Baby Potatoes in Chunky Coriander Sauce

The husband is out of town and its just me and lil pumpkin at home so i decided to experiment a bit with my cooking. I read a lot of recipes across the internet for  potatoes with herbs and i really wanted to try them out. So i decided to make something that would suit my tastes and still be yummy enough for the kiddo to eat.

Ingredients

10 baby potatoes, boiled and peeled

Coriander/ parsley - 1 cup chopped roughly

4 -5 cloves of garlic

1 green chili

6-7 almonds/cashews/walnuts, whatever is at hand

Dried oregano - 1 tsp

Olive oil 2 tbsp

Processed cheese - 2 cubes

Method

Peel and cut the baby potatoes in half. In a pan, add 1 tbsp of olive oil and add the potatoes. Keep stirring to coat the potatoes with oil. In a blender combine the coriander, nuts, garlic chilli and the remaining olive oil and blend till the mixture turns 'not so chunky but not smooth'. I used a few almonds and a couple of cashews as i did not have walnuts at home. Mix the sauce with the potatoes and stir till the potatoes are properly coated. Add a cube or two of grated processed cheese as per your preference...i added 2 coz the kiddo loves anything with cheese. Season with salt and oregano and cover and cook for a few mins till the cheese melts. 

Stuffed Tomatoes in Yogurt Gravy

This is one dish that i make quite often on Sundays. I love potatoes and tomatoes extremely and i use them in a lot of other dishes of mine. This dish tops my'what to make when DH invites people over for dinner' list.
The recipe is from Monsoon Spice with a few alterations of my own.

Ingredients:

8 large Tomatoes

For Stuffing:

2 Potatoes, cooked and mashed

2 tbsp Cheese/Paneer, grated

1 large Onion, chopped finely

1 tsp Ginger Paste

1 tsp Chilli Paste

½ tsp Turmeric Powder

1 tsp Kitchen King Masala

½ tsp Red Chilli Powder

1 tbsp Coriander Leaves, finely chopped

1 tbsp Mint Leaves, finely chopped

Salt to taste

For Gravy:

1 medium Onion, finely chopped

1 tsp Jeera/Cumin Seeds

½ tsp Turmeric Powder

1 tsp Garam Masala

1 tsp Kitchen King Masala

½ tsp Coriander Powder

1 cup Fresh Yougurt

2 tbsp Ghee/Oil

Salt to taste

Method:

Remove the top of tomato by ½ inch using a small, sharp knife.

Spoon out the pulp inside using small spoon and reserve this pulp.

Combine all the ingredients for stuffing and mix well.

Make small balls of this mixture and stuff them into the tomatoes.

Place these stuffed tomatoes into non stick pan and cook with the lid on for 7-8 mins until they are cooked and slightly wrinkled.

In a mean while, chop the tomato pulp into small pieces.

Heat ghee/oil in a heavy bottomed pan.

To this add cumin seeds and sauté it till they starts spluttering.

Then add chopped onions and sauté them till they become soft.

Now add coriander powder, garam masala, kitchen king masala, turmeric powder, tomato pulp and salt.

Sauté them for another 2-3 minutes in a medium flame.

To this add yogurt and mix well.

Reduce the flame and arrange baked tomatoes.

Cover the lid and cook in low flame for another 5-6 minutes till the outer skin of tomatoes starts wrinkling.

Serve these stuffed tomatoes garnished with coriander leaves. 

Tastes delicious with rice or chapaties/roties.