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–+ servings
Smita

Cauliflower, Peas, and Potato Boats

Boiled and air fried potato boats are scooped and filed with a spicy cauliflower and peas mixture. They can be served in tomato cream sauce.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Indian Cuisine.
Ingredients Method

Ingredients
  

  • 4 medium /Big Size Potato
  • 1 Tsp Salt
  • 1 Tsp Oil.
Cauliflower ,Peas,Potato Filling
  • ½ Cup Chopped Cauliflower
  • ⅓ Cup Scooped potatoes
  • 2 Tbsp Chopped onion
  • 1 Tbsp Ginger -Garlic Paste
  • ¼ Cup chopped Tomato
  • 1 Tsp Kashmiri red chilli powder
  • 1 Tsp Turmeric Powder
  • 1 Tsp Dry Mango powder
  • 1 Tsp Kasoori methi dry fenugreek leaves
  • Salt according to your taste
  • 1 Tbsp oil
  • 1 Tsp Cumin seeds
  • 1 Tbsp Coriander powder
  • ½ Tsp Garam Masala
For Making Tomato Cream Gravy
  • 2 Cups Tomato puree(store bought or home made it does't matter
  • 1 Tbsp Ginger -Garlic Paste
  • 1 Tbsp Kashmiri Red Chilli Powder
  • 1 Tsp Brown sugar
  • 1 Tsp Oil of your choice
  • 2 Tbsp Cream.(you can use coconut milk as well.
  • Salt according to the taste.
  • 1 Tsp Turmeric Powder

Method
 

How to Prepare Potato Boats
  1. Peel the potato skin.
  2. Boil them until they are fork tender but not very soft- otherwise, they will break.
  3. Cut them into half and scoop them with a scooper. (Do it very carefully, without breaking the potatoes.)
  4. Brush them with a little oil.
How to Air Fry Potato Boats
  1. Preheat air fryer at 380 F.
  2. Arrange all the scooped potato boats in one layer.
  3. Air fry them for 15 minutes. Mine were perfect after 15 minutes. You can increase or decrease the time depending on your preferences.
How to Deep Fry Potato Boats
  1. Fill a frying pan/skillet/wok with oil.
  2. Once it's hot enough, deep fry the potato boats on medium flame.
  3. Keep them aside.
How to Make Cauliflower, Peas, and Potato Filling
  1. Take a pan. Add oil to it.
  2. Add cumin seeds and let them crackle.
  3. Add chopped onion to it. Let it sweat on low/medium flame.
  4. Add ginger-garlic paste and saute until the raw smell is gone.
  5. Add chopped scooped potato and chopped cauliflower to it. Saute it on low/medium flame for 3-4 minutes. Make sure you have finely chopped both.
  6. Add turmeric powder, red chilli powder, dry mango powder, and chopped tomatoes.
  7. Saute it for 2-3 minutes.
  8. Add peas and garam masala to it.
  9. Add salt according to your taste.
  10. Cover it and cook on low/medium flame for 3-4 minutes.
  11. Garnish with cilantro leaves.
  12. Keep them aside till you prepare the gravy.
How to Prepare Tomato Cream Gravy
  1. Take a pan. Add oil to it. Let it heat.
  2. Add ginger-garlic paste to it. Saute until the raw smell is gone.
  3. Add tomato puree, red chilli powder, turmeric powder, brown sugar, and salt to it.
  4. Let it boil on low/medium flame for 4-5 minutes.
  5. Add kasoori methi and cream to it.
  6. Add ½ cup of water to it.
  7. Let it simmer on low flame for 4-5 minutes.
  8. Taste it and if you need to, adjust the seasoning.
  9. The tomato cream gravy is ready.
How to Assemble the Cauliflower, Peas, and Potato Boats
  1. You can eat them with salad, serve them in lettuce leaves, or on top of the tomato cream gravy.
  2. I am sure you will love this.
  3. Enjoy!
Tried this recipe?Let us know how it was!