Lucknowi Bharwan Aloo : Potatoes stuffed and cooked in lucknowi style.
• Potatoes 25-30 medium
• Oil2 tablespoons+ to deep fry
• Cottage cheese (paneer),grated100 grams
• Green chillies,seeded and chopped4-5
• Salt to taste
• Ginger,chopped1 inch piece
• Dry mango powder (amchur)1/2 teaspoon
• Fennel seeds (saunf)1 teaspoon
• Cumin seeds1 teaspoon
• Asafoetidaa pinch
• Onions,grated2 medium
• Ginger paste2 teaspoons
• Turmeric powder1/2 teaspoon
• Tomato puree2 cups
• Fresh coriander leaves,chopped1 small bunch
• Jaggery (gur)1/2 cup
• Fresh cream2 tablespoons
Peel and halve the potatoes. Using a spoon scoop out the centres of each half leaving a shell. Heat sufficient oil in a kadai and deep fry the shells till light golden. Drain and set aside on an absorbent paper. Take cottage cheese in a bowl.
Add green chillies, cashewnuts, raisins, salt, ginger, dry ginger powder and mix. Stuff this mixture into the fried potato shells and press firmly. Set aside.
For the gravy
Heat two tablespoons of oil in a pan. Pound fennel seeds and cumin seeds lightly in a mortar with a pestle. Add asafoetida and the pounded spices to the oil and sauté till fragrant. Add grated onions and sauté till golden. Add a little water to avoid scorching. Add ginger paste, turmeric power, tomato puree and sauté till the oil begins to separate. Add one cup of water and bring it to a boil. Add coriander leaves and jaggery and mix. Gently lower the stuffed potato shells. Add cream. Cover, reduce heat and cook for fifteen minutes. Do not stir just shake the pan lightly occasionally. Serve hot.