A flavourful curry dish that includes crispy potato shells filled with a vibrant mint-coriander chutney, simmered in a spiced spinach and fenugreek gravy. A scrumptious fusion of crisp textures and fragrant flavors.
Stuffed Potatoes in Fenugreek And Spinach Curry is a pleasant Indian dish that mixes crispy potato shells with a zesty mint-coriander chutney filling, all smothered in a aromatic spinach and fenugreek curry. It’s a burst of flavors and textures that may tantalize your style buds.
Concerning the Recipe
This recipe is a real fusion of Indian flavors and culinary methods. The crispy potato shells present a satisfying crunch, whereas the tangy mint-coriander chutney inside provides a refreshing burst of taste. However the true star is the velvety spinach and fenugreek curry, infused with fragrant spices that create a harmonious mix of flavors.
Stuffed Potatoes in Fenugreek And Spinach Curry
Serving and Storing Ideas
This dish serves 4-6 individuals and takes round 1 hour to organize. Serve it sizzling, straight off the range, with some naan or rice on the facet to absorb all these scrumptious curry juices. Leftovers might be saved within the fridge for as much as 3 days – simply reheat and crisp up the potato shells earlier than serving.
Stuffed Potatoes in Fenugreek And Spinach Curry
A flavourful curry dish that includes crispy potato shells filled with a vibrant mint-coriander chutney, simmered in a spiced spinach and fenugreek gravy. A scrumptious fusion of crisp textures and fragrant flavors.
Components
- 1 kg Potatoes (medium, spherical)
- 3 tbsp Mint Leaves
- 6 tbsp Inexperienced Coriander
- 10 Inexperienced Chillies (chopped)
- 1/2 tsp Cumin Seeds
- 1 tsp Uncooked Mango Powder
- 4 tsp Raisins
- Salt to style
- 6 tbsp Oil For Frying
- 1/2 tsp Turmeric powder
- 1/3 cup Tomatoes (chopped)
- 2 cups Spinach (chopped)
- 1 cup Fenugreek Leaves (chopped)
- 2 tsp Purple Chilli Powder
- 3 tbsp Yoghurt
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 2 tbsp Clarified Butter
Directions
-
Peel and scoop out a spoonful from the centres of the potatoes.
-
Deep fry the shells until they’re crisp and golden brown.
-
Grind mint, coriander leaves, inexperienced chillies, cumin seeds, mango powder, raisins and salt with little or no water to make chutney and put aside.
-
Warmth 6 tbsp oil in a kadai. Add turmeric powder, tomatoes, spinach and fenugreek leaves. Saute frivolously.
-
Stir in crimson chilli powder and salt and cook dinner until the curry thickens.
-
Combine within the yoghurt, garam masala, coriander powder and clarified butter.
-
Take away from warmth and permit to chill.
-
Spoon the ready chutney into the potatoes.
-
Place the potatoes in a shallow dish and pour the curry over them.
-
Serve sizzling.
Join our publication
Â
Incessantly Requested Questions
Can I exploit frozen spinach and fenugreek leaves?
Whereas contemporary is at all times greatest, you need to use frozen greens in a pinch. Simply make sure that to thaw and drain them totally earlier than utilizing. The flavors could also be barely muted, however it would nonetheless be scrumptious.
Can I make this dish vegan?
No doubt. merely swap the yogurt for a plant-based different like coconut or cashew yogurt, and use a vegan butter substitute or oil as a substitute of ghee.
How can I modify the spice degree?
Should you choose a milder dish, cut back the quantity of inexperienced chilies and crimson chili powder. For a fiery kick, be at liberty to extend them or add a pinch of cayenne pepper.
Can I exploit different greens as a substitute of spinach and fenugreek?
Certain. This dish is flexible sufficient to work with greens like kale, mustard greens, and even a mixture of your favorites. Simply modify the cooking time as wanted for extra tender or more durable greens.
How do I make the potato shells crispy once more after storing?
Simply place the potato shells on a baking sheet and pop them in a preheated oven (350°F) for 5-7 minutes, or till they’ve regained their crispness.
