Aloo Nazakat

Ingredients

• 4 large oval shaped potatoes
• Oil to deep fry
• ½ cup grated cottage cheese (paneer)
• 2 tablespoons chopped fried cashewnuts
• 1 tablespoon chopped raisins
• A few sprigs fresh coriander leaves
• A few sprigs fresh mint leaves
• Salt to taste
• 1 teaspoon red chilli powder
• 2 teaspoons green chilli paste
• 1 tablespoon finely chopped ginger
• 1 ½ teaspoon chaat masala
• 1 teaspoon garam masala powder
• 1 cup hung yogurt
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• ½ cup roasted chana dal powder
• ¼ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon dried fenugreek leaf (kasoori methi) powder

Method

1. Preheat oven to 200° C.
2. Peel potatoes and scoop out from centre to make a barrel. Reserve the scooped out portions.
3. 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.
4. Mix together cottage cheese, fried scooped out potato portions, cashewnuts and raisins in a bowl.
5. Chop mint leaves and coriander leaves and add to the bowl.  Add salt, ½ teaspoon red chilli powder, 1 teaspoon green chilli paste and chopped ginger.
6. Add1 teaspoon chaat masala and ½ teaspoon garam masala powder and mash well while mixing.
7. In another bowl mix hung yogurt, 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 tablespoon hot oil and mix well.
8. Stuff potatoes with the cottage cheese mixture. Grease a non-stick baking tray.
9. 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. 
10. Halve the potatoes vertically, arrange them in a serving plate and serve hot.