Thursday, August 12, 2010


(Serves 4)

I have written this recipe in two stages because the potato shells can be served separately as starters too with a mint or tamarind chutney. For making the shells you can fry the potatoes first and then scoop out the centres, but that can result in crumbling. So even though it seems difficult, it is best to scoop the potatoes raw to form firm shells. Pricking the potatoes helps in cooking them uniformly. Just two to three pricks per piece should do the trick.

For potato shells


  • Potatoes: 4 medium, peeled
  • Cottage cheese: ½ cup, crumbled 
  • Green chillies: 2, chopped 
  • Salt: to taste 
  • Sugar: ½ teaspoon 
  • Raisins: a handful 
  • Red chilli powder: ½ teaspoon 
  • Cumin powder: ½ teaspoon 
  • Ginger: ½ inch, very finely chopped 
  • Grated cheese: 3 tablespoons 
  • Oil: for deep frying


Halve the potatoes length wise and scoop out the centre to make room for the stuffing. Prick the potatoes with a fork and soak them in salted water for ten minutes. Remove from water and pat dry with a kitchen towel. Heat enough oil in a thick bottomed skillet and deep fry the potato shells till golden brown. Remove and let cool.
Now fry the scooped out parts and reserve for the stuffing.
Preheat oven to 325 degrees Fahrenheit.


In a bowl mix paneer, green chillies, salt, sugar, red chilli powder, cumin powder, ginger, raisins and cheese. Add the extra fried potatoes and mix properly so that there are no lumps. Stuff the potato shells with the mixture and bake in the preheated oven for ten minutes.

For the gravy

  • Oil: 2 tablespoons
  • Asafoetida: a pinch 
  • Fennel seeds: ½ teaspoon, crushed 
  • Cumin seeds: ½ teaspoon, crushed 
  • Onions: 1 large, grated 
  • Ginger paste: 1 teaspoon 
  • Turmeric powder: ½ teaspoon 
  • Chilli powder: 1 teaspoon 
  • Tomato puree: 2cups
  • Salt: to taste 
  • Sugar: a pinch 
  • Coriander leaves: 2 tablespoons
  • Cream: 4 tablespoons


Heat oil in a pan, add asafoetida, cumin seeds and fennel seeds and sauté till fragrant. Add onions and sauté over medium heat. When the onions turn golden brown add ginger, turmeric powder, chilli powder and sauté for a minute. Add tomato puree and sauté till oil separates, about six to eight minutes. Add salt and sugar and about half a cup of water. Bring the gravy to a boil and add the baked potato shells. Turn off heat and add cream. Garnish with coriander leaves and serve hot.

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