Stuffed potatoes (Bharvan sabgi)

- Last updated on GMT

Related tags: Indian cuisine, Coriander, Five minutes

Preparation: 20 minsCooking: 20 minsServes: 10Ingredients:2kg potatoes1kg paneer or cottage cheese, crumbled or grated 500g onions, finely...

Preparation: 20 minsCooking:​ 20 minsServes:​ 10


  • 2kg potatoes
  • 1kg paneer or cottage cheese, crumbled or grated
  • 500g onions, finely chopped
  • 500g tomatoes, chopped
  • 200g potatoes, mashed or grated
  • one tbsp cumin seeds
  • salt
  • one tbsp ground turmeric
  • one tbsp garam masala
  • 50g cashew nut paste
  • 300g Uncle Ben's balti sauce
  • 200g Uncle Ben's madras sauce
  • two tbsp ginger paste
  • two tbsp garlic paste
  • three tbsp fresh coriander leaves, chopped
  • 60ml oil or ghee

Peel and halve the potatoes, and scoop out the centres. Deep fry for five minutes at 140ºC.

For the filling:​ Heat the oil or ghee in a pan. Add the cumin seeds, onions, tomatoes, paneer or cottage cheese, mashed or grated potatoes, turmeric, chopped coriander leaves and salt. Fry gently for two minutes. Reserve.

For the sauce:​ Heat the oil or ghee in a pan and, when hot, add the ginger and garlic pastes. Dissolve the cashew nut paste in a little water and add to the pan. Cook on a low heat until the cashew nut paste is cooked. Add the balti sauce and madras sauce to the cashew nut gravy mix. Check the seasoning and cook very gently for five minutes.

To assemble:​ Stuff the fried potatoes firmly with the cooked filling. Shallow fry the filling side until lightly browned. Pour the sauce into a dish and arrange the stuffed potatoes on top, garnished with chopped coriander leaves.

Supplied by Masterfoods

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