Ingredients
8 Potatoes, medium-sized
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 tsp (2 g) Black cumin (shahi jeera) seeds
1 tsp (2 g) Aniseed (saunf)
2 Onions, chopped
1 tsp (2 g) Black cardamom (badi elaichi), pounded
5 tbsp (50 g) 1 3/4 oz Raisins (Idshmish)
5 tbsp (50 g) 1 3/4 oz Cashew nuts (kaju)
Sate to taste

For the curry:
2 tbsp (50 g) l 3/4 oz Onion, chopped
1 1/4 cups (250 g) 9 oz Yoghurt (dahi), whisked
1 cup (200 ml) 7 fl oz Tomato puree
4 tsp (24 g) Ginger-garlic (adrak lasan) paste
2 3/4 tbsp (40 g) Almond (badaam) paste
1 tsp (2 g) Aniseed
1/2 tsp (1 g) Mace (javitri) powder
1/2 tsp (1 g) Black cumin seeds
4 Green cardamom (choti elaichi)
6 Cloves (laung)
4 tsp (20 g) Red chilli paste
2 tsp (3 g) Cumin (Jeera) powder
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
Salt to taste Vegetable oil for frying

method
1. Peel the potatoes and slice off the tops. Scoop out the centre with a sharp knife. Fry the shells and centres to a golden brown. Allow the centres to cool and then mash.

2. Heat the oil in a wok (kadhai); saute black cumin seeds and aniseed. Add onions and saute till transparent. Add the fried potato centres, cardamom powder, raisins, and cashew nuts. Stir-fry for a few minutes. Season with salt. Keep aside.

3. Stuff the fried shells with the prepared mixture and keep aside.

4. For the curry, heat the oil in a thick-bottomed pan. Saute onion till transparent. Add yoghurt, tomato puree, ginger-garlic paste, almond paste, aniseed, mace, black cumin seeds, green cardamom, cloves, red chilli paste, cumin powder, coriander powder, and salt. Stir-fry for 8 – 10 minutes.

5. Place the stuffed potatoes in the curry; cover the lid and seal with dough. Cook on low heat for 10 minutes. Remove from heat. Place the potatoes in a serving dish, strain the curry and pour on top of the potatoes.

6. Serve immediately, accompanied by any Indian bread of choice.

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