How to make stuffed aloo at home?

Ingredients

8 medium Potatoes (peeled)

2 cauliflower florets (chopped)

1 tbsp chopped onion

1 capsicum (cored, seeded and chopped)

1 tbsp peas

2 green chilies (chopped)

4 medium tomatoes (cubed)

2 cloves of garlic (chopped)

Salt To Taste

2/3rd cup water

1/4th cup ghee

1tsp chopped coriander leaves

Method

1 Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and carefully scoop the inside.

2 Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.

3 Parboil until the water is fully absorbed into the mixture.

4 Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).

5 Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.

6 Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.

7 Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.