While Lakshmi is away traveling, I am trying my best to keep this blog alive. I tried a couple of the recipes she has put up on the yumblog, all of which, of course are baked dishes. I don’t think she would mind my doing an individual post here, after all this isn’t the first time I have hijacked this blog! So, everybody, here’s presenting baked potatoes!
- Large size potato – 3 nos
- Green peas – 1 cup
- Onion – 1
- Ginger garlic paste – 1/2 teaspoon (optional)
- Garam masala powder – 1 teaspoon
- Green chillies – 2 nos
- Coriander leaves – 3 twigs
- Tomato puree – 2 tablespoons
- Oil- 1 tablespoon
- Hing – 1/4 teaspoon
- Salt – to taste
- Grated cheese – 3 table spoons (or cheese singles – 3 pieces)
- Wash the potatoes well and pressure cook. Peel and cut into two length wise.
- Scoop out the center. Now the potato halves will look like shallow cups.
- MW the peas with 1 tablespoon water and hing for 4 minutes.
- Finely chop the onions, green chillies and coriander.
- Heat oil in a kadai, add the onions and fry for 2 minutes. Add the tomato puree and keep stirring till the oil separates.
- Add the ginger garlic paste, green chillies, coriander leaves, garam masala and salt and mix well.
- Add the boiled peas and cook for 2 more minutes, stirring continously.
- Fill the potato cups with the pea curry, top with grated cheese or cheese singles.
- Place the potato cups in an oven proof dish. Bake in a hot oven till the cheese melts.
Source: The original recipe is here on the yumblog.
Lakshmi’s note: No notes here, just a picture.
Mandira’s notes: Its hard to resist changing a recipe that includes potatoes because potatoes are so versatile and take flavours so well. I parboiled the peas with salt, no hing. For the filling I finely chopped one large onion, sautéed it with a dash of rosemary, added the peas and seasoning. Seasoning was only salt and pepper. Rosemary went surprisingly pretty well with the peas and potatoes.
As you can see, I tried to stinge on the cheese!