoop out the flesh to within an inch of the skin.
7. Fill the cavity with the mushroom filling.
8. Replace the potato caps.
9. Place in an oven and bake for 15-20 minutes.10. Serve hot.
8 potatoes
1 onion
1 tbsp garlic paste
2 tomatoes
350 gm mushrooms
125 ml thick yoghurt
2 tbsp ginger paste
1 tbsp garlic paste
2 green chillies
1 tbsp fresh coriander
1 tbsp kasoori methi
salt to taste
oil as required
Method
1. Deep fry the potatoes in oil for 10 minutes.
2. Take a pinch of salt, rub uniformly and bake until tender.
3. In a bowl, mix the onions, garlic, tomatoes, mushrooms, yoghurt, ginger, garlic, chillies, coriander and kasoori methi and keep aside for an hour.
4. Cook the mushroom mixture over low flame.
5. Cut off a small circle from the top of each potato.
6. Scoop out the flesh to within an inch of the skin.
7. Fill the cavity with the mushroom filling.
8. Replace the potato caps.
9. Place in an oven and bake for 15-20 minutes.10. Serve hot.
0 comments