Zanat-E-Numa options crispy fried potato shells filled with a wealthy inexperienced curry constructed from spinach, fenugreek leaves, and fragrant herbs. This distinctive dish combines crunchy textures with daring flavors. The mint-coriander filling provides a contemporary twist. It is excellent for particular events or if you need to impress company with one thing completely different.
Zanat-E-Numa is a kind of dishes that makes folks cease and ask for the recipe. I first tried this at a pal’s ceremonial dinner and couldn’t cease fascinated by it for weeks. The title would possibly sound fancy, however don’t let that scare you away. This recipe creates stunning potato shells crammed with probably the most wonderful inexperienced curry. The mixture of crispy potatoes and creamy, spiced filling is definitely divine. It takes some time to organize, however each step is definitely worth the effort. Your kitchen will scent unimaginable whilst you’re cooking this.
Concerning the Recipe
This recipe is particular as a result of it transforms easy potatoes into one thing extraordinary. You’ll hole out potatoes, fry them till golden, then fill them with a vibrant inexperienced curry. The curry combines spinach and fenugreek leaves with yogurt and spices. The mint-coriander paste provides unimaginable freshness. It’s like having two dishes in a single – crispy shells and creamy filling. This dish works nice as a principal course or spectacular aspect dish. Your loved ones will assume you’ve been taking secret cooking courses.
Why You’ll Love This Recipe
The textures on this dish are wonderful. You get that satisfying crunch from the potato shells, then the graceful, creamy filling bursts with taste. The inexperienced curry tastes contemporary and earthy on the similar time. The mint and coriander paste brings brightness that balances the wealthy spinach combination. It’s additionally a good way to make use of up further potatoes and leafy greens. Plus, it appears so spectacular on the desk that everybody thinks you’re a gourmand chef. The leftovers style even higher the subsequent day when all of the flavors have melded collectively.
Zanat E Numa
Cooking Suggestions
Select potatoes which are related in measurement for even cooking. When scooping out the insides, go away sufficient potato wall in order that they don’t break throughout frying. Save the scooped potato flesh for one more recipe – don’t waste it. Fry the shells in batches so the oil temperature stays constant. Be sure that your inexperienced curry is thick sufficient earlier than stuffing, or it’s going to make the shells soggy. Let the curry cool utterly earlier than mixing – scorching mixtures could be harmful in a blender.
Serving and Storing Strategies
This recipe serves 4-6 folks and takes about 90 minutes complete. Serve instantly whereas the potato shells are nonetheless crispy. It pairs splendidly with plain rice or heat naan bread. Retailer leftovers within the fridge for as much as 3 days. Reheat gently within the oven to keep up some crispness, although they’re additionally scrumptious chilly. The flavors develop superbly in a single day, making this an ideal make-ahead choice for dinner events.
Nutrient Advantages
This dish packs critical dietary worth. Spinach supplies iron, nutritional vitamins A and Okay, plus folate. Fenugreek leaves provide fiber and assist with digestion. The yogurt provides probiotics for intestine well being. Potatoes provide you with potassium and vitamin C. All these herbs and spices carry antioxidants too. The mint and coriander help digestion. Whereas the frying provides energy, the nutrient-dense filling makes this a reasonably balanced meal when served with rice or bread.
Zanat-E-Numa
Zanat-E-Numa options crispy fried potato shells filled with a wealthy inexperienced curry constructed from spinach, fenugreek leaves, and fragrant herbs. This distinctive dish combines crunchy textures with daring flavors. The mint-coriander filling provides a contemporary twist. It is excellent for particular events or if you need to impress company with one thing completely different.
Substances
- 1 kg Potatoes (medium-sized, spherical)
- Vegetable Oil for frying
- 3 tsp Mint Leaves
- 10 Inexperienced Chillies (chopped)
- 6 tbsp Inexperienced Coriander
- 1/2 tsp Cumin Seeds
- 1 tsp Mango Powder
- 4 tsp Raisins
- Salt to style
- 6 tbsp Vegetable Oil
- 80 gms Tomatoes (chopped)
- 1/2 tsp Turmeric Powder
- 400 gms Spinach (chopped)
- 3 1/2 cups Fenugreek Leaves (chopped)
- 2 tsp Crimson Chilli Powder
- 3 tbsp Yoghurt
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 2 tbsp Ghee
Directions
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Peel and scoop out the within portion of the potatoes and deep fry the potato shells until crisp and golden brown.
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Grind the mint leaves, inexperienced coriander, inexperienced chillies, cumin seeds, mango powder, raisins and salt along with little or no water to make a effective paste.
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Preserve apart.
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Warmth the oil in a kadai.
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Add the turmeric powder, tomatoes, spinach and fenugreek leaves.
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Saute evenly.
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Add the crimson chilli powder and salt.
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Prepare dinner until the curry thickens.
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Combine within the yoghurt, garam masala, coriander powder and ghee.
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Take away from warmth and maintain apart to chill.
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When the combination is cool sufficient, mix to a thick gravy and reheat.
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Spoon the ready gravy into the fried potato shells.
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Place the stuffed potatoes in a shallow dish and pour the leftover gravy over them.
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Serve scorching.
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Incessantly Requested Questions
Can I bake the potato shells as an alternative of frying them?
Sure, you may brush the hollowed potatoes with oil and bake at 400°F for 25-Half-hour till golden and crispy. They received’t be fairly as crunchy as fried ones, however they’ll nonetheless style nice and be a lot more healthy. Flip them midway by baking for even browning.
What can I do with the scooped potato flesh?
Don’t throw it away. Use it to make mashed potatoes, add it to soups, or make potato patties. You may as well boil and mash it, then combine with spices to make aloo tikki. Retailer it within the fridge and use inside 2 days for greatest freshness.
Can I make the inexperienced curry forward of time?
Certainly. The curry really tastes higher when made a day forward. Retailer it coated within the fridge and reheat gently earlier than stuffing the potatoes. This makes the recipe way more manageable when entertaining company since you may give attention to simply frying the potato shells.
My curry turned out too watery, what ought to I do?
Prepare dinner it longer on medium warmth to evaporate extra moisture. You may as well add a tablespoon of besan (chickpea flour) blended with water to thicken it. Be sure that to squeeze extra water from the spinach and fenugreek earlier than including them to stop watery curry.
Can I freeze the stuffed potatoes?
It’s not advisable to freeze the whole dish for the reason that potato shells will lose their crispness. Nonetheless, you may freeze the inexperienced curry filling for as much as 3 months. Thaw and reheat it, then stuff into freshly fried potato shells for greatest outcomes.
