Aloo Nazakat | Cooksmart | Sanjeev Kapoor Khazana

Stuffed potato barrels marinated in spicy yogurt and baked in oven
ALOO NAZAKAT
Ingredients
4 large oval shaped potatoes
Oil to deep fry
½ cup grated cottage cheese (paneer)
2 tbsps chopped fried cashewnuts
1 tbsp chopped raisins
A few sprigs fresh coriander leaves
A few sprigs fresh mint leaves
Salt to taste
1 tsp red chilli powder
2 tsps green chilli paste
1 tbsp finely chopped ginger
1 ½ tsp chaat masala
1 tsp garam masala powder
1 cup hung yogurt
1 tbsp garlic paste
1 tbsp ginger paste
½ cup roasted chana dal powder
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp dried fenugreek leaf (kasoori methi) powder
Method
1. Preheat oven to 200° C.
2. Peel potatoes and scoop out from centre to make a barrel. Reserve the scooped out portions.
3. Heat sufficient oil in a kadai and deep fry the potatoes till light golden. Drain on absorbent paper and set aside. Similarly deep fry the scooped out portions of the potatoes till golden, drain on absorbent paper and set aside.
4. Mix together cottage cheese, fried scooped out potato portions, cashewnuts and raisins in a bowl.
5. Chop mint leaves and coriander leaves and add to the bowl. Add salt, ½ tsp red chilli powder, 1 tsp green chilli paste and chopped ginger. Add1 tsp chaat masala and ½ tsp garam masala powder and mash well while mixing.
6. In another bowl mix hung yogurt, garlic paste, ginger paste, roasted chana dal powder, salt, turmeric powder, remaining red chilli powder, cumin powder, remaining chaat masala, dried fenugreek leaf powder, remaining garam masala powder, remaining green chilli paste and
7. 1 tbsp hot oil and mix well.
8. Stuff potatoes with the cottage cheese mixture. Grease a non-stick baking tray.
9. Apply yogurt marinade generously over the stuffed potatoes and place in the baking tray. Keep the tray in the preheated oven and bake for 15-20 minutes.
10. Halve the potatoes vertically, arrange them in a serving plate and serve hot.
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