"Maa ke haath ka khana,kitna suhaana tha woh zamaana"
Maa ke haath ke khane ka swaad koi bhi chef nahi daal sakta. (No chef can bring the taste of food cooked by your mother)
Distances can never lessen my love for her. She is in India and I'm in Dubai but she is still my first and best friend.
I miss my Mom's love❤️care, affection, and understanding and the small moments that we shared; having fun in the kitchen while cooking with my mother are the moments that I cherish the most and love to relive again and again.

This rec is my Mom's recipe which is still relished by all. By recreating her rec with little twists I am remembering her. I know I can never ever bring that taste but its my humble try to recreate her magic in my kitchen.

Heres the Rec:


🔶Potatoes -2 (big size)

🔶For stuffing-
🔸Mashed paneer- ½ cup
🔸Oil-½ tsp
🔸Cumin and Mustard seeds -¼ tsp each
🔸Red chilli powder- ¼ th tsp
🔸Salt to taste
🔸Coriander powder- ¼ th tsp
🔸Garam masala powder- ¼ th tsp
🔸Turmeric powder- ½ tsp
🔸Chopped coriander

🔶🌞For gravy-
🔸Ghee- 1 tsp
🔸Tomatoes- 3-4 ( grind them to a paste)
OR Tomato paste- 2 tbsp
🔸Whisked yogurt- 1 tbsp
🔸salt to taste
🔸Jeera- ½ tsp
🔸Ginger powder- ¼ th tsp
🔸Hing- 1 pinch
🔸Turmeric powder- ½ tsp
🔸Red chilli powder- ½ tsp
🔸Coriander powder- 1 tsp
🔸Garam masala powder- ½ tsp
🔸Chopped coriander


Peel & prick potatoes with a fork.
 Cut ends from both the sides and keep them aside.
With the help of an Apple Corer scoop out the core of the potatoes.
 Now keep the caps n potatoes in water ( water, 1tsp salt & 1 tsp turmeric powder). Potatoes should be totally immersed in this haldi salt water. Keep it for 1 hr.
 🔶Meanwhile make the stuffing. 
🔶Heat oil in a pan.
🔶Put mustard seeds & jeera. Let them crackle.
🔶Add all the masalas.
🔶Add mashed paneer.
🔶Mix well.
🔶Cook on low flame for 2-3 mins.
🔶Switch off the flame & let it cool.
🔶Add chopped coriander.

🔶Take out potatoes from water.
🔶Stuff the core with paneer stuffing.
🔶Put the caps.
🔶Secure the cap with toothpiks.

🔶In a pressure cooker heat ghee.
🔶Add jeera. Let it crackle.
🔶Add hing n ginger powder.
🔶Add tomato paste.
🔶Add yogurt n all masalas.
🔶Cook on low flame for 1-2 mins till the ghee separates out.
🔶Add all the masalas.
🔶Mix well. N add ½ glass water.Mix well
🔶Gently put potatoes in d gravy n cook for 6-7 whistles.
🔶Check by pricking a knife whether they are done or not.
🔶When fully done Take out your potatoes from the cooker.
🔶Let them cool for some time.
🔶Remove the caps.
🔶With the help of a sharp knife cut into roundels.
🔶Put the gravy in a serving bowl.
🔶Arrange the roundels on the gravy. 
🔶Garnish with coriander n serve hot with Paratha, chapati or Rice.