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Benarasi Bharwan Aloo
Potato is one vegetable that can be used in a number of ways to make a variety of delicacies in the Indian cuisine. Be it main course or a side dish you will always find potato dishes on the dinning table. Benarasi Bharwan Aloo is a special delicacy from North India.
Benarasi bharwan aloo is a stuffed potato recipe. Cottage cheese mixed with a variety of Indian spices forms the stuffing of this stuffed aloo recipe. Benarasi bharwan aloo has an amazing taste and tempting look. It is used as a main course recipe. It has a creamy as well as a very spicy taste. You can try this main course recipe at home and can fetch appreciations from your friends and family.
Benarasi Bharwan Aloo
Serve:
4
Preparation
time:
20
minutes
Cooking
time:
15
minutes
Ingredients
- Potato- 10-15 medium-sized
- Cottage cheese- ½ cup
- Fennel seeds- 1tsp
- Green chillies- 4 (chopped)
- Coriander leaves- 5tsp
- Raisin- 15 pieces (chopped)
- Cashew nuts- 10 pieces (chopped)
- Asafeotida- a pinch
- Cumin seeds- 1tsp
- Ginger- 1tsp (grated)
- Tomato puree- 2 cups
- Turmeric powder- ½ tsp
- Red chilli powder- ½ tsp
- Tamarind pulp- 1 ½tsp
- Dry mango powder- ½ tsp
- Jaggery- ½ cup
- Fresh cream- 2tbsp
- Oil- 4tbsp
- Salt- to taste
Procedure
1.
In
a
bowl,
peel
potatoes
and
cut
into
halves.
2.
Heat
oil
in
a
deep
bottomed
pan.
Now,
deep
fry
the
potato
slices
till
they
turn
golden
brown.
3.
Now,
using
an
absorbent
paper
drain
excess
amount
of
oil
from
potato
slices.
Keep
the
slices
on
a
plate
and
leave
it
aside.
4.
Now,
scoop
out
the
middle
part
of
each
half
of
the
potato
slices.
Chop
the
scooped
out
portion.
Add
cottage
cheese,
coriander
leaves,
green
chillies,
raisins,
cashew-nuts
and
salt.
5.
Next,
heat
2tbsp
of
oil
in
a
separate
pan.
Add
asafeotida,
fennel
seeds,
cumin
seeds,
ginger
and
saute
it
for
about
2
minutes
to
make
a
fine
paste
.
6.
Add
turmeric
powder,
red
chilli
powder
and
half
a
cup
of
water
to
the
paste.
Cook
the
paste
for
about
4-5
minutes.
7.
Once
the
paste
starts
leaving
oil,
add
tamarind
pulp,
dry
mango
powder,
grated
jaggery
and
salt
to
the
gravy.
Stir
it
for
about
next
5
minutes.
8.
Now
add
stuffed
potato
to
the
gravy.
Cook
on
a
low
flame
for
another
5
minutes.
9. Add fresh cream and stir gently for 3-4 minutes. Now, garnish the benerasi bharwan aloo with coriander leaves and serve hot.
Benarasi bharwan aloo can be teamed up with hot rice and chappatis.
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