Ingredients
- 8 Potatoesmedium size
- Oilfor frying
- 1 large Onion
- 1 tbsp Garlic paste
- 2 Tomatoes
- 350 grams Mushrooms
- 125ml Yogurtthick
- 3 tbsp Ginger paste
- 2 Green Chilies
- 1 tbsp Fenugreek LeavesKasuri methi
Directions
Well, who doesn’t love the word Potato after listening and wish to eat something cooked with potatoes or made of potatoes? Our love for potatoes is as admirable and flavorful as the Potato itself as potatoes give life to thousands of dishes all around the planet. It’s hardly rare to see someone complaining about adding potatoes to their meal because there is no reason to hate potatoes.
Potatoes boost flavor and taste along with the nutrition of several dishes. They are rich water vegetables full of carbohydrates, protein, and negligible fat. They are a great source of dietary foods where one can either loss or gain weight with them. They can be used for both purposes, so one never regrets eating a potato salad over a hunch.
Adding potatoes to random dishes is also a widespread trend for many people to enhance the flavor of a simple recipe, one will mostly add in some extra chunks of potatoes in it. But when it comes to making a proper meal with vegetables, we can assure you that you will find hundreds of delicious meals made with potatoes.
LET’S GET COOKING WITH POTATOES!
While assuring some guaranteed beautiful meals made with potatoes, we are also going to share a unique yet delicious recipe with you that will not only satisfy your taste buds but allow your heart to continue making the recipe for the rest of your life. We are sharing the stuffed jacket potatoes recipe with you with easily adaptable instructions so that anyone interested in the method can start working on it as soon as they understand it.
Steps
1 Done | Deep fry your potatoes for 8-10 minutes or coat them in oil and salt and let them bake until they become tender. |
2 Done | Chop the onions, garlic, tomatoes, and mushrooms into small edible pieces and mix them with yogurt, ginger, chilies, coriander, spices mixture (garam masala) and fenugreek leaves altogether. Set them aside after mixing thoroughly. |
3 Done | Cook the mixture on a slow flame for a few minutes. |
4 Done | Take the potatoes and scoop out the flesh for about 1 inch inside the Potato. |
5 Done | Fill the space with cooked mixture and close the holes with taken out flesh again. Tie it up with a string. |
6 Done | Set them in the baking tray again and bake them for at least 20 minutes more. |
7 Done | Serve them hot with yummy tomato or mint sauce. |
