BARWAN ALOO

NEEDED
potato - medium 5
1 tbsp oil , jeera , saunf 1/4 tsp - seasoning
salt
hing
fresh cream
little jaggery (1/4 tsp )
turmeric

FOR PANEER STUFFING
paneer - crumbled - 100 gms
green chilly , ginger - paste
broken cashewnut
little kismis
salt
amchur powder
chopped corriander little

in a bowl add all the above said ingredients, mix gently and keep aside .

TO GRIND FOR GRAVY :
tomato -2  big  - boil , peel skin
1 big onion
ginger
grind this to a paste and keep aside.

METHOD

• peel and halve the potatoes .
• using a scpoon scoop out the centers of each  half leaving a shell.
• heat sufficient oil in a wok and deep fry the shells till golden brown .
• drain and set aside on an absorbent paper.

• then take the paneer stuffing .
• stuff this into the fried potato shells.
• press firmly and keep aside.

• in a wok add oil and temper jeera , saunf .
• add the ground tomato paste.
• add hing , turmeric .
• cook till oil seperates , then add little water to loosen the gravy  .
• add salt , little jaggery .mix well
• then  gently lower the stuffed potato shells .
• add cream , reduce heat , cover and cook for 15 min .
• do not stir , just slightly shake the pan occasionally .
• serve hot .