One of the most popular North Indian potato recipes has received a banarasi makeover. Hollow fried potatoes are filled with paneer and a crushed dry fruit mixture, then served with a rich-looking creamy tomato-based curry /gravy. This can be a show stopper for any dinner party or festival spread.
What Ingredients are needed?
Medium size or large potatoes.
For the stuffing,
Grated Paneer
Grated Mawa
Crushed dry fruits(I have used pistachio and raisin)
Chopped Fresh cilantro
Chat Masala
Red Chili Powder
Salt
For the curry/gravy,
Onion
Ginger Garlic Paste
Ghee/Oil
Kasoori Methi
Coriander Powder
Red Chili Powder
Grated Mawa
Heavy Cream /Malai
Garam Masala Powder
Chopped Cilantro for garnish
How to cook it?
After washing medium-sized potatoes, peel them properly. Use a narrow-looking thin peeler or paring knife to hollow the potatoes, ensuring they are perfectly hollow on all sides and to the bottom.
The second step is to rewash and boil the potatoes in salted boiling water. Check to see if they are just fork tender. Do not let them get very soft; otherwise, they will break easily.
Now heat the oil, and after it comes to a smokey point, fry the hollow potatoes on low flame until golden. Fry them from all sides. Remove them on a paper towel.
Mix the stuffing and fill the hollow potatoes with a small spoon or fingers. I prefer doing this with fingers because you have so much control over them, and they won't break.
Keep them in the fridge until you make gravy/curry. Now, prepare a rich-looking gravy/curry using all the ingredients and let it cook until the oil separates and comes to the surface.
Now remove the stuffed potatoes and, depending on their size, cut the wheels with a sharp knife. I made two slices because my potatoes were medium-sized.
For serving, spread the curry /gravy on the bottom of the serving platter and arrange all the potato wheels. Garnish with some freshly chopped cilantro, cream, and dry fruits. Enjoy.
You May Want to check a few of my potato recipes,
New Recipes
Ingredients
Method
- Take medium size or large potatoes.Wash them or peel them .
- Boil them till they are 60 percent done.Make sure they still hold their shape.
- Take a small wok or Pan. Fill it with oil and let it come to the frying temp.
- Dry the boiled hollow potatoes with a paper towel and fry till golden brown.Keep the flame slow/medium.
- Remove them on a paper towel.
- Grate paneer and mawa. Chop raisin ,crush pistachio .Mix everything properly to make a nice tasting stuffing.
- Fill the stuffing inside with the help of a small spoon or finger.
- After stuffing keep the potatoes inside the fridge till we make the gravy.
- Take ghee in a heavy bottom pan or wok.
- Add chopped onion and ginger garlic paste to it.
- Saute till they look golden and soft.
- Add all the dry spices and tomato puree to the pan.Saute for a few minutes till the oil seperates.
- Add water at this point and let it cook for some time.
- Now add grated mawa and heavy cream. Mix and let it cook for another 2-3 minute on low flame.
- Add crushed kasoori methi and chopped fresh cilantro.
- Switch the gas off .
- Pour the curry /gravy on a platter, arrange sliced potatoes and garnish and decorate them properly.
- Enjoy !!
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