Ingredients:

Potatoes 1 kg
Mustard oil for frying

For the filling:
Mint (pudina) leaves 100 gm
Green coriander (hara dhaniya) 250 gm
Green chillies 50 gm
Cumin (jeera) seeds 1 tsp / 2 gm
Mango powder (amchur) 5 tsp / 10 gm
Raisins (kishmish) ½ cup / 50 gm
Salt to taste
Mustard oil ½ cup / 100 ml
Turmeric (haldi) powder 2½ tsp / 5 gm
Tomatoes, finely chopped 200 gm
Spinach (palak), washed 1 kg
Fenugreek (methi) leaves, washed 250 gm
Red chili powder 10 tsp / 20 gm
Salt to taste
Coriander (dhaniya) powder 5 tsp / 7½ gm
Garam masala 5 tsp / 10 gm
Yoghurt (dahi) ½ cup / 90 gm
Ghee 2 tbsp / 30 gm
Green coriander (hara dhaniya), chopped 2 tbsp / 8 gm
Ginger (adrak), ½” piece, julienned 1

Method:

1.Peel and scoop out the inside portion of the potatoes, leaving the outer skin intact. Heat the mustard oil till smoking in a wok (kahdai); deep-fry the potato shells till crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels. For the filling, blend all the ingredients together to a smooth paste. Keep aside.
2.Heat the oil till smoking in the same wok; add the turmeric powder, tomatoes, spinach, and fenugreek leaves. Sauté for 15 minutes or till the mixture thickens. Remove from heat and keep aside to cool. When cool, blend this spinach mixture.
3.Fill the fried potato shells with the mint and coriander paste and put them on a frying pan. Pour the spinach gravy over the stuffed potatoes. Add 2 tbsp ghee and cook the potatoes on dum for about 1 hour. Serve hot garnished with green coriander and ginger.

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