1. 8-10 mediumpeeled Potatoes
  2. 3 cauliflower florets chopped
  3. 2-3 chopped onion
  4. 1 capsicum (cored, seeded and chopped)
  5. 1 cup peas
  6. 2 green chilies chopped
  7. 4 medium tomatoes cubed
  8. 4-5 tbsp of garlic paste
  9. Salt To Taste
  10. 2/3rd cup water
  11. 1/4th cup oil
  12. some chopped coriander leaves


  • Slice off the top from the potatoes - a thick slice to be used as a lid later, and carefully scoop the inside.
  • Parboil the Cauliflower, capsicum, peas, onion, chilies, garlic and salt in a saucepan with the water
  • When the water is fully absorbed into the mixture,put the mixture into the potatoes
  • Cover with the potato lids and secure with toothpicks
  • Heat the oil in a saucepan and cook the tomatoes with salt for 2 minutes.
  • Arrange the stuffed potatoes over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
  • Garnish the stuffed aloo with chopped coriander and serve hot with roti or Paratha