Ingredients:

• 1/2 kg – small Potatoes
• 1 – medium Onion
• 3 – medium Tomatoes
• 1 inch – Dalchini (cinnamon)
• 1 inch – Ginger
• 2 to 3 – Garlic
• 1 tsp – Jeera
• 1 tbsp – oil
• 100 gm – mawa or khova (cottage cheese)
• 3 – Green chillies (cut finely)
• 8 to 10 – cashews
• 10 to 15 – dried Grapes
• salt to taste

Method:

1. Half-boil potatoes in a pressure cooker, and peel.
2. Mix mawa, 1 teaspoon of salt, cashews, dried grapes, and green chillies.
3. Now make a square window in the middle of the potato with a knife and pull that part out making a hole in the potato.
4. Fill the mawa mixture inside the potato and close it with the same part which was removed initially.
5. Use a toothpick to make some holes in the potatoes so that it can absorb the gravy.
6. Grind onion, garlic, and ginger and add to a pan.
7. Cook for about 8 to 10 minutes until there is no smell of onion left.
8. Then add tomato puree and cook for another 8 minutes.
9. Add the remaining mawa mixture that was left after the filling.
10. Add the filled potatoes in the gravy and cook them for 15 to 20 minutes.
11. Now it is ready to relish with rotis and rice.

Recipe courtesy of Aarti Awadhwal