Cuppo Musho Potato

CUPPO MUSHO POTATO

MUSHROOM STUFFED POTATO CUPS IN TENDER COCONUT GRAVY

  1. Potato – 3
  2. Mushroom chopped – 50gms
  3. Paneer -50gms
  4. Capsicum – 1/8 cup
  5. Celery chopped – 2 tbsp
  6. Spring onion chopped – ¼ cup
  7. Green chilli – 1
  8. Chili powder- ½ tsp
  9. Pepper powder – ¼ tsp
  10. Salt – as to test
  11. Potato scoopings – 50gms
  12. Onion – 1
  13. Tomato – 1
  14. Tender coconut – 1/8 th cup (finely chopped)
  15. Tender coconut water – ½ cup
  16. Ginger garlic paste – ¼ tsp
  17. Garam masala – ¼ tsp
  18. Turmeric – ¼ tsp
  19. Chilli -1 tsp
  20. Coriander leaves – optional
  21. Cream – 1tbsp
  22. Lime juice – 1 tsp

Method

  • Cut potatoes into half and scoop out the inside to make potato cups.
  • Cook potato cups for 10 minutes in boiling water and then deep fry the cups in oil.
  • Sauté ingredients no: 2 and stuff this inside potato cups. Keep aside.\
  • Sauté potato onion tomato and then grind to a paste.
  • Add masalas to the paste and sauté.
  • Add finely chopped tender coconut to the above mix.
  • Add ½ cup tender coconut water and boil.
  • When the gravy cooks and get thicken add cream and lime juice and switch off fire.
  • Transfer gravy to serving dish and arrange stuffed potatoes in the gravy.
  • Coriander leaves and curry leaves can be used for garnishing.

Cuppo Musho Potato recipe contributed by Rakhi alex

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