Stuffed Potato curry – Bharwan Aloo Recipe

    Stuffed Potato curry – Bharwan Aloo Recipe

    Ever wondered you could have Stuffed Potato curry on your menu. Its a surprise how you could make the simple potato and turn into something so delicious. This rich in taste Bharwan aloo curry recipe can be served to guests or made on special occasions. I am sure everyone will enjoy this yummy treat.

    Here is a quick and easy recipe with step by step instructions and photos  to prepare mouth drooling Bharwan aloo curry. You can eat this Stuffed Potato curry with roti , paratha , naan and rice as desired. Enjoy

    Directions

    Getting ready:

    Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.

    aloo bharwan curry

    Wash the potatoes thoroughly with water and put them in pressure cooker along with some water. Cook the potatoes until the cooker releases a whistle. Potatoes should be 80% cooked not completely. Peel the potatoes and place them on a plate. Now cut each potato into half, take a pieces and make hole with the help of a peeler. Likewise, make hollow in every piece of the potatoes.

    Aloo bharwan curryCrumble the paneer really well with hands.Aloo bharwan curry

    Add 1 tbsp of water into the refined flour and mix it really well until the lumps dissolves completely. Add little more water to make thin consistency slurry. Refined flour slurry is ready.

    Aloo bharwan curry

    Making

    Firstly, prepare the stuffing. For this, add black pepper, 1-2 pinches salt and green coriander into the crumbled paneer. Chop each cashew into 7-8 small pieces and add it to the crumbled paneer. Mix everything really well. Stuffing is now ready.Aloo bharwan curry

    Now take a potato and fill it with generous amount of paneer stuffing, place it on a plate. Similarly, stuff the rest of the potatoes.aloo bharwan curry

    Place a wok on flame and pour some oil into it to fry the stuffed potatoes. Take a stuffed potato and dip it’s stuffed side i.e. upside portion into the refined flour slurry. Slide it gently into the hot oil. Likewise, place as many potatoes as possible into the wok.

    aloo bharwan curry

    Keep flipping the sides and fry the potatoes on medium-high flame until they turn golden brown in colour. Once the potatoes get fried aptly, transfer them on absorbent paper place on a plate. Similarly, fry the rest of the stuffed potatoes as well. It took 7-8 minutes to fry a batch of potatoes.

    aloo bharwan curryNow place another pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, splutter cumin seeds into it. Then add asafoetida, turmeric powder and coriander powder. Roast the masala for a while on low flame to prevent them from burning.

    aloo bharwan curry

    Add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and keep stirring it at regular interval of 1-2 minutes and cook the masala on medium-low flame until oil starts separating from its edges.aloo bharwan curry

    When oil starts leaving the corners of the masala, add cream into it. Mix it thoroughly and keep stirring it constantly until it starts boiling again.

    aloo bharwan curry

    Once the gravy comes to the boil, add ½ – ¾ cup of water, salt and garam masala into it. Mix it really well. Adjust the quantity of water as per your choice. Cover the pan and cook the gravy for 4-5 minutes on low flame.aloo bharwan curry

    After 5 minutes, remove the lid and add stuffed potatoes into it. Gently mix the potatoes into the gravy.aloo bharwan curry

    Stuffed potato curry is now ready, turn off the flame and transfer it to a bowl.aloo bharwan curry

    Serving:

    Garnish this mouth-watering and luscious stuffed potato curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha, naan or rice. Enjoy!aloo harwan curry

    Suggestions: 

    • You can prepare the gravy with cashews, poppy seeds, muskmelon seeds, coconut, sesame seeds, ararot, chickpea flour or anything else of your choice.
    Stuffed Potato curry - Bharwan Aloo Recipe
    aloo bharwan curry
    Author: 
    Recipe type: Main course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Potatoes – 4 (400 grams)
    • Paneer – for stuffing
    • Black peppercorns – less than ¼ tsp (crushed)
    • Cashews – 8-10
    • Refined flour – 2 tbsp
    • Tomatoes – 4 (300 grams)
    • Green chilies – 2
    • Ginger baton – 1 inch
    • Cream - ½ cup
    • Green coriander – 2-3 tbsp (finely chopped)
    • Oil – for frying potatoes and make gravy
    • Cumin seeds - ½ tsp
    • Asafoetida – 1 pinch
    • Turmeric powder - ¼ tsp
    • Coriander powder – 1.5 tsp
    • Salt – more than 1 tsp
    • Garam masala - ¼ tsp
    Instructions
    1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
    2. Wash the potatoes thoroughly with water and put them in pressure cooker along with some water. Cook the potatoes until the cooker releases a whistle. Potatoes should be 80% cooked not completely. Peel the potatoes and place them on a plate. Now cut each potato into half, take a pieces and make hole with the help of a peeler. Likewise, make hollow in every piece of the potatoes.
    3. Crumble the paneer really well with hands.
    4. Add 1 tbsp of water into the refined flour and mix it really well until the lumps dissolves completely. Add little more water to make thin consistency slurry. Refined flour slurry is ready.
    5. Firstly, prepare the stuffing. For this, add black pepper, 1-2 pinches salt and green coriander into the crumbled paneer. Chop each cashew into 7-8 small pieces and add it to the crumbled paneer. Mix everything really well. Stuffing is now ready.
    6. Now take a potato and fill it with generous amount of paneer stuffing, place it on a plate. Similarly, stuff the rest of the potatoes.
    7. Place a wok on flame and pour some oil into it to fry the stuffed potatoes. Take a stuffed potato and dip it's stuffed side i.e. upside portion into the refined flour slurry. Slide it gently into the hot oil. Likewise, place as many potatoes as possible into the wok.
    8. Keep flipping the sides and fry the potatoes on medium-high flame until they turn golden brown in colour. Once the potatoes get fried aptly, transfer them on absorbent paper place on a plate. Similarly, fry the rest of the stuffed potatoes as well. It took 7-8 minutes to fry a batch of potatoes.
    9. Now place another pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, splutter cumin seeds into it. Then add asafoetida, turmeric powder and coriander powder. Roast the masala for a while on low flame to prevent them from burning.
    10. Add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and keep stirring it at regular interval of 1-2 minutes and cook the masala on medium-low flame until oil starts separating from its edges.
    11. When oil starts leaving the corners of the masala, add cream into it. Mix it thoroughly and keep stirring it constantly until it starts boiling again.
    12. Once the gravy comes to the boil, add ½ - ¾ cup of water, salt and garam masala into it. Mix it really well. Adjust the quantity of water as per your choice. Cover the pan and cook the gravy for 4-5 minutes on low flame.
    13. After 5 minutes, remove the lid and add stuffed potatoes into it. Gently mix the potatoes into the gravy.
    14. Stuffed potato curry is now ready, turn off the flame and transfer it to a bowl.
    15. Garnish this mouth-watering and luscious stuffed potato curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha, naan or rice. Enjoy!

     

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