Banarasi Bharwan Aaloo

Here’s a very nice recipe by well-known chef Sanjeev Kapoor. Hope you’ll enjoy it.

BANARASI BHARWAN AALOO (Stuffed potatoes Banarasi style)

Preparation Time: 30-40 minutes   Cooking Time: 10-15 minutes   Servings: 4


Potatoes, medium sized                                                 (20 – 25)

Cottage cheese (paneer), grated                                    (100 grams)

Fennel seeds (saunf)                                                      (1 teaspoon)

Oil                                                              (to deep fry+2 tablespoons)

Fresh coriander leaves, chopped                          (2 tablespoons)

Green chillies, chopped                                                 (4)

Raisins                                                                           (10)

Cashew nuts, chopped                                                   (10)

Salt                                                                                (to taste)

Asafoetida                                                                     (a pinch)

Cumin seeds                                                                  (1 teaspoon)

Ginger, grated                                                               (1 inch piece)

Tomato puree                                                                (2 cups)

Turmeric powder                                                           (1/2 teaspoon)

Red chilli powder                                                          (1/2 teaspoon)

Tamarind pulp                                                     (1 1/2 tablespoons)

Dry mango powder (amchur)                                        (1/2 teaspoon)

Jaggery (gur), grated                                                     (1/2 cup)

Fresh cream                                                                   (2 tablespoons)


Peel and halve potatoes. Wipe dry.

Dry roast fennel seeds and crush slightly.

Heat sufficient oil in a kadai and deep-fry potatoes till they are golden brown.

Drain onto an absorbent paper and set aside to cool.

Scoop out the middle of each half potato.

Chop the scooped out portion of the potatoes.

Add paneer, coriander leaves, green chillies, raisins, cashew nuts and salt. Mix well.

Stuff the scooped out potato halves with this filling.

Heat two tablespoons of oil in a kadai.

Add asafoetida, roasted fennel seeds, cumin seeds, ginger and sauté.

Add tomato puree and mix well. Add turmeric powder and red chilli powder.

Add half a cup of water and cook for three to four minutes.

Add tamarind pulp and stir. Add amchur powder, grated jaggery and salt to taste.

Add stuffed potatoes to this gravy and cook on low heat for three to four minutes. Add fresh cream and stir gently.

Cook till the gravy is reduced slightly. Serve hot.


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