Monday, October 18, 2021

Aloo Nazakat

By Chef Sanjeev Kapoor, 21 Sep, 2016


    4 large potatoes     

    2 tbsps oil + for deep-frying

    3 tsps ginger-garlic paste 

    Salt to taste

    1 cup yogurt, whisked        

    ½ tsp black salt       

    1 tspgaram masala powder           

    1 tsp red chilli powder      

    3 tbsps roasted split Bengal gram, powdered  

    3 tbsps chopped fresh coriander 

    2 tbsps mustard oil

    ½ cup grated cottage cheese (paneer)                 

    2 tspschaat masala 

    2 green chillies, chopped 

    2 smallfried urad dal papads, crushed     



    Peel and scoop out the insides of the potatoes leaving a shell all around. Chop the scooped out portion and set aside. Heat plenty of oil in a kadai and deep-fry the potato shells till cooked and the outer surface turns golden brown. Drain on absorbent paper.

    Heat the oil in a non-stick pan and add one teaspoon of the ginger-garlic paste. Add the chopped potatoes and salt and cook over medium heat for five to six minutes.

    For the marinade, put the yogurt into a bowl; add salt, black salt, garam masala powder, chilli powder, roasted Bengal gram powder, two tablespoons of the fresh coriander, the remaining ginger-garlic paste and mix well. Add the mustard oil and mix again. Set aside.

    For the stuffing, put the cottage cheese into a bowl. Add salt, chaat masala, remaining fresh coriander, green chillies, cooked potatoes and crushed fried papad. Mix well.

    Stuff the potato shells generously with the cottage cheesemixture. Put the stuffed potatoes into the yogurt marinade and mix well with a light hand. Leave to marinate for about thirty minutes.

    Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease a baking tray.

    Arrange the stuffed potatoes on the baking tray and bake for 15 to 20 minutes. Serve hot.


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