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BENARASI BHARWAN ALOO
Stuffed potatoes Benarasi style
Preparation Time : 30-40 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Potatoes 20-25 medium
Cottage cheese (paneer), grated 100 grams
Fennel seeds (saunf) 1 teaspoon
Oil 2 tablespoons + to deep fry
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
Peel and halve potatoes. Wipe dry. Dry roast fennel seeds and crush slightly. Heat sufficient oil in a kadai and deep-fry potatoes till they are golden brown. Drain onto an absorbent paper and set aside to cool. Scoop out the middle of each half potato. Chop the scooped out portion of the potatoes. Add paneer, coriander leaves, green chillies, raisins, cashewnuts and salt. Mix well. Stuffed the scooped out potato halves with this filling. Heat two tablespoons of oil in a kadai. Add asafoetida, roasted fennel seeds, cumin seeds, ginger and sauté. Add tomato puree and mix well. Add turmeric powder and red chilli powder. Add half a cup of water and cook for three to four minutes. 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.
Stuffed potatoes Benarasi style
Preparation Time : 30-40 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Potatoes 20-25 medium
Cottage cheese (paneer), grated 100 grams
Fennel seeds (saunf) 1 teaspoon
Oil 2 tablespoons + to deep fry
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
Peel and halve potatoes. Wipe dry. Dry roast fennel seeds and crush slightly. Heat sufficient oil in a kadai and deep-fry potatoes till they are golden brown. Drain onto an absorbent paper and set aside to cool. Scoop out the middle of each half potato. Chop the scooped out portion of the potatoes. Add paneer, coriander leaves, green chillies, raisins, cashewnuts and salt. Mix well. Stuffed the scooped out potato halves with this filling. Heat two tablespoons of oil in a kadai. Add asafoetida, roasted fennel seeds, cumin seeds, ginger and sauté. Add tomato puree and mix well. Add turmeric powder and red chilli powder. Add half a cup of water and cook for three to four minutes. 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.