How to make Lucknowi Bharwan Aloo -

Potatoes stuffed and cooked in lucknowi style.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Potatoes (आलू), Cottage cheese

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian


For more recipes related to Lucknowi Bharwan Aloo checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Thekkadi Kootu Hara Choliya Dahi Ka Chounk Beans Paruppu Usli BABY METHI BHAJI- SK Khazana

Lucknowi Bharwan Aloo

Lucknowi 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 : Spicy

Ingredients for Lucknowi Bharwan Aloo Recipe

  • Potatoes 25-30 medium

  • Cottage cheese

  • Oil 2 tablespo

  • Paneer (cottage cheese) grated 100 grams

  • Green chillies seeded and chopped 4-5

  • Cashewnuts chopped 10-15

  • Raisins 10

  • Salt to taste

  • Ginger chopped 1 inch piece

  • Dry mango powder (amchur) 1/2 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Onions grated 2 medium

  • Ginger paste 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Tomato puree 2 cups

  • Fresh coriander leaves chopped 1 small bunch

  • Jaggery (gur) 1/2 cup

  • Fresh cream 2 tablespoons

Method

Step 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.

Step 2

Drain and set aside on an absorbent paper.

Step 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.

Step 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

Step 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.

Step 6

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.