How to make Aloo Akbari -

Stuffed aloo tikkis served on a bed of rich and smooth gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू),

Cuisine : Indian

Course : Main Course Vegetarian


For more recipes related to Aloo Akbari checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Paneer Kadai - SK Khazana Aloo Ka Bharta Chilli Paneer Mangodi Cabbage

Aloo Akbari

Aloo Akbari Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aloo Akbari Recipe

  • Potatoes boiled, peeled and mashed 1½ cups

  • Oil 4 tablespo for shallow frying

  • Green cardamoms 4-5

  • Green chillies slit 2

  • Ginger-garlic paste 1 tablespoon

  • Medium onions sliced 2

  • White pepper powder 1 teaspoon

  • Cashewnuts 1 cup

  • Khoya grated 1/2 cup

  • Yogurt 3/4 cup

  • Madras curry powder 1 1/2 tablespoons

  • Salt to taste

  • Green chillies finely chopped 2

  • Red chilli powder 3/4 teaspo for sprinkling

  • Fresh coriander leaves chopped 2 tablespo for garnish

  • Raisins 3 tablespoons

  • Butter 2 tablespoons

Method

Step 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.

Step 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.

Step 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.

Step 4

Meanwhile, take potatoes in a bowl, add salt, green chillies, red chilli powder and coriander leaves and mix well.

Step 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.

Step 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.

Step 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.

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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 www.sanjeevkapoor.com 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.