Aloo Akbari

Stuffed aloo tikkis served on a bed of rich and smooth gravy. This is a Sanjeev Kapoor exclusive recipe.

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Aloo Akbari

Main Ingredients Potatoes
Cuisine Indian
Course Main Course Vegetarian
Prep Time 41-50 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Aloo Akbari

  • 1½ cups Potatoes boiled, peeled and mashed


  1. Heat 2 tbsps oil in a pressure cooker, add green cardamoms, green chillies and ginger-garlic paste, mix and sauté till the raw flavour of ginger and garlic goes away.
  2. Add onions, mix and saute on medium heat for 2 minutes. Add white pepper powder and mix well. Add cashewnuts and mix well. Add khoya and yogurt and mix well. Add Madras curry powder and mix well. Add 2 cups water and salt and mix well. Cover the cooker and cook under pressure till 4-5 whistles are released.
  3. Open the lid of the pressure cooker once the pressure is completely released. Grind the mixture to a fine puree with a hand blender and pass through a fine sieve into a non-stick pan and heat till it comes to a boil.
  4. Meanwhile, take potatoes in a bowl, add salt, green chillies, red chilli powder and coriander leaves and mix well.
  5. Divide the mixture into equal portions and shape each portion into a katori. Stuff them with some raisins, bring the edges together and press to make tikkis.
  6. Heat butter and 2 tbsps oil in another non-stick pan, add the stuffed tikkis and shallow-fry, turning sides, till golden brown and crisp on both sides. Drain on absorbent paper.
  7. Spread the gravy on a serving plate and place the prepared tikkis over it. Garnish with coriander leaves, sprinkle a little red chilli powder and serve hot.