Lucknowi Bharwan Aloo

Ingredients 

• 25-30 medium potatoes
• 2 tablespoons oil + to deep fry
• 100 grams paneer (cottage cheese), grated
• 4-5 green chillies,seeded and chopped
• 10-15 cashewnuts, chopped
• 10 raisins
• Salt to taste
• 1 inch ginger piece, chopped
• 1/2 teaspoon dry mango powder (amchur)
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon cumin seeds
• A pinch of asafoetida
• 2 medium onions, grated
• 2 teaspoons ginger paste
• 1/2 teaspoon turmeric powder
• 2 cups tomato puree
• 1 small bunch fresh coriander leaves, chopped
• 1/2 cup grated jaggery (gur)
• 2 tablespoons fresh cream

Method

1. Peel and halve the potatoes. Using a spoon scoop out the centres of each half leaving a shell. Heat sufficient oil in a kadai and deep fry the shells till light golden.
2. Drain and set aside on an absorbent paper.
3. Take cottage cheese in a bowl. Add green chillies, cashewnuts, raisins, salt, ginger, dry ginger powder and mix. Stuff this mixture into the fried potato shells and press firmly. Set aside.
4. For the gravy heat two tablespoons of oil in a pan. Pound fennel seeds and cumin seeds lightly in a mortar with a pestle. Add asafoetida and the pounded spices to the oil and sauté till fragrant. Add grated onions and sauté till golden. Add a little water.
5. Gently lower the stuffed potato shells. Add cream. Cover, reduce heat and cook for fifteen minutes. Do not stir just shake the pan lightly occasionally.
6. Serve hot.

Nutrition Info