Hyderabadi Nawabi Aloo

Ingredients

• 5–6Medium potatoes
• 1 cupPaneer, crumbled
• 2 tbspCoriander leaves, chopped
• 3 tspCarrot, finely chopped
• 2 tbspChaat masala
• 1/4 tspTurmeric
• 2 tbspCashew + raisins
• 1 tspGreen chilli, minced
• 1/4 cupYoghurt (curd)
• 1 tspTandoori masala
• 1 tbspGinger-garlic paste
• 2 tspSesame seeds (til)
• 2 tspMelon seeds (magaz)
• 2 tspPeanut (mungfali)
• 2 tbspCashew powder
• 1 tbspPoppy seeds (posto)
• 4Green chillies (for gravy)
• 2 tbspGinger-garlic paste (for gravy)
• 2 mediumOnion, grated
• 1 cupTomato puree
• 1 tbspTomato ketchup
• 1/2 cupOil
• 1/2 tspTurmeric (gravy)
• 1 tbspKitchen-king masala
• 1/2 tspGaram masala
• 1 tbspKasuri methi
• 3 tbspFresh cream
• to tasteSalt

Method

1. 1

   Boil the potatoes till just tender. Peel and use a melon-baller (or small spoon) to scoop a hollow in each, keeping the walls about 1 cm thick.

2. 2

   Filling: combine crumbled paneer, chopped coriander, finely chopped carrot, chaat masala, turmeric, cashew, raisins and green chilli. Mix well. Stuff each hollowed potato firmly.

3. 3

   Marination: whisk curd, tandoori masala and ginger-garlic paste. Brush over the stuffed potatoes. Rest 1 hour.

4. 4

   Bake the marinated stuffed potatoes at 200°C for 20 minutes till lightly browned on top.

5. 5

   Roasted nut paste: dry-roast sesame, melon seeds, peanuts, cashew powder and poppy seeds. Grind to a paste with a little water.

6. 6

   Gravy: in a pan, heat oil. Add the grated onion and fry till deep golden brown.

7. 7

   Add ginger-garlic paste and the nut paste. Cook 5 minutes.

8. 8

   Add tomato puree, turmeric, kitchen-king masala, garam masala, salt, kasuri methi and ketchup. Cook 5–7 minutes till oil separates.

9. 9

   Stir in cream. Bring to a low simmer.

10. 10

    Halve each baked stuffed potato cleanly. Pour the gravy into a serving dish, rest the potato halves cut-side-up, and decorate with a swirl of cream. Serve with sheermal or paratha.