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Ingredient
Lucknowi Bharwa Aloo
Introduce
Chef :
Bobly RathLucknowi Bharwa Aloo
#reststyle
#goldenapron
This is a delicious dish in which you feel like Nawabi on every bite of it. This curry is a good combination of potato, cottage cheese, dry fruits, malai and many spices like cardamom and nutmeg. In this type of curry the dip fried potato shells are stuffed with cottage cheese and dry fruits and then cooked in tomato and cream based gravy which is so rich in taste.
Ingredient
Food ration :
5 servingsCooking time :
45 minutes
1/2 kg
medium sized potatoes
as required
Oil for deep frying
for
stuffing :
as obtained
Cottage cheese from 750 ml milk
1/2 tsp
chopped ginger /ginger paste
to taste
Salt
1/2 tsp
aamchur powder
10-12
cashewnuts
10-12
raisins
for
For gravy:
5 tsp
ghee
1 pinch
hing
1 pinch
nutmeg
3/4 tsp
cumin seeds
3/4 tsp
fennel seeds
1 tsp
ginger garlic paste
1.5 cup
tomato puree
1/2 tsp
turmeric powder
1 tsp
chilli powder
1/4 cup
powder Jaggery
1-2 tsp
fresh cream
for
garnishing :
Cooking instructions
* Step 1
Peel the potatoes and cut them into halves. Then scoop of them with the help of a spoon and make a shell of each potato half.
* Step 2
Mix all the ingredients for together for stuffing and keep them aside.
* Step 3
Heat a Kadhai and put sufficient oil in it and then deep fry the potato halves in it till they become golden brown.
* Step 4
After cooling down put the stuffing in the potato shell.
* Step 5
Prepare cumin and fennel seed powder. Heat a pan and put ghee in it.
* Step 6
Then add a pinch of hing and then add cardamom seeds, nutmeg, cumin and fennel seeds in it.
* Step 7
Saute it for 20 seconds and when there is a nice aroma comes from it then add the grated onion in it and saute it well.
* Step 8
Then add ginger garlic paste in it and saute it till the raw smell has gone.
* Step 9
Then add salt, turmeric powder, chilli powder in it and mix it well.
* Step 10
Then add the tomato puree in it and allow it to boil for sometimes and then add chopped coriander leaves and Jaggery powder in it.
* Step 11
Then add the stuffed potatoes in it and mix it well.
* Step 12
Add fresh cream in it and cover it well and don't saute it.
* Step 13
Cover it with a lid and cook it for 15minutes in dum. After 15 minutes just open the lid and switch off the flame.
* Step 14
Now your Lucknowi Bharwa aloo is ready.
* Step 15
Garnish with some chopped coriander leaves and fresh cream. Serve hot with rice or roti.
Note: if there is a photo you can click to enlarge it
Tag
medium sized potatoes
Oil for deep frying
Stuffing.
Cottage cheese from 750 ml milk
chopped green chillies
chopped ginger /ginger paste
Salt
Aamchur powder
Cashewnuts
raisins
for gravy
Ghee
Hing
cardamom seeds
nutmeg
cumin seeds
fennel seeds
grated onion /onion paste
ginger garlic paste
tomato puree
turmeric powder
chilli powder
chopped Coriander leaves
powder jaggery
fresh cream
Garnishing:
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