Bharwan Aloo Tilnaaz Recipe

The wonderful Indian cuisine known as Bharwan Aloo Tilnaaz is characterized by the use of young potatoes that have been stuffed with a savory filling, resulting in an experience that is both rich and flavorful.

If you are looking for a recipe that is suitable for a family supper or a special occasion, this one is it. An introduction, a list of materials, instructions, nutritional information, helpful hints, and frequently asked questions are included in the following detailed guide to creating Bharwan Aloo Tilnaaz.

There is a version of the original Bharwan Aloo known as Bharwan Aloo Tilnaaz. In this dish, young potatoes are hollowed out and then filled with a mixture of paneer, spices, and almonds. Following that, the meal is cooked in a thick gravy, which makes it an ideal complement to either rice or roti.

The earthiness of potatoes, the creaminess of paneer, and the crunchiness of almonds are all brought together in this recipe, which perfectly captures the essence of many Indian cuisines.

Ingredients

For the Potatoes

7-8 baby potatoes
1/2 cup crumbled paneer (or tofu)
1/2 teaspoon kasoori methi (dried fenugreek leaves)
3/4 teaspoon coarsely pounded coriander seeds
3/4 teaspoon roasted cumin seeds, crushed
1/4 teaspoon red chili powder
Salt to taste
1 tablespoon oil for cooking

For the Gravy

2 medium-sized onions, pureed
1/2 cup homemade tomato puree
1 teaspoon ginger paste
1 teaspoon garlic paste
2 small pieces of mace (javitri)
2-3 whole black cardamom pods
2 bay leaves
1/2 teaspoon cumin seeds
1/4 cup cashew paste
1 teaspoon coriander powder
1 teaspoon garam masala powder
1/2 teaspoon red chili powder (adjust to taste)
1-2 teaspoons kasoori methi
Salt to taste
2-3 tablespoons oil or ghee

Also see :- Cucumber Pops Recipe

Instructions

The young potatoes should be boiled until they are soft but still intact. After allowing them to cool, peel them and use a melon baller or a spoon to delicately hollow out the centers, making sure to leave a tiny rim around the edges.

In a bowl, mix together the potato parts that have been scooped out, the crumbled paneer, the kasoori methi, the coriander seeds, the cumin seeds, the red chili powder, and the salt. To make a filling, thoroughly combine the ingredients.

When you have finished preparing the stuffing, fill each potato that has been hollowed out and press it down carefully to ensure that it is packed tightly.

Grease or oil should be heated in a pan over a medium flame. Include the mace, cumin seeds, and black cardamom in the mixture. When the crackling sound begins, add the ginger-garlic paste and continue to sauté until the aroma is released.

Stir in the onions that have been pureed, and continue to cook until they are golden brown. After that, incorporate the tomato puree, the powdered coriander, and the powdered red chili. After the oil has separated from the mixture, continue to cook it.

In order to reach the appropriate consistency of the gravy, add the cashew paste along with the water. First, bring it to a boil, and then add the stuffed potatoes in a careful manner. Over a period of fifteen to twenty minutes, with the lid on, let the flavors to combine.

The garam masala and kasoori methi should be stirred in. Before serving hot with jeera rice or naan, garnish with chopped cilantro and serve.

Tips

For consistent heating and an easier time stuffing, choose potatoes that are firm and tiny. Adjust the amount of chili powder to suit your taste for a certain level of pepperiness.

Before serving, add a splash of cream to the gravy to make it more flavorful. It is possible to keep leftovers in the refrigerator for up to three days and then reheat them in a gentle manner.