How to make Lowfat Bharwan Aloo -

Stuffed potatoes cooked with a very less amount of oil- healthy recipe.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potato (आलू), Paneer (पनीर)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Lowfat Bharwan Aloo checkout Vegetable Kurma, Batata Bhaji, Batata Song , Aloo Matar . You can also find more Main Course Vegetarian recipes like Boondi ki Sabzi-SK Khazana Vrat Ki Pakori Baingan Shimla Mirch aur Tamatar ki Sabzi Dalimbi Ussal

Lowfat Bharwan Aloo

Lowfat 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 : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lowfat Bharwan Aloo Recipe

  • Potato peeled and halved 4-6 medium

  • Paneer grated 100 grams

  • Fresh coriander leaves 1 small bunch

  • Green chillies chopped 4-5

  • Raisins 10

  • Salt to taste

  • Oil 1 tablespoon

  • Asafoetida a pinch

  • Fennel seeds (saunf) 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Ginger grated 1 inch piece

  • Tomato puree 2 cups

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Tamarind pulp 1 1/2 tablespoons

  • Jaggery (gur) 1/2 cup

  • Dry mango powder (amchur) 1/2 teaspoon

  • Low fat cream 2 tablespoons

Method

Step 1

Scoop the potatoes from the middle and par boil them. Boil the scooped part till soft and mash. Make a stuffing of the mashed potato along with paneer, grated paneer, coriander leaves, green chillies, raisins and salt. Mix well.

Step 2

Stuff the potatoes with the paneer mixture. Pre-heat the Convection oven to 230°C. Place the stuffed potatoes in a single layer on an ovenproof dish and baste with oil. Cook for fifteen minutes at 230°C, turning them over every five minutes.

Step 3

Grill TOP for ten minutes, turning once after five minutes. Heat one tablespoon of oil in a non-stick kadai. Add asafoetida, fennel and cumin seeds and let them change colour.

Step 4

Add ginger and sauté for a minute. Add tomato puree and stir well for two to three minutes. Add turmeric powder, red chilli powder and mix. Add half a cup of water and let it cook for four to five minutes.

Step 5

Add tamarind pulp, amchur, jaggery and salt. Add grilled stuffed potatoes to the gravy and cook on low heat for five minutes. Add cream and stir gently. Cook till gravy has 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.