Lucknowi Bharwan Aloo Recipe

Discover another delicious vegetable recipe of Lucknowi Bharwan Aloo Potatoes stuffed and cooked in lucknowi style
Lucknowi Bharwan Aloo
Recipe Ingredients

  • Potatoes    25-30 medium
  • Oil           2 tablespoons+ to deep fry
  • Cottage cheese (paneer),grated     100 grams
  • Green chillies,seeded and chopped     4-5
  • Cashewnuts,chopped        10-15
  • Raisins     10
  • Salt     to taste
  • Ginger,chopped     1 inch piece
  • Dry mango powder (amchur)     1/2 teaspoon
  • Fennel seeds (saunf)     1 teaspoon
  • Cumin seeds     1 teaspoon
  • Asafoetida     a pinch
  • Onions,grated     2 medium
  • Ginger paste       2 teaspoons
  • Turmeric powder     1/2 teaspoon
  • Tomato puree      2 cups
  • Fresh coriander leaves,chopped     1 small bunch
  • Jaggery (gur)      1/2 cup
  • Fresh cream        2 tablespoons
Recipe Method

  1. Peel and halve the potatoes. Using a spoon scoop out the centers of each half leaving a shell. Heat sufficient oil in a kadai and deep fry the shells till light golden. Drain and set aside on an absorbent paper. Take cottage cheese in a bowl. Add green chillies, cashew nuts, raisins, salt, ginger, dry ginger powder and mix. Stuff this mixture into the fried potato shells and press firmly. Set aside. For the gravy heat two tablespoons of oil in a pan. Pound fennel seeds and cumin seeds lightly in a mortar with a pestle. Add asafoetida and the pounded spices to the oil and saute till fragrant. Add grated onions and saute till golden. Add a little water to avoid scorching. Add ginger paste, turmeric power, tomato puree and saute till the oil begins to separate. Add one cup of water and bring it to a boil. Add coriander leaves and jaggery and mix. Gently lower the stuffed potato shells. Add cream. Cover, reduce heat and cook for fifteen minutes. Do not stir just shake the pan lightly occasionally. Serve hot.

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