How to make Stuffed Baby Potatoes
This recipe is contributed by Member Priyanka Lodha.
Main Ingredients : Baby Potatoes (बेबी आलू), Tomatoes (टमाटर)
Cuisine : Indian
Course : Main Course Vegetarian
Stuffed Baby Potatoes Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
For more recipes related to Stuffed Baby Potatoes checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Gatta Curry, Mathanga Erissery, Dahi Baingan, Bundles Of Vegetables In Chilli Honey Sesame Sauce.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Stuffed Baby Potatoes Recipe
Baby Potatoes 10
Tomatoes 5 teaspoons
Oil for greasing
A few fresh mint leaves
For the red sauce
Butter 1 tablespoon
Tomato puree 1/2 cup
Salt to taste
Black pepper powder to taste
Sugar to taste
Cornflour 1 teaspoon
Red chilli sauce 1 teaspoon
Tomato ketchup 1 teaspoon
For the filling
Corn boiled and crushed 6 teaspoons
Thick yogurt 2 teaspoons
Fresh coriander leaves chopped 1 teaspoon
Fresh mint leaves chopped 1 teaspoon
Salt to taste
Black pepper powder to taste
Method
Step 1
Grease a baking dish with sufficient oil.
Step 2
Wash the baby potatoes thoroughly and scoop out the center with a knife. Place them on a microwave safe bowl, cover and bake them on HIGH for four minutes. Switch off the heat and let it stand for ten minutes.
Step 3
To make the red sauce; combine the butter, tomato puree, salt, black pepper powder, sugar, cornflour, red chilli sauce and tomato ketchup in a microwave safe bowl. Mix well and cook on HIGH for four minutes, stirring in between.
Step 4
To make the filling; combine the corn, yogurt, coriander leaves, mint leaves, salt and black pepper powder in a bowl. Mix well and stuff the baked potatoes.
Step 5
Arrange the stuffed potatoes on the pre greased baking dish. Put a little red sauce on each potato, sprinkle cheese and put a mint leaf on top. Place the dish in the microwave and cook on HIGH for two minutes.
Step 6
Serve hot.
