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Amritsari Bharwa Aaloo

4.50 from 2 votes

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A hearty preparation of baked stuffed potatoes in rich gravy to entice your taste buds any day. This one is surely a crowd pleaser.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Recipe CategoryVegetarian
Served AsBrunch, Dinner, Lunch
CuisineIndian
Servings 4
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Ingredients
  

  • 7-8 small to medium size potatoes
  • 100 gm paneer
  • ¾ cup blanched and chopped spinach
  • 1 tbsp oil
  • 1 star anise
  • 1 dry red chilli
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 1 tsp garlic paste
  • ½ tsp ginger paste
  • 2 large onions pureed
  • 2-3 to matoes pureed
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp kasuri methi dried fenugreek leaves
  • ½ tsp garam masala powder
  • Salt
  • Chaat masala to taste
  • Black pepper to taste
  • ¼ cup thick cream
  • ½ 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.

Notes

Serve them with Phulkas or Naan for a party or a regular weekend lunch to win some more smiles and hearts.
Tags potato

Please appreciate the author by voting!

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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