Monday, 31 March 2014


Chef's Name
Ravi Rai
Recipe Cook Time
40 Minutes + Marination Time(1hr)
Recipe Rating
Baby potatoes
8 No
Refined oil
For Frying
1 large
 garlic paste 
1 Tbsp
2 No
thick yoghurt 
125 Ml
ginger paste 
2 Tbsp
garlic paste 
1 Tbsp
green chillies 
2 No
fresh coriander 
1 Tbsp
 kasoori methi
1 Tbsp


  • Deep fry whole potatoes in oil for 8-10 minutes or coat each potato with little oil.
  • Rub with salt and bake until tender. Set aside to cool.
  • Mix the onions, garlic, tomatoes and mushrooms. Add yoghurt, ginger, garlic, chillies, coriander, garam masala and methi leaves. Set aside for 1 hour. 
  • Cook mushroom mixture with marinade over a slow fire. 
  • Cut off a small circle from the narrow top of the potato. 
  • Scoop out the flesh to within an inch of the skin. 
  • Fill the cavity with the mushroom filling. 
  • Replace the potato caps and hold in place with a string. 
  • Place in an oven and bake for 20 minutes.

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THank You 
Warm Regards
Cheffy Ravi Rai