Name: Hyderabadi Nawabi Aloo recipe by Chandrani Bhattacharya at BetterButter
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 8
Ingredients: Potato - 5 to 6 medium sized potatoes boiled and scooped; For the potato filling - 1 cup grated paneer, chopped coriander leaves 2 tbsp, grated carrot 3 tsp, chat masala 1 tsp, small pieces of cashew nut, and raisin 6 to 8 pieces, chopped green chilli 1/2 tsp; 1 onion finely chopped and salt accordingly; For marination - hung curd 1/4 cup, tandoori masala 1 tsp, ginger garlic paste 1 tbsp, a pinch of orange food colour, turmeric powder 1/2 tsp; Roasted Masala - 2 tsp white sesame seed, magaz 2 tsp, peanut 2 tsp, kaju powder 2 tbsp and khuskhus (posto) 1 tbsp; For the gravy - ginger garlic paste 2 tbsp, 2 onion finely chopped, tomato puree 1 cup, tomato sauce 1 tbsp, oil 1/2 cup, kitchen king masala 1 tbsp, garam masala 1/2 tsp, kastoori methi 1/2 tsp

Ingredients Serving: 8

Potato - 5 to 6 medium sized potatoes boiled and scooped
For the potato filling - 1 cup grated paneer, chopped coriander leaves 2 tbsp, grated carrot 3 tsp, chat masala 1 tsp, small pieces of cashew nut, and raisin 6 to 8 pieces, chopped green chilli 1/2 tsp
1 onion finely chopped and salt accordingly
For marination - hung curd 1/4 cup, tandoori masala 1 tsp, ginger garlic paste 1 tbsp, a pinch of orange food colour, turmeric powder 1/2 tsp
Roasted Masala - 2 tsp white sesame seed, magaz 2 tsp, peanut 2 tsp, kaju powder 2 tbsp and khuskhus (posto) 1 tbsp
For the gravy - ginger garlic paste 2 tbsp, 2 onion finely chopped, tomato puree 1 cup, tomato sauce 1 tbsp, oil 1/2 cup, kitchen king masala 1 tbsp, garam masala 1/2 tsp, kastoori methi 1/2 tsp

Instructions

Mix the filling ingredients and fill them in the potatoes.
Now marinate the potatoes in the mixture of hung curd 1/4 cup, tandoori masala 1tspn, ginger garlic paste 1 tbspn , apinch of orange food colour,turmeric powder1/2 tspn
Marinate the potatoes for nearly 1 hour.
Roast the masala mentioned under 'Roasted Masala' and grind them.
Take the marinated potatoes and roll them in dry cornflour. Either bake these potatoes in an oven or deep fry them.
Now prepare the gravy. Take a pan, pour oil and beat in a medium flame.
Now put the chopped onions and cook till brown, put 4 to 5 curry leaves.
Now add the gravy paste, fry till the mixture leaves oil, add tomato puree and cook a little.
Then add the roasted masala. Fry till the mixture leaves oil. Now add cream, tomato sauce and stir for a minute.
Now put the gravy in the serving dish and then cut the potatoes and put it in the gravy.
Decorate it with cream and curry leaves.

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