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 Tomatoes- pureed 3 Tablespoons plain yogurt (optional) ½ Cup Milk 1 Tablespoon poppy seeds (optional) 6 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 Milk |
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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 Tablespoon fresh grated Ginger ½ Teaspoon salt or to your taste |
Crumbled Paneer
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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.
Saute 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 & mix
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Mix paneer well
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Directions for stuffing the potatoes:
1. Wash and peel the potatoes.
1. Wash and peel the potatoes.
Wash the Potatoes
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Peel the Potatoes
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2. After peeling the potatoes keep them in the water to avoid discoloration.
Peeled potatoes
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Place the Potatoes in the water
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3. Take one potato at a time and gently slice off the top. Save the top for the cap.
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. Be careful while scooping, do not
scoop to much leave a little rim around the edges, the shell should be little
thick.(You can also use Melon scooper or knife to scoop out the center of
potatoes) Keep the potatoes in the water.
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. Be careful while scooping, do not
scoop to much leave a little rim around the edges, the shell should be little
thick.(You can also use Melon scooper or knife to scoop out the center of
potatoes) Keep the potatoes in the water.
Slice the top off the Potato
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With the spoon scoop out the Potato
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Or with a Melon scooper scoop out the Potato
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Scooped Potato
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5. Take the Potatoes out of the water and dry them with a towel.
Keep the Potatoes in the water
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With a towel dry the potatoes
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6. Add about 2 cups of oil in a frying pan and heat.
Potato shells and caps
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In a pan add oil & heat
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7. 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.
Slip in the potato shell in hot oil
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Flicker oil over potato shells
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Potato shells become light brown
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Turn the potato shells to other side
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8. 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
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Slip the potato 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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Fried potato shells & caps
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Paneer stuffing
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9. 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.
Stuff the shells with stuffing
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Potato shells stuffed with paneer stuffing
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Insert tooth pick
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Stuffed Potatoes
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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.
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.
Almonds, Cashew & Poppy seeds
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Soak the nuts
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2. 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.
and grind them to make a paste. Transfer the paste into a bowl. Keep it aside.
Grind Almonds, cashews & poppy seeds
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Nut paste
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3. In the same blender add onions and garlic and mince them. Mixture should be
coarse.
4. 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.
4. 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 oil, minced onions & garlic
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Onion become light brown
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5. While onion mixture cooks add the Tomatoes to the same blender and puree.
6. 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.
7. 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.
6. 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.
7. 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 spices with fried onions & fry
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8. Add Tomato puree and yogurt nut paste. With the tomato puree and yogurt nut
Paste 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.
Paste 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
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Mix Tomato puree well
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Add yogurt nut paste
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Mix Yogurt nut paste well
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9. In about 5 to 6 minutes tomato puree and yogurt paste onion masala will blend
together. Once all the water has evaporated you will see the oil in pan. Tha
means theonion masala is done.
10. Add 3 cups of water and salt and mix with fried onion masala, cover the
pan and cook for 10 to 15 minutes.
together. Once all the water has evaporated you will see the oil in pan. Tha
means theonion masala is done.
10. Add 3 cups of water and salt and mix with fried onion masala, cover the
pan and cook for 10 to 15 minutes.
Onion masala is done
Cover the pan and cook gravy
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Add water and salt & mix
Gravy is cooked
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11. Add grated ginger, chopped green chilies and garam masala in the gravy and
mix and let it cook.
mix and let it cook.
Add grated ginger & chopped green chilies
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Add garam masala and mix
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12. Once half of the water evaporated form the gravy add ½ cup of milk and mix it well with the gravy and stir constantly for 1 minute so that milk blend in well with the gravy. Let the gravy cook for 8 to 10 minutes, while frequently stirring the gravy. Milk binds the gravy with onion masala.
Add Milk in the gravy
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Mix Milk with gravy well
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13. Once you have the desired consistency of gravy add stuffed potatoes
Gravy is cooked
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In the gravy add stuffed potatoes
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14. With a spoon take some gravy and cover the Potatoes with gravy and simmer
for 5 to 6 minutes, or until Potatoes become tender.
15. 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.
for 5 to 6 minutes, or until Potatoes become tender.
15. 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.
Cover the potatoes with gravy
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Bharwa aloo are ready (stuffed potatoes)
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16. 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.
With the tongs take potatoes out
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Bharwa Aloo / Stuffed Potatoes
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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
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)
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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