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Photo of Bahari Aloo by Soumi Mitra at BetterButter

Bahari Aloo

Soumi Mitra
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later


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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Side Dishes

Ingredients Serving: 4

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


  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.

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