How to make Aloo Nazakath Recipe - Fried potato cases stuffed with paneer, marinated in spicy yogurt and baked .

This recipe has featured on the show Khanakhazana.

Main Ingredients : Potatoes (आलू), Paneer (cottage cheese) (पनीर)

Cuisine : Punjabi

Course : Starter

Aloo Nazakath

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Aloo Nazakath checkout Aloo Ke Sooley , Aloo Pyaaz Tamatar , Parmesan Potatoes , Peanut Aloo . You can also find more Starter recipes like Baked Soya Roll, Fried Prawn Balls, Papad Paneer ke Kurkure, Avocado Red Pepper Salsa. Or try out these recipes from Punjabi Cuisine like Kala Jam, Sabut Masoor Ki Khichdi, Date And Tamarind Chutney, Rasgulla Phirni.

Aloo Nazakath Recipe Card

Aloo Nazakath

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Aloo Nazakath

  • Potatoes 4 large

  • Paneer (cottage cheese) grated 1/2 cup

  • Oil 2 tablespo

  • Ginger paste 1 1/2 teaspoons

  • Garlic paste 1 1/2 teaspoons

  • Salt to taste

  • Yogurt whisked 1 cup

  • Black salt (kala namak) 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Roasted chana dal (dalia) powdered 3 tablespoons

  • Fresh coriander leaves chopped 3 tablespoons

  • Mustard oil 2 tablespoons

  • Fried papads crushed 2

  • Chaat masala 2 teaspoons

  • Green chillies chopped 2


Step 1

Peel and scoop the potatoes leaving a shell all around.

Step 2

Heat sufficient oil in a kadai and deep-fry until the outer surface of the potatoes turn golden and the potatoes are cooked. Drain and place them on an absorbent paper.

Step 3

Preheat oven to 180ºC. Heat oil in a pan, add one teaspoon ginger-garlic paste. Chop the scooped out portion of the potatoes and add. Add salt and let it cook on medium heat.

Step 4

For marinade take yogurt in a bowl. Add salt, black salt, garam masala powder, red chilli powder, roasted chana dal powder, two tablespoons chopped coriander leaves, remaining ginger-garlic paste and mix. Add mustard oil and mix. Set aside.

Step 5

For stuffing take paneer in a bowl. Add salt, chaat masala, remaining coriander leaves, green chillies, the cooked potatoes, crushed fried papads and mix.

Step 6

Grease a baking tray. Stuff the potato shells generously with the paneer mixture.

Step 7

Put these stuffed potatoes in the yogurt marinade and mix well with a light hand. Let them stand for about thirty minutes.

Step 8

Arrange the stuffed potatoes on the baking tray and keep the tray in the preheated oven and bake for fifteen to twenty minutes.

Step 9

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.