Stuffed Aloo Paneeri


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Paneer stuffed in potatoes...hmmm...delicious!

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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For The Paneer Stuffing
1 cup mashed paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
1 tsp dried raisins (kismis)
2 tsp chopped cashewnuts (kaju)
1 tsp ginger-green chilli paste
salt to taste
1/2 tsp garam masala
1 tbsp powdered sugar
1/2 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1 tbsp oil
7-8 medium potato , halved and scooped
oil for deep frying

For The Gravy
2 tomatoes , chopped
2 onions , chopped
2 garlic (lehsun) cloves
1 tsp ginger-green chilli paste
2 tsp garam masala
salt to taste
3 tbsp oil

To Be Blended Into A Smooth Powder
7 to 8 cashewnuts (kaju)
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) seeds
4 to 5 cloves (laung / lavang)
5 peppercorns (kalimirch)
1 bayleaf
2 tsp chilli powder
2 tsp chopped coriander (dhania) for garnishing

For the Paneer stuffing

  1. Peel the potatoes, cut them vertically in halves and scoop from the center.
  2. Heat the oil in a kadhai and deep fry the potatoes till they turn golden brown from all the sides.
  3. Drain on an absorbent paper and keep aside.
  4. Combine all the remaining ingredients, except the oil and mix well.
  5. Heat oil in a pan, add the mixture and saute for 2-3 minutes while taking care that it does not stick to the bottom.
  6. Remove from the flame and keep aside.

For the Gravy

  1. Combine the tomatoes,onions and garlic and blend in a mixer to a smooth paste.
  2. Heat the oil in a pan, add the paste and saute till they leave the sides.
  3. Add the prepared powder, garam masala ,ginger-green chilli paste and 2 cups water and salt, mix well and bring to boil.
  4. Remove from the flame and keep aside.

How to proceed

  1. Take the potaoes and stuff them nicely and neatly with the stuffing.
  2. Just before serving, place the stuffed poatoes and the pour the gravy from sides so that stuffing can be seen.
  3. Serve hot garnished with coriander.
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This recipe was contributed by Dhara Mehta on 03 Apr 2012

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