Stuffed Aloo

Step 1

Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and carefully scoop the inside.

Step 2

Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.

Step 3

Parboil until the water is fully absorbed into the mixture.

Step 4

Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).

Step 5

Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.

Step 6

Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.

Step 7

Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.