Lahori-style Stuffed Potatoes

Ingredients

In this adaptation, the original Croatian dish of Filovani krumpir is transformed into a Lahori-style delight. The key differences lie in the spices and flavors used. While the original dish may have a milder taste profile, the Lahori version incorporates a variety of aromatic spices such as cumin, coriander, turmeric, and garam masala, which are characteristic of Lahori cuisine. Additionally, the traditional Croatian filling is modified to include ingredients commonly found in Lahori dishes, such as onions, garlic, and green chilies, to enhance the flavor and add a touch of heat. We alse have the original recipe for Filovani krumpir, so you can check it out.

• 4 large potatoes 4 large potatoes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash the potatoes thoroughly and pat them dry. Prick each potato with a fork a few times.
3. 3.
   Place the potatoes on a baking sheet and bake for 45-50 minutes, or until they are tender.
4. 4.
   Remove the potatoes from the oven and let them cool slightly.
5. 5.
   Once the potatoes are cool enough to handle, carefully cut off the top of each potato and set aside.
6. 6.
   Using a spoon, scoop out the flesh from the potatoes, leaving a thin layer of potato on the skin.
7. 7.
   In a pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
8. 8.
   Add the minced garlic and green chili to the pan and cook for another minute.
9. 9.
   Add the cumin powder, coriander powder, turmeric powder, garam masala, and salt. Stir well to combine.
10. 10.
    Add the scooped-out potato flesh to the pan and mix everything together until well combined.
11. 11.
    Stuff the potato skins with the filling mixture, pressing it down gently.
12. 12.
    Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes, or until the tops are golden brown.
13. 13.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Potatoes — Choose large potatoes with a smooth skin for easy stuffing. Be careful not to overcook them, as they should still hold their shape after being hollowed out.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor. Use freshly ground cumin for the best results.
• Garam masala — If you don't have garam masala on hand, you can make your own by combining equal parts ground cinnamon, cloves, cardamom, and black pepper.

Tips & Tricks

• For a spicier version, increase the amount of green chilies or add a pinch of red chili powder.
• Serve the Stuffed Potatoes with a side of mint chutney for an extra burst of flavor.
• If you prefer a creamier filling, mix in a tablespoon of yogurt or cream before stuffing the potatoes.
• Experiment with different fillings by adding cooked peas, paneer (Indian cheese), or minced meat to the mixture.
• Leftover Stuffed Potatoes can be refrigerated and reheated in the oven for a quick and delicious meal.

Serving advice

Serve the Lahori-style Stuffed Potatoes as a main course accompanied by a fresh salad or naan bread. Drizzle the potatoes with tangy yogurt sauce and garnish with additional cilantro for a delightful presentation.

Presentation advice

Arrange the Stuffed Potatoes on a platter, ensuring they are evenly spaced. Sprinkle some extra garam masala and cilantro on top for an appealing touch. Serve with a side of yogurt sauce in a small bowl for dipping.