Ingredients
- 4 round potatoes – boiled in salted water & peeled
- ½ cup boiled corn (fresh corn should be boiled with a pinch of haldi)
- 1 tbsp butter
- ½ onion – finely chopped, 1 green chilli – deseeded and chopped finely
- 2 tbsp finely chopped parsley or coriander
- ¼ tsp salt, ¼ tsp freshly ground pepper, or to taste
- 50 gms cheese
- 1 tsp mustard powder
- 2 tbsp butter, 2 tbsp maida (plain flour)
- 1 tej patta (bay leafe)
- 1½ cups milk
- ½ cup cream, ½ tsp salt, or to taste, ¼ tsp pepper
Instructions
- Half the potatoes. Scoop out a little with the back of a teaspoon, leaving a ¼ wall. Sprinkle some salt and pepper on the potatoes. Keep aside.
- Melt 1 tbsp butter in a clean kadhai. Add onion and green chilli. Stir fry till light golden. Add salt, freshly ground pepper & parsley or coriander. Add the corn. Toss well for a couple of minutes of minutes. Remove from fire.
- Stuff the filling into the potato shells, leveling the top. Keep the left over filling aside.
- To prepare the mustard sauce, melt 2 tbsp butter. Add tej patta
- Add mustard powder and maida. Cook on low heat for 1 minute.
- Add milk and mix well. Cook, stirring continuously till the sauce turns slightly thick and coasts the back of the spoon.
- Remove from heat and add the cream. Add salt & pepper to taste. Remove the bay leaf.
- Pour some mustard sauce (¼ of it) at the base of the serving dish.
- Slice just a little from the bottom of each stuffed potato, so that it can sit upright in the dish. Arrange the potatoes and spread the rest of the sauce over the potatoes. Sprinkle the left over corn filling.
- Grate cheese on top and bake till cheese turns brown.