Bharwan Aloo
Equipment
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
- Pan
Ingredients
- 6 Potatoes
- 1 tablespoon Vegetable oil plus extra for deep frying
- 1/2 teaspoon Cumin seeds black
- 200 g Paneer cut into cubes
- 1/4 teaspoon Kashmiri Chilli powder
- Mint large pinch of dried
- 1/4 teaspoon Garam Masala (optional)
- 1 teaspoon Raisins
- 1 teaspoon Pine nuts
- 1/4 Red (Bell) pepper cut into small diamonds
- Salt
Instructions
- Scoop out the center of the potatoes ensuring that about a 1-cm / 1/2-inch shell remains intact.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180‘C / 350'F, or until a cube of bread browns in 30 seconds.
- Carefully add the potato shells to the hot oil and deep-fry for about 2-3 minutes, or until they acquire a golden hue and appear crisp. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Heat 1 tablespoon oil in a non-stick pan over medium heat, add the black cumin seeds and, stir-fry for 1 minute, or until they start to splutter.
- Add the paneer and quickly stir-fry for about 2 minutes. Season with salt, then add the chilli powder, dried mint, and garam masala, if using.
- Add the raisins, pine nuts and red pepper and stir well to blend. Remove from the heat and fill the hollowed potatoes with this mixture.
Video
Nutrition
Serving: 6gCalories: 288kcalCarbohydrates: 39gProtein: 9gFat: 11gSaturated Fat: 7gCholesterol: 22mgSodium: 23mgPotassium: 921mgFiber: 5gSugar: 2gVitamin A: 186IUVitamin C: 48mgCalcium: 188mgIron: 2mg
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