Bahari Aloo | How to make Bahari Aloo

By Soumi Mitra  |  9th Jul 2016  |  
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  • Bahari Aloo, How to make Bahari Aloo
Bahari Alooby Soumi Mitra
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About Bahari Aloo Recipe

This is a vegetarian dish from my dida's kitchen. I love this dish so much. When I tried this, it was not as much tasty as dida.

Bahari Aloo is a delicious dish which is liked by people of all age groups. Bahari Aloo by Soumi Mitra has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Bahari Aloo at many restaurants and you can also prepare this at home. This authentic and mouthwatering Bahari Aloo takes 30 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Bahari Aloo is a good option for you. The flavour of Bahari Aloo is tempting and you will enjoy each bite of this. Try this Bahari Aloo on weekends and impress your family and friends. You can comment and rate the Bahari Aloo recipe on the page below.

Bahari Aloo

Ingredients to make Bahari Aloo

  • Medium size boiled potatoes 4 pieces (cut in half)
  • Hung curdled milk (chhenna) 1 cup
  • sugar 1 tbsp
  • salt as required
  • javitri and nutmeg powder 1 tsp
  • Chopped almond 1 tbsp
  • saffron 8-10 pieces
  • Keora water 1 tbsp
  • Musk Melon seed (magaz) paste 1 tbsp
  • Casew paste 2 tbsp
  • Raisin paste 1 tbsp
  • Poppy seed paste 1 tbsp
  • White pepper and white jeera paste 1 tbsp
  • Red dry Mirch 4-5 pieces
  • Hang curd 2 tbsp (beaten)
  • Chopped raisins and cashew (for decoration)
  • Chopped onion 2 large
  • ghee 2 Tbsp
  • Refined oil 1 cup
  • cardamom 2-3 pieces
  • cloves 7-8 pieces
  • cinnamon 1 inch
  • Water to boil potatoes

How to make Bahari Aloo

  1. Take a small spoon and take out some portion from the middle of each half of the potatoes and carefully make a medium deep hole over there. Make sure the lower portion remains intact, cracks in the lower portion may hamper your filling. Keep it aside.
  2. Take a bowl, add chhenna, salt, sugar, 4-5 saffron, chopped almonds, half of the extracted aloo, 1/2 tbsp keora water, Mix well and make a rough paste.
  3. Fill the potato holes with this mixture and keep aside.
  4. Heat a nonstick pan, add refined oil and saut potatoes, stir occasionally and carefully. Cook for 5 minutes, and take out from oil and keep aside.
  5. Add ghee in remaining oil, add cardamom, cloves and cinnamon, wait for 3-4 seconds and add chopped onion. Cook until onions become golden.
  6. Add white pepper and jeera paste, and red dry Mirch, mix well,
  7. Add hang curd, poppy seed paste, Musk melon seed paste and mix well until the oil comes out from the curry. Add casew paste and Raisin paste. Add salt and pinch of sugar.
  8. Add 1 cup water to make a medium thick gravy. Add saute potatoes and cover with a lid.
  9. Give 5 minutes standing time.
  10. Stir occasionally, add remaining keora water, wait until some oil comes out from the gravy.
  11. Garnish with some chopped raisins and cashew. Sprinkle some saffron. Serve hot with steamed rice or pulavs or with paratha.

My Tip:

Before sauteeing the potatoes, heat the pan as well as oil very well, and spread the hot oil all over the pan generously. But while you start to saute, always keep the flame medium to sim, otherwise your filling may come out of the potatoes.

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