Aloo Nazakat

Stuffed potato barrels marinated in spicy yogurt and baked in oven This recipe is from FoodFood TV channel

New Update
Aloo Nazakat

Main Ingredients Potatoes (oval shaped), Oil
Cuisine Indian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Aloo Nazakat

  • 5 large Potatoes (oval shaped)
  • to deep fry Oil
  • 1 cup Cottage cheese (paneer)
  • 4 tablespoon Cashewnuts , chopped fried
  • 2 tablespoons Raisins , chopped
  • a few sprigs Fresh coriander leaves
  • a few sprigs Fresh mint leaves
  • to taste Salt
  • 1 1/2 teaspoons Red chilli powder
  • 2 teaspoons Green chilli paste
  • 1 tablespoon Ginger , finely chopped
  • 1 1/2 teaspoons Chaat masala
  • 1 1/2 teaspoons Garam masala powder
  • 1 cup Hung yogurt
  • 1 tablespoon Garlic paste
  • 1 tablespoon Ginger paste
  • 1/2 cup Roasted chana dal powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Dried fenugreek leaves (kasoori methi) powder
  • for garnish Fresh mint sprig


  1. Peel potatoes and scoop out from the centre to make a barrel. Reserve the scooped out portions.
  2. Heat sufficient oil in a kadai and deep fry the potatoes till light golden. Drain on absorbent paper and set aside. Similarly deep fry the scooped out portions of the potatoes till golden, drain on absorbent paper and set aside.
  3. Preheat the oven to 200° C.
  4. Take cottage cheese in a bowl, add fried scooped out potato portions, cashewnuts and raisins. Chop mint leaves and coriander leaves and add to the bowl. Add salt, 1 teaspoon red chilli powder, 1 teaspoon green chilli paste, ginger, 1 teaspoon chaat masala and 1 teaspoon garam masala powder and mash well while mixing.
  5. Take hung yogurt in another bowl , add garlic paste, ginger paste, roasted chana dal powder, salt, turmeric powder, remaining red chilli powder, cumin powder, remaining chaat masala, dried fenugreek leaf powder, remaining garam masala powder, remaining green chilli paste and 1 tbsp hot oil and mix well. Stuff potatoes with this cottage cheese mixture.
  6. Grease a non-stick baking tray. Apply yogurt marinade generously over the stuffed potatoes and place in the baking tray. Keep the tray in the preheated oven and bake for 15-20 minutes.
  7. Halve the potatoes vertically, arrange them in a serving plate and serve hot garnished with mint sprig.