1 kg potato (alu)
8-10 green onion (pyaj)
2 tomato (tamatar)
15-120 radish leaves (muli patta)
1 tbsp spinach (palak)
1 tbsp bathwa
4 tbsp mustard vegetable (sarson ka sag)
1 tsp black pepper powder (kali mirch)
salt to taste
1 tsp poppy seeds (post ke dane)
1 cup sour cream (khatti cream)
6 tbsp clarified butter (ghee)
300 gm cheese
How to make cheese potato:
Peel potato and cut in the centre into two halves.
Finely chop green onions and tomatoes.
Finely chop radish leaves, spinach, bathua and mustard vegetable.
Grease the baking tray with ghee and put poppy seeds.
Now place potatoes from the cut side.
Bake in a preheated oven for 400 degree Fahrenheit for 1/2 an hour.
Beat cream and cheese in a container.
Heat ghee in a pan and fry onions until it turns pink.
Then add tomatoes, salt and black pepper powder.
Also add cream and cheese.
Then add mustard vegetable and fry for a minute.
Pour this on potatoes and serve hot.