Stuffed Potatoes (Bharwan Aloo) 




-8 medium Potatoes (peeled) 
-2 cauliflower florets (chopped) 
-1tbsp chopped onion 
-1 capsicum (cored, seeded and chopped) 
-1tbsp peas 
-2green 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 

-Slice off the top fro the 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 potatoes over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender. 
-Garnish with chopped coriander and serve hot with roti or paratha.

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