Bharwan Aloo recipe - How to make Bharwan Aloo
Main Procedure
For the gravy- Heat the soya oil in a kadhai, add the ginger-garlic paste and boiled onion paste and sauté till the onion paste turns golden brown in colour.
- Add the tomato purée, turmeric powder and chilli powder and sauté on a medium flame till the soya oil separates.
- Add the dry mango powder, garam masala, tomato ketchup, curds and salt and mix well. Cook for another 2 minutes while stirring continuously.
- Add the cream and mix well. Add a little water if the gravy is too thick.
- Remove from the flame and keep aside.
How to proceed- Scoop out the potato halves using a spoon so that a depression is formed for the stuffing.
- Heat the soya oil in a kadhai and cook till the potatoes are golden brown from both sides. Drain on absorbent paper and keep aside.
- In the same oil, add the stuffing and sauté for 2-3 minutes.
- Divide the stuffing into 8 equal portions and stuff each potato with one portion of the stuffing. Keep aside.
- Just before serving, warm the gravy and pour it over the potatoes.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy | 257 cal |
Protein | 12.6 g |
Carbohydrates | 28.6 g |
Fiber | 7 g |
Fat | 10.5 g |
Cholesterol | 0.9 mg |
Sodium | 57 mg |