Ingredients:

• medium size Potatoes – ½ kg
• mashed Paneer – ¼ cup
• plain khova – ¼ cup
• chopped Raisins – 1 tbsp, generous
• bread slices 2
• oil to deep fry
• pepper to taste
• salt to taste
• For Sauce:
• fresh curds – 1 cup, beaten till smooth
• Cashew nuts – ¼ cup
• Poppy Seeds – ¼ cup
• Ghee – 2 tbsp
• cloves, cinnamon, Cardamom 2 each
• Mace 2 blades
• fennel (saunf) – 1 tsp
• Kalonji – 1/2 tsp
• kasoori Methi – 1 tsp
• Ginger Garlic paste – 1 tbsp
• kashmiri chilli powder – 1 tsp
• white pepper powder – ½ tsp
• coriander powder – ½ tsp
• cumin powder – ½ tsp
• salt to taste

Method:

1. Boil potatoes till soft but not overcooked. Cool and peel.
2. Cut the potatoes into halves and carefully scoop out the center to shape them like cups.
3. Combine the filling ingredients with ½ the scooped out potato and stuff the cups with it.
4. Soak bread slices in water for 1 minute.
5. Drain, squeeze and mash.
6. Mix it with 2-3 tbsp of scooped out mashed potato.
7. Add salt and pepper to taste.
8. Seal the cups with bread potato mixture and deep fry in hot oil till golden brown.
9. For sauce:
10. Grind cashewnuts with poppy seeds to a smooth paste.
11. Heat ghee in a non stick fry pan, add all the ingredients from cloves to kalonji.
12. Fry for few seconds.
13. Add kasoori methi and ginger garlic paste. Fry till fragrant.
14. Mix all the powders with little water to a paste and add. Fry for ½ minute.
15. Add cashew and poppy seed paste, salt and ½ cup of water.
16. Simmer for 2 minutes.
17. Remove from fire and stir in the curds.
18. Arrange the potatoes in a shallow serving dish and pour the sauce over it. Serve hot with rotis or naan.

Recipe courtesy of Chandra Bhatt