Stuffed Potatoes with Paneer

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Stuffed Potatoes with Paneer

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Tarla Dalal

06 December, 2024

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Stuffed Potatoes with Paneer recipe

Table of Content

About Stuffed Potatoes With Paneer

Ingredients

Methods

Nutrient values

A crispy outer and a soft interior, makes stuffed potatoes with paneer a perfect starter! roasted potato cases are stuffed with a delectable mixture of cottage cheese spiced mildly with green chillies and interspersed with cashews and raisins. Sour cream makes a great accompaniment for this delightful snack.

Ingredients

For The Potato Cases

3 whole boiled and peeled potato , cut into halves and scooped

oil or greasing and cooking

salt to taste

For The Stuffing

1 cup mashed paneer (cottage cheese)

1 tbsp finely chopped coriander (dhania)

2 tsp finely chopped green chillies

salt to taste

a pinch of sugar

1 tbsp chopped cashew nut (kaju)

1 tbsp chopped raisins (kismis)

1 tsp milk (optional)

For The Garnish

2 tbsp finely chopped coriander (dhania)

For Serving

green chutney

Method

For the potato cases

Heat a non-stick tava (griddle), grease it with oil and place the potatoes on it.
Put little oil and sprinkle a little salt all over the potatoes and cook on a high flame for 2 to 3 minutes or till they turn light brown in colour.
Turn the potatoes around, sprinkle a little salt, brush a little more oil and cook on a high flame for 2 to 3 minutes or till they turn light brown in colour.
Turn the potatoes again and cook on a slow flame for 2 to 3 minutes. Keep aside.

For the stuffing

Combine all the ingredients in a bowl along with 1 tsp milk or water and mix well.
Divide the stuffing into 6 equal portions and keep aside.

How to proceed

Fill 1 portion of the stuffing into each potato case and press them well so the stuffing does not spill out.
Heat a non-stick tava (griddle), place the stuffed potato cases on it with the stuffed side facing upwards and cook on a medium flame for 1 minute.
Turn them upside down and cook on a medium flame for a few seconds.
Transfer to a plate, garnish with coriander and serve immediately with sour cream.