Ingredients :
2 Potatoes ( boiled and peeled)
Butter for cooking
For The Paneer Filling
1/2 cup Grated Cottage Cheese
1/2 tsp Cumin Seeds
1-2 Finely Chopped Green Chilies
2 tbsp Finely Chopped Coriander
2 tbsp Finely Chopped Mint Leaves
1/2 tsp Black Salt
1/2 tbsp Oil
Salt to taste
For The Topping
Green Chutney as required
Sev as required
Method :
For the paneer filling : Heat the oil, add the cumin seeds. When the cumin seeds crackle, add the green chillies, paneer, black salt and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the coriander and mint and mix well. Divide the filling into 4 equal portions and keep aside. Cool the potatoes completely and cut each potato horizontally into 2 halves. Scoop the center of each potato half a little, using a spoon so that a light depression is formed for the filling. Fill 1 portion of the filling into each potato case and press them well so the filling does not spill out. Top with the sev and green chutney and serve immediately.
2 Potatoes ( boiled and peeled)
Butter for cooking
For The Paneer Filling
1/2 cup Grated Cottage Cheese
1/2 tsp Cumin Seeds
1-2 Finely Chopped Green Chilies
2 tbsp Finely Chopped Coriander
2 tbsp Finely Chopped Mint Leaves
1/2 tsp Black Salt
1/2 tbsp Oil
Salt to taste
For The Topping
Green Chutney as required
Sev as required
Method :
For the paneer filling : Heat the oil, add the cumin seeds. When the cumin seeds crackle, add the green chillies, paneer, black salt and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the coriander and mint and mix well. Divide the filling into 4 equal portions and keep aside. Cool the potatoes completely and cut each potato horizontally into 2 halves. Scoop the center of each potato half a little, using a spoon so that a light depression is formed for the filling. Fill 1 portion of the filling into each potato case and press them well so the filling does not spill out. Top with the sev and green chutney and serve immediately.
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