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Bharwa Aloo
(Stuffed potates)
Bharwa Aloo (Stuffed Potatoes) is a unique and amazing North Indian dish. This dish is made with round scoped fried potato shells stuffed with paneer, nuts and spices and then cooked in spicy gravy.
Bharwa aloo dish has an amazing taste and very tempting looks. Potatoes are every ones favorite and they are prepared in many different ways and combination. They could be cooked as a main course or a side dish you will always find potato dishes on the dining table.
Every region in India have different recipe of stuffed potatoes but stuffing can vary, using different cheeses, nuts and vegetables. So make the variation and try to cook stuffed potatoes for your guest and parties.
Bharwa aloo dish has an amazing taste and very tempting looks. Potatoes are every ones favorite and they are prepared in many different ways and combination. They could be cooked as a main course or a side dish you will always find potato dishes on the dining table.
Every region in India have different recipe of stuffed potatoes but stuffing can vary, using different cheeses, nuts and vegetables. So make the variation and try to cook stuffed potatoes for your guest and parties.
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Ingredients:
10 to 12 walnut size round shaped potatoes 2 Medium size onions 1 Tablespoon minced garlic 1 Medium green chili - chopped 1 Tablespoon grated fresh ginger 2 Medium size ripe tomatos- pureed 3 Tablespoons plain yogurt (optional) 1 Tablespoon poppy seeds (optional) 2 Tablespoons broken raw cashews 6 Almonds (optional) 2 Teaspoons coriander powder ½ Teaspoon red chili powder ½ Teaspoon turmeric powder (haldi) ½ Teaspoon garam masala powder or to your taste 4 Tablespoons vegetable oil and extra oil for frying the potatoes 1 Teaspoon salt or to your taste 2 Tablespoons chopped coriander leaves Cooking measurement coversion Measurement converter |
Baby Potatoes
Tomatoes, Onions, Ginger
Garlic, Green Chili & Yogurt |
Crumbled paneer
Ingredients for stuffing:
¾ Cup crumbled paneer
(see how to make paneer)
1 Tablespoon fine chopped almonds
1 Medium green chili– fine chopped
2 Tablespoons fine chopped onions
½ Teaspoon red chili powder
¼ Teaspoon salt or to your taste
¾ Cup crumbled paneer
(see how to make paneer)
1 Tablespoon fine chopped almonds
1 Medium green chili– fine chopped
2 Tablespoons fine chopped onions
½ Teaspoon red chili powder
¼ Teaspoon salt or to your taste
Directions for stuffing:
1. In a pan heat ½ tablespoon of oil, add chopped onions and saute for few
minutes or until they become translucent.
2. Add chopped green chilies and chopped almonds and sauté for few seconds.
1. In a pan heat ½ tablespoon of oil, add chopped onions and saute for few
minutes or until they become translucent.
2. Add chopped green chilies and chopped almonds and sauté for few seconds.
sauté onions
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Add chopped green chilies & chopped Almonds
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3. Add crumbled paneer and mix with all the ingredients and cook for half a
minute while continuously string. Turn the stove off
minute while continuously string. Turn the stove off
Add paneer and mix
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Stuffing
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Directions for stuffing the potatoes:
1. Wash and peel the potatoes and dry them with a paper towel or kitchen towel.
1. Wash and peel the potatoes and dry them with a paper towel or kitchen towel.
Wash the Potatoes
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Peeled Potatoes
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3. Take one potato at a time and gently slice off the top. Save the top for the cap.
Place the Potatoes in the water
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Slice the top off the Potato
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4. With a small spoon scoop out the flesh from the center of the potato halves so
that a depression is formed for the stuffing. (You can also use Melon scooper
or knife to scoop out the center of potatoes) Keep the potatoes in the water.
that a depression is formed for the stuffing. (You can also use Melon scooper
or knife to scoop out the center of potatoes) Keep the potatoes in the water.
With the spoon scoop out the Potato
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Or by Melon scooper scoop out the Potato
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Scooped Potato
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Keep the Potatoes in the water
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5. Heat 2 cups of oil in a frying pan or a Kadhi. Take the Potatoes out of the water
and dry them with towel.
and dry them with towel.
With a towel dry the potatoes
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Heat the oil
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6. Once oil become hot gently slip in the potato shells and fry them on medium heat for 10 to 12 minutes or until they become golden brown and crisp from outside, while frequently flipping them around every 2 to 3 minutes. Remove them from the oil and place them upside down in a plate over paper towel so that extra oil is absorbed.
Potato shells and caps
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 Slip in the potato shell in hot oil |
7. Now gently slip in the caps of potatoes in hot oil and fry while flipping them around every 2 minutes. Once the caps become golden brown take them out from hot oil and place them in the plate over paper towel.
 Potato shells are fried |
Slip the caps in hot oil
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Potato caps are fried
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Place the fried potato shells & caps over paper towel
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8. Once Potatoes cool down, take one potato at a time and take some stuffing
and stuff the potato. With the thumb press the stuffing and put the cap
back on the top and secure it with a tooth pick. Repeat until you stuff all the
potatoes. Keep them aside.
and stuff the potato. With the thumb press the stuffing and put the cap
back on the top and secure it with a tooth pick. Repeat until you stuff all the
potatoes. Keep them aside.
