Ingredients:
Potatoes – 1 kg, medium, round
Mint Leaves – 3 tbsp
Green Coriander – 6 tbsp
Green Chillies – 10, chopped
Cumin Seeds – 1/2 tsp
Raw Mango Powder – 1 tsp
Raisins – 4 tsp
Salt to taste
Oil For Frying – 6 tbsp
Turmeric powder – 1/2 tsp
Tomatoes – 1/3 cup, chopped
Spinach – 2 cups, chopped
Fenugreek Leaves – 1 cup, chopped
Red Chilli Powder – 2 tsp
Yoghurt – 3 tbsp
Garam Masala – 1 tsp
Coriander Powder – 1 tsp
Clarified Butter – 2 tbsp
Method:
1. Peel and scoop out a spoonful from the centres of the potatoes.
2. Deep fry the shells till they are crisp and golden brown.
3. Grind mint, coriander leaves, green chillies, cumin seeds, mango powder, raisins and salt with very little water to make chutney and set aside.
4. Heat 6 tbsp oil in a kadai. Add turmeric powder, tomatoes, spinach and fenugreek leaves. Saute lightly.
5. Stir in red chilli powder and salt and cook till the curry thickens.
6. Mix in the yoghurt, garam masala, coriander powder and clarified butter.
7. Remove from heat and allow to cool.
8. Spoon the prepared chutney into the potatoes.
9. Place the potatoes in a shallow dish and pour the curry over them.
10. Serve hot.
