Simple ingredients, simple flavours and a simple makeover for our everyday aloo methi sabzi.
|For the potato shell:|
|Sea salt||To Taste|
|Crushed black pepper||2 Teaspoon|
|For the filling|
|Slit green chilies||2|
|Boiled potatoes||1 Cup (16 tbs)|
|Turmeric powder||1 Teaspoon|
|Red chilli powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Fenugreek leaves||3 7/20 Ounce (1 bunch,methi)|
|Grated mozarrela||1 Cup (16 tbs) (cheese)|
|Red chilli flakes||2 Teaspoon|
|Crushed black pepper||1 Teaspoon|
1.In a bowl, add potatoes (with skin), oil, sea salt, crushed black pepper & mix well.
2.Place them in a baking tray with butter paper.
3.Bake the potatoes at 180-degree C for 15-20 mins.
4.Let them cool.
5.Now scoop out the potatoes leaving the base intact. Keep it aside.
6.In a pan, heat some oil butter.
7.Add the slit green chilies, boiled potatoes and toss well.
8.Add turmeric powder, red chilli powder, cumin powder, fenugreek (Methi) leaves, salt and cook.
9.Once the fenugreek (Methi) leaves have left water, its ready. Keep aside.
10.Put this filling in the baked potato shells.
11.Add grated mozzarella cheese, crushed black pepper and red chilli flakes on top.
12.Bake at 180-degree C till the cheese melts.
13.Serve hot with any dip.