Amritsari Bharwa Aaloo

Amritsari Bharwa Aaloo - Plattershare - Recipes, food stories and food lovers
A hearty preparation of baked stuffed potatoes in rich gravy to entice your taste buds any day. This one is surely a crowd pleaser.
4.50 from 2 votes
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Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Served As: Brunch, Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty
Servings 4

Ingredients
 

  • 7-8 Potatoes medium size
  • 100 gm Paneer
  • cup Spinach â¾ blanched and chopped
  • 1 tbsp Oil
  • 1 Star Anise
  • 1 Red Chillies dry
  • 1 inch Cinnamon
  • 1 Bay Leaf
  • 1 tsp Garlic Paste
  • 1/2 tsp Ginger Paste
  • 2 large Onions pureed
  • 2-3 to Tomato pureed
  • 1 tsp red chili powder
  • 2 tsp Coriander Powder
  • 1 tsp Kasuri Methi dried fenugreek leaves
  • 1/2 tsp Garam Masala
  • 1-2 tsp Salt or as per taste
  • to Chaat Masala taste
  • to Black Pepper taste
  • 1/4 cup Cream thick
  • 1/2 cup Milk
  • 1 cup Water
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Instructions
 

  • Peel and wash the potatoes, slice them from the middle(divide into two equal parts). Make a cavity in each piece of potato by taking out flesh from it.
  • Marinate the potatoes with little oil, salt & pepper and bake them in a preheated oven at 180 degrees for 25-30 minutes, or until the sides are golden
  • Cook the taken out flesh from potatoes in a pressure cooker for one whistle. Once done take them out in a bowl, mix crumbled paneer, blanched spinach & salt, pepper and chaat masala. The filling is ready
  • In another pan heat some oil and add the whole spices like bay leaf, star anise, cinnamon stick and the dry red chilli. Let them crackle and then add the ginger, garlic paste and let it cook for few seconds till the garlic is a little golden
  • Add the pureed onions and cook them well till they turn golden brown.
  • Nowadd the tomato puree and the dry spices – salt, red chilli powder, coriander powder, garam masala powder and the kasuri methi. Mix well and let this entire thing cook until it releases oil and looks dark red in color.
  • Now take out the whole spices and discard, Now add the cream and mix well, add ½ cup of milk and 1 cup of water as well and stir again. Let it boil for 5-7 minutes and the gravy is ready.
  • Take out the baked potatoes from oven and fill them with the prepared spinach and paneer filling, bake them again for 10 minutes. The Bharwa Aaloo are ready, put them in gravy just before serving.

Recipe Notes

Serve them with Phulkas or Naan for a party or a regular weekend lunch to win some more smiles and hearts.
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4.50 from 2 votes
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Priyanka Gandhi Mehta
Priyanka Gandhi Mehta

A Banker turned Baker and Blogger by passion

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