Stuffed Aloo


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    • 8 medium Potatoes (peeled)
    • 2 cauliflower florets (chopped)
    • 1 tbsp chopped onion
    • 1 capsicum (cored, seeded and chopped)
    • 1 tbsp peas
    • 2 green chilies (chopped)
    • 4 medium tomatoes (cubed)
    • 2 cloves of garlic (chopped)
    • Salt To Taste
    • 2/3rd cup water
    • 1/4th cup ghee
    • 1tsp chopped coriander leaves


    Step 1

    Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and carefully scoop the inside.

    Step 2

    Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.

    Step 3

    Parboil until the water is fully absorbed into the mixture.

    Step 4

    Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).

    Step 5

    Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.

    Step 6

    Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.

    Step 7

    Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.

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