How to make Aloo Nazakat -

Stuffed potato barrels marinated in spicy yogurt and baked in oven

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potatoes (oval shaped), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

Aloo Nazakat

Aloo Nazakat Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aloo Nazakat Recipe

  • Potatoes (oval shaped) 5 large

  • Oil to deep fry

  • Cottage cheese (paneer) 1 cup

  • Cashewnuts , chopped fried 4 tablespoon

  • Raisins , chopped 2 tablespoons

  • Fresh coriander leaves a few sprigs

  • Fresh mint leaves a few sprigs

  • Salt to taste

  • Red chilli powder 1 1/2 teaspoons

  • Green chilli paste 2 teaspoons

  • Ginger , finely chopped 1 tablespoon

  • Chaat masala 1 1/2 teaspoons

  • Garam masala powder 1 1/2 teaspoons

  • Hung yogurt 1 cup

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Roasted chana dal powder 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Dried fenugreek leaves (kasoori methi) powder 1/2 teaspoon

  • Fresh mint sprig for garnish


Step 1

Peel potatoes and scoop out from the centre to make a barrel. Reserve the scooped out portions.

Step 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.

Step 3

Preheat the oven to 200° C.

Step 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.

Step 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.

Step 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.

Step 7

Halve the potatoes vertically, arrange them in a serving plate and serve hot garnished with mint sprig.

website of the year 2013
website of the year 2014
website of the year 2016
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.