Fried potato shells and caps
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Stuff the shells with stuffing
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 Potato shells stuffed with paneer
stuffing |
 Stuffed potatoes secured with toohpicks |
Directions to prepare the gravy:
1.Soak the Almonds, Cashews and Poppy seeds in the hot water for 20 to 30 minutes. Once almonds are soaked take their skin out. In a blender add yogurt peeled and soaked almonds, cashews and poppy seeds and grind them to make a paste. Transfer the paste into a bowl. Keep it aside.
1.Soak the Almonds, Cashews and Poppy seeds in the hot water for 20 to 30 minutes. Once almonds are soaked take their skin out. In a blender add yogurt peeled and soaked almonds, cashews and poppy seeds and grind them to make a paste. Transfer the paste into a bowl. Keep it aside.
Almonds, Cashew & Poppy seeds
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Nut paste
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2. In the same blender add onions and garlic and mince them. Mixture should be
coarse.
3. On high heat add the oil in a frying pan; add minced onions and garlic and sauté, while periodically stirring. Onions will have a lot of water so for the first 8 to 10 minutes keep the heat high so that all the onion water evaporates quickly.
coarse.
3. On high heat add the oil in a frying pan; add minced onions and garlic and sauté, while periodically stirring. Onions will have a lot of water so for the first 8 to 10 minutes keep the heat high so that all the onion water evaporates quickly.
In a pan add minced onions, garlic and oil
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Onion become light brown
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4. While onion mixture cooks add the Tomatoes to the same blender and puree.
5. Once the onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
6. Once the onions become light brown add Coriander powder, Red chili powder and Turmeric powder and mix with the onions and fry for few seconds.
5. Once the onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
6. Once the onions become light brown add Coriander powder, Red chili powder and Turmeric powder and mix with the onions and fry for few seconds.
Add Coriander powder, Red chili powder and Turmeric powder
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Mix the spices with fried onions
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7. Add Tomato puree and yogurt nut paste. With the tomato puree and yogurt, onion masala become watery turn the heat high for 2 to 3 minutes, so that water evaporates quickly.Frequently keep stirring the onion masala, turn the heat down to medium.
Add Tomato puree & mix
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Add yogurt nut paste and mix
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8. In about 5 to 6 minutes tomato puree and onion masala will blend together.
Once all the water has evaporated you will see the oil in pan. That means the
onion masala is done.
9. Add salt, 2 cups of water and 1 cup of milk in the onion masala and mix and constantly stir for a minute so that water and milk blend in well, then cover the pan and cook for 10 to 15 minutes.
Once all the water has evaporated you will see the oil in pan. That means the
onion masala is done.
9. Add salt, 2 cups of water and 1 cup of milk in the onion masala and mix and constantly stir for a minute so that water and milk blend in well, then cover the pan and cook for 10 to 15 minutes.
Onion masala is done
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Add water and milk in the onion masala and mix
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10. Add chopped green chilies, grated ginger, garam masala and mix and cook for few minutes.
Add grated ginger, chopped green chilies & gram masala
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Gravy is ready
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11. Once you have the desired consistency of gravy add stuffed potatoes and simmer for 5 to 6 minutes, or until potatoes become tender. While cooking periodically with the spoon take some gravy and pour over the potatoes to cover them, because the potatoes are tender and stuffed and you do not want to turn them around often they may break. If you want to stir the gravy just shake the pan gently. Add more water if needed.Turn the stove off.
In the gravy add stuffed potatoes
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Cover the potatoes with gravy
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12. When ready to serve gently with the tongs pick the potatoes and transfer in the
serving dish then transfer the gravy and garnish it with coriander leaves.
serving dish then transfer the gravy and garnish it with coriander leaves.
Bharwa aloo are ready (stuffed potatoes)
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With the tongs turn potatoes around
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Bharwa aloo (stuffed potatoes)
Tips:
1. Instead of soaking the nuts then grinding them you can dry grind the cashew nuts, almonds and poppy seeds and make a powder. Once onions and garlic are fried add the nut powder and fry for few second then add spices
2. Nuts makes the gravy thicker.
3. If you do not have baby potatoes then you can use regular size potatoes, cut them half and proceed with recipe
1. Instead of soaking the nuts then grinding them you can dry grind the cashew nuts, almonds and poppy seeds and make a powder. Once onions and garlic are fried add the nut powder and fry for few second then add spices
2. Nuts makes the gravy thicker.
3. If you do not have baby potatoes then you can use regular size potatoes, cut them half and proceed with recipe
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Other recipes:
Dum aloo (potatoe curry) Chapatti (Pulkha or roti)
Egg cury with potatoes Palak paneer (spinach with paneer)
Potatoes with tomatoes curry Sarson ka saag
Stuffed cabbage rolls Pyaz ki aloo (potatoes with onions)
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