Amritsari Stuffed Potatoes (Bharwa Aaloo): A Rich & Aromatic Indian Recipe
1 hour
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About Amritsari Stuffed Potatoes (Bharwa Aaloo): A Rich & Aromatic Indian Recipe
Indulge in the irresistible flavors of Amritsari Bharwa Aaloo, a delectable Indian dish featuring tender baked potatoes generously stuffed with a creamy paneer and spinach mixture. The potatoes are then simmered in a fragrant, spiced gravy that's both comforting and utterly delicious.This crowd-pleasing recipe is perfect for a special occasion or a cozy weeknight meal. The subtle hint of star anise adds an unexpected depth of flavor, making each bite a truly unique experience. Whether you're a seasoned cook or a kitchen novice, this recipe is surprisingly easy to master.Prepare to be amazed by the rich textures and aromatic spices that come together in this stunning dish. Get ready to impress your friends and family with your culinary skills!
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Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
For the Potatoes
- 7 Potatoes medium-sized, russet or yukon gold recommended
- 1 tbsp Vegetable Oil
- 1/2 tsp Salt
- 1/4 tsp Pepper black, freshly ground
For the Filling
- 100 gm Cottage Cheese indian cottage cheese, crumbled
- 3/4 cup Spinach blanched and finely chopped
- 1/2 tsp Chaat Masala
- 1/4 tsp Salt
- 1/8 tsp Pepper black, freshly ground
For the Gravy
- 1 tbsp Vegetable Oil
- 1 Bay Leaf tej patta
- 1 Star Anise
- 1 inch Cinnamon Stick
- 1 Chili dried, red
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Onions large, pureed
- 2 Tomatoes pureed
- 1 tsp Chili Powder red
- 2 tsp Coriander Powder dhania
- 1 tsp Fenugreek Leaves kasuri methi, dried
- 1/2 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
- 1/4 cup Cream heavy cream, thick
- 1/2 cup Milk
- 1 cup Water
Instructions
Prepare the Potatoes
- Peel and wash the potatoes. Cut them in half lengthwise and scoop out some of the flesh from the center, leaving a 1/4-inch border. Reserve the scooped-out potato.
Bake the Potatoes
- Preheat oven to 350°F (175°C). Toss the potato halves with 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Bake for 25-30 minutes, or until golden brown and tender.
Make the Potato Filling
- Cook the reserved potato flesh in a pressure cooker with a little water until soft. Mash well. In a bowl, combine the mashed potato with the crumbled paneer, chopped spinach, 1/4 tsp salt, 1/8 tsp pepper, and chaat masala. Mix thoroughly.
Prepare the Gravy
- Heat 1 tbsp oil in a pan. Add bay leaf, star anise, cinnamon stick, and dried red chili. Sauté until fragrant. Add ginger and garlic paste; sauté for a few seconds until lightly golden.
Cook the Onions and Tomatoes
- Add the pureed onions and cook until golden brown. Add the pureed tomatoes, red chili powder, coriander powder, garam masala, kasuri methi, and 1 1/2 tsp salt. Cook until the oil separates and the gravy darkens in color. Remove and discard the whole spices.
Finish the Gravy
- Stir in the cream, milk, and water. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
Stuff and Serve
- Fill the baked potato halves with the paneer and spinach mixture. Bake for another 10 minutes to heat through. Serve immediately, spooning the prepared gravy over the stuffed potatoes.
Recipe Notes
Expert Tips for Perfect Amritsari Bharwa Aaloo
- For extra flavor, marinate the scooped-out potato flesh with a little yogurt and spices before mixing with the paneer and spinach.
- Don't overcook the gravy; it should be rich and flavorful but not overly thick.
- If you prefer a spicier dish, add more red chili powder or a few finely chopped green chilies to the gravy.
- Garnish the finished dish with fresh cilantro and a sprinkle of chaat masala for added visual appeal and flavor.
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Recipe Nutrition
Calories: 158kcalCarbohydrates: 23gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 2mgSodium: 855mgFiber: 3gSugar: 5g
Priyanka Gandhi Mehta
Articles: 31
3 Comments
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Such a tasty dish! Thanks for the recipe.
This looks divine! Can’t wait to make it.
Looks so incredible! Thank you for sharing.