Lucknowi Bharwa Aloo

Name: Lucknowi Bharwa Aloo
Total time: 2700 s
Yield: 5 servings
Cuisine: American
Ingredients: 1/2 kg medium sized potatoes; as required Oil for deep frying; for stuffing :; as obtained Cottage cheese from 750 ml milk; 2 chopped green chillies; 1/2 tsp chopped ginger /ginger paste; to taste Salt; 1/2 tsp aamchur powder; 10-12 cashewnuts; 10-12 raisins; for For gravy:; 5 tsp ghee; 1 pinch hing; 2 cardamom seeds; 1 pinch nutmeg; 3/4 tsp cumin seeds; 3/4 tsp fennel seeds; 3 tsp grated onion /onion paste; 1 tsp ginger garlic paste; 1.5 cup tomato puree; 1/2 tsp turmeric powder; 1 tsp chilli powder; to taste Salt; 3/4 cup chopped coriander leaves; 1/4 cup powder Jaggery; 2 tsp fresh cream; for garnishing :; some chopped coriander leaves; 1-2 tsp fresh cream

Bobly Rath @cook_241086

#reststyle
#goldenapron
This is a delicious dish in which you feel like Nawabi on every bite of it. This curry is a good combination of potato, cottage cheese, dry fruits, malai and many spices like cardamom and nutmeg. In this type of curry the dip fried potato shells are stuffed with cottage cheese and dry fruits and then cooked in tomato and cream based gravy which is so rich in taste.

Bobly Rath @cook_241086

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Ingredients

45 minutes

5 servings

1/2 kgmedium sized potatoes
as requiredOil for deep frying
forstuffing :
as obtainedCottage cheese from 750 ml milk
2chopped green chillies
1/2 tspchopped ginger /ginger paste
to tasteSalt
1/2 tspaamchur powder
10-12cashewnuts
10-12raisins
forFor gravy:
5 tspghee
1 pinchhing
2 cardamom seeds
1 pinchnutmeg
3/4 tspcumin seeds
3/4 tspfennel seeds
3 tspgrated onion /onion paste
1 tspginger garlic paste
1.5 cuptomato puree
1/2 tspturmeric powder
1 tspchilli powder
to tasteSalt
3/4 cupchopped coriander leaves
1/4 cuppowder Jaggery
2 tspfresh cream
forgarnishing :
some chopped coriander leaves
1-2 tspfresh cream

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Steps

45 minutes

1

Peel the potatoes and cut them into halves. Then scoop of them with the help of a spoon and make a shell of each potato half.
2

Mix all the ingredients for together for stuffing and keep them aside.
3

Heat a Kadhai and put sufficient oil in it and then deep fry the potato halves in it till they become golden brown.
4

After cooling down put the stuffing in the potato shell.
5

Prepare cumin and fennel seed powder. Heat a pan and put ghee in it.
6

Then add a pinch of hing and then add cardamom seeds, nutmeg, cumin and fennel seeds in it.
7

Saute it for 20 seconds and when there is a nice aroma comes from it then add the grated onion in it and saute it well.
8

Then add ginger garlic paste in it and saute it till the raw smell has gone.
9

Then add salt, turmeric powder, chilli powder in it and mix it well.
10

Then add the tomato puree in it and allow it to boil for sometimes and then add chopped coriander leaves and Jaggery powder in it.
11

Then add the stuffed potatoes in it and mix it well.
12

Add fresh cream in it and cover it well and don't saute it.
13

Cover it with a lid and cook it for 15minutes in dum. After 15 minutes just open the lid and switch off the flame.
14

Now your Lucknowi Bharwa aloo is ready.
15

Garnish with some chopped coriander leaves and fresh cream. Serve hot with rice or roti.

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Cooksnaps

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Bobly Rath @cook_241086

on June 15, 2019 11:04

https://www.youtube.com/channel/UCwaxWBjVDAzDBiLOIHy2U2gln every dish I always like to give some traditional touch. In my every dish there must be an authentic odia touch.