This recipe of Amritsari Bharwa Aaloo(Paneer & Spinach Stuffed Potatoes in gravy) came to mind because of my Dear Husband. My Aaloo lover husband, last month had to visit Delhi for some official work and ate this special Aaloo dish in Punjabi by Nature and since then he was after me to make this 🤗 and finally on a weekend I decided to agree, I think I have done justice but my critique fellow has an issue with shape of potatoes 🤔 he wanted them to look like small drums open from both ends 😉haha.. But never the less, they are awesome in taste and a nice break from regular aaloo and paneer dishes.
And this dish has become even more special because I made it in my brand new Clay pot that I bought recently from Bhojanotsav. They have a very nice variety of clay pots, pans bottles and what not. The flavors are amazing when any dish is cooked in a clay pot, because it never alters the natural taste of your ingredients unlike the aluminum pans. I have started shifting to all things natural slowly in my life. Everything from food, to pans to cleansers 🤗 that’s the way ahead I guess 😊
And another special thing about these aaloos is they are not fried like any other such dish, I have baked them to keep it on a healthier side😍
- 7-8 small to medium size potatoes
- 100 grams paneer
- ¾ cup blanched and chopped spinach
- 1 tbsp oil
- 1 star anise
- 1 dry red chilli
- 1 inch cinnamon stick
- 1 bay leaf
- 1 tsp garlic paste
- ½ tsp ginger paste
- 2 large onions pureed
- 2-3 tomatoes pureed
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp kasuri methi(dried fenugreek leaves)
- ½ tsp garam masala powder
- Salt to taste
- Chaat masala to taste
- Black pepper to taste
- ¼ cup thick cream
- ½ cup milk
- 1 cup water
- Peel and wash the potatoes, slice them from the middle(divide into two equal parts)
- Make a cavity in each piece of potato by taking out flesh from it
- Marinate the potatoes with little oil, salt & pepper and bake them in a preheated oven at 180 degrees for 25-30 minutes, or until the sides are golden
- Cook the taken out flesh from potatoes in a pressure cooker for one whistle. Once done take them out in a bowl, mix crumbled paneer, blanched spinach & salt, pepper and chaat masala. The filling is ready
- In another pan heat some oil and add the whole spices like bay leaf, star anise, cinnamon stick and the dry red chilli. Let them crackle and then add the ginger, garlic paste and let it cook for few seconds till the garlic is a little golden
- Add the pureed onions and cook them well till they turn golden brown.
- Nowadd the tomato puree and the dry spices – salt, red chilli powder, coriander powder, garam masala powder and the kasuri methi. Mix well and let this entire thing cook until it releases oil and looks dark red in color.
- Now take out the whole spices and discard
- Now add the cream and mix well, add ½ cup of milk and 1 cup of water as well and stir again. Let it boil for 5-7 minutes and the gravy is ready.
- Take out the baked potatoes from oven and fill them with the prepared spinach and paneer filling, bake them again for 10 minutes
- The Bharwa Aaloo are ready, put them in gravy just before serving.
Serve them with Phulkas or Naan for a party or a regular weekend lunch to win some more smiles and hearts J