Bharwan aloo ( Stuffed Potatoes Luckhanwi style ) with Red Wine

Any thing which has history  related to Luckhnow … It means  awadh written all over it … Whether meat or poor man’s  diet POTATO … Well Potato becomes luxurious when it gets a hand from royal Khanasamas of awadh …. Though they say it  first originated in Banaras with  Hindu Brahmins relishing it during the fasting days …but it became more exotic the moment it reached Luckhnow  capital of erstwhile Nawab of Awadh .

Potatoes  became Bharwan aloo  pairs perfectly with a  nice Glass of Red wine …

  • Potatoes 25-30 medium

  • Oil 2 tablespo

  • Paneer (cottage cheese) grated100 grams

  • Green chillies seeded and chopped4-5

  • Cashewnuts chopped10-15

  • Raisins 10

  • Salt to taste

  • Ginger chopped1 inch piece

  • Dry mango powder (amchur) 1/2 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Onions grated2 medium

  • Ginger paste 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Tomato puree 2 cups

  • Fresh coriander leaves chopped1 small bunch

  • Jaggery (gur) 1/2 cup

  • Fresh cream 2 tablespoons



Peel and halve the potatoes. Using a spoon scoop out the centres of each half leaving a shell. Heat sufficient oil in a kadai and deep fry the shells till light golden.

Drain and set aside on an absorbent paper.

Take cottage cheese in a bowl. Add green chillies, cashewnuts, raisins, salt, ginger, dry ginger powder and mix. Stuff this mixture into the fried potato shells and press firmly. Set aside.

For the gravy heat two tablespoons of oil in a pan. Pound fennel seeds and cumin seeds lightly in a mortar with a pestle. Add asafoetida and the pounded spices to the oil and sauté till fragrant. Add grated onions and sauté till golden. Add a little water

Gently lower the stuffed potato shells. Add cream. Cover, reduce heat and cook for fifteen minutes. Do not stir just shake the pan lightly occasionally.

Serve hot along side nice cocktail or even with white wine / red wine

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