Steps to Make Homemade Lucknowi Bharwa Aloo

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Simple Way to Make Perfect Lucknowi Bharwa Aloo. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Lucknowi Bharwa Aloo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lucknowi Bharwa Aloo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lucknowi Bharwa Aloo is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lucknowi Bharwa Aloo estimated approx 45 minutes.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Lucknowi Bharwa Aloo using 29 ingredients and 15 steps. Here is how you cook that.

#reststyle #goldenapron This is a delicious dish in which you feel like Nawabi on every bite of it. This curry is a good combination of potato, cottage cheese, dry fruits, malai and many spices like cardamom and nutmeg. In this type of curry the dip fried potato shells are stuffed with cottage cheese and dry fruits and then cooked in tomato and cream based gravy which is so rich in taste.

Ingredients and spices that need to be Take to make Lucknowi Bharwa Aloo:

1. 1/2 kg medium sized potatoes
2. as required Oil for deep frying
3. for stuffing :
4. as obtained Cottage cheese from 750 ml milk
5. 2 chopped green chillies
6. 1/2 tsp chopped ginger /ginger paste
7. to taste Salt
8. 1/2 tsp aamchur powder
9. 10-12 cashewnuts
10. 10-12 raisins
11. for For gravy:
12. 5 tsp ghee
13. 1 pinch hing
14. 2 cardamom seeds
15. 1 pinch nutmeg
16. 3/4 tsp cumin seeds
17. 3/4 tsp fennel seeds
18. 3 tsp grated onion /onion paste
19. 1 tsp ginger garlic paste
20. 1.5 cup tomato puree
21. 1/2 tsp turmeric powder
22. 1 tsp chilli powder
23. to taste Salt
24. 3/4 cup