Try this unique stuffed potato dish coupled with khichuri during Lakshmi Puja

The festive season for Bengalis has just begun. After Durga Puja, it’s now time for Lakshmi Puja. Homes are buzzing with preparations for the celebration. Along with all the rituals and decorations, the offering—or bhog—for Lakshmi Puja holds great importance. Traditionally, the bhog includes khichuri, labra, and payesh. However, if you wish to add something new to your festive menu, you can try making Stuffed Potato Curry with Chhena (Indian cottage cheese). Here’s the recipe:

Ingredients

1. 1 kg potatoes
2. 500 g chhena (cottage cheese)
3. 2 tsp roasted fennel powder
4. 2 tsp Kashmiri red chilli powder
5. ½ cup cashews
6. ½ cup raisins
7. 2 tsp cumin powder
8. 3 tsp ginger paste
9. 150 g sour curd
10. Whole garam masala (cinnamon, green cardamom, cloves)
11. 3 tbsp cashew paste
12. ½ cup tomato puree
13. 2 tsp kasuri methi (dried fenugreek leaves)
14. 2 tsp turmeric powder
15. 3 tbsp ghee
16. Mustard oil as required
17. Salt and sugar to taste

Preparation

1. Peel the potatoes and cut them in half. Scoop out the centers with a spoon to make space for stuffing. Mix the potatoes with salt and turmeric and set aside.
2. Make the stuffing:
3. In a pan, add the drained chhena, fennel powder, chilli powder, salt, sugar, cashews, and raisins. Sauté lightly until the mixture blends well and becomes slightly crumbly. Allow it to cool before stuffing.
4. Stuff the potatoes:
5. Once the filling cools, firmly stuff it into the hollowed potatoes. To prevent the filling from spilling out while cooking, you can seal the top with a bit of gram flour (besan) paste.
6. Fry the stuffed potatoes:
7. Gently fry the stuffed potatoes until golden brown and keep them aside.
8. Prepare the gravy:
9. In the same oil, add whole garam masala for tempering. Then add tomato puree, cumin powder, coriander powder, salt, sugar, and turmeric. Sauté until the masala releases oil.
10. Combine and cook:
11. Add the curd, cashew paste, and a bit of garam masala. Stir gently, then place the fried potatoes in the gravy. Avoid stirring too much to keep the filling intact. Add a small amount of water to cook the potatoes—just enough to simmer, not drown them.
12. Final touches:

Once the potatoes are cooked through, garnish with fried cashews and raisins. Serve hot with khichuri or pulao.