How to make Benarasi Bharwan Aloo -

Stuffed potatoes Benarasi style

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Paneer (cottage cheese) (पनीर)

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

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For more recipes related to Benarasi Bharwan Aloo checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Reshmi Paneer Pepper Kadai Ananas Menaskai Baked Onions With Sun Dried Tomatoes Vanghan Patata

Benarasi Bharwan Aloo

Benarasi Bharwan Aloo 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 : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Benarasi Bharwan Aloo Recipe

  • Potatoes 20-25

  • Paneer (cottage cheese) grated 100 grams

  • Fennel seeds (saunf) 1 teaspoon

  • Oil 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Green chillies chopped 4

  • Raisins 10

  • Cashewnuts chopped 10

  • Salt to taste

  • Asafoetida a pinch

  • Cumin seeds 1 teaspoon

  • Ginger grated 1 inch piece

  • Tomato puree 2 cups

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Tamarind pulp 1 1/2 tablespoons

  • Dry mango powder (amchur) 1/2 teaspoon

  • Jaggery (gur) grated 1/2 cup

  • Fresh cream 2 tablespoons

Method

Step 1

Peel and halve potatoes. Wipe dry. Dry roast fennel seeds and crush slightly.

Step 2

Heat sufficient oil in a kadai and deep-fry potatoes till they are golden brown.

Step 3

Drain onto an absorbent paper and set aside to cool. Scoop out the middle of each half potato.

Step 4

Chop the scooped out portion of the potatoes. Add paneer, coriander leaves, green chillies, raisins, cashewnuts and salt. Mix well.

Step 5

Stuffed the scooped out potato halves with this filling. Heat two tablespoons of oil in a kadai.

Step 6

Add asafoetida, roasted fennel seeds, cumin seeds, ginger and sauté. Add tomato puree and mix well.

Step 7

Add turmeric powder and red chilli powder. Add half a cup of water and cook for three to four minutes.

Step 8

Add tamarind pulp and stir. Add amchur powder, grated jaggery and salt to taste. Add stuffed potatoes to this gravy and cook on low heat for three to four minutes. Add fresh cream and stir gently. Cook till the gravy is reduced slightly. 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.