Ingredients:

• 500g – Spinach leaves
• 1 bunch – Coriander leaves
• 1 bunch – Mint leaves
• 2-3 – Green chillies
• 1 tsp – Cumin seeds
• 1/2 tsp – Mango powder
• 10-12 raisins/kishmis
• 2-3 – Tomatoes
• 1 tsp – coriander powder
• little Kasoori Methi
• 200g – Methi leaves
• 1 cup – Curd
• 1 tsp – Garam Masala
• 5-6 – Potatoes (cylindrical in shape and big in size)
• 1/2 tsp – Turmeric powder
• Salt
• 1-2 tsp – desi Ghee
• oil for frying

Method:

1. Grind coriander leaves, mint leaves, green chillies, cumin seeds, mango powder, kishmish and salt and make a smooth green paste.
2. Heat oil in a pan and add turmeric powder, chopped tomatoes, coriander powder, methi leaves, garam masala, spinach leaves, salt. Cook for 1 min. Now add churned curd and cook well.
3. Finally grind it into a smooth paste.
4. Chop one end of potato and scoop out the inside.
5. Fry this potato katori slightly in oil, then fill the green paste into it and rub the remaining over it.
6. In a pan, keep these stuffed potatoes and pour the spinach gravy over it.
7. Add 2 tbsp desi ghee and put lid over pan and cook it over dum (slow flame) for around 7-8 mins.
8. Serve hot with nan or poori, placing potatoes first and then pouring the gravy over it.

Recipe courtesy of Dr. Annpurna Dogra