METHOD
Peel the potatoes. Slice off
the top and scoop out the center. Deep fry till golden brown.
In a separate pan, heat 2 tbsp oil and fry the onions, caraway seeds, cardamom powder, raisins and cashew nut. Add the
scooped out pieces of potato. Stuff the potatoes ‘shells’ with this
mixture. For the curry, heat some oil and fry the onions. Add the rest of the ingredients
and cook for 10-12 minutes. Then,
add the stuffed potatoes, cover with a tight –fitting lid and cook on a low flame for 10 minutes, or until the potatoes
are done and the curry begins to thicken. To serve, first place the
potatoes in a dish and then pour the curry on top. |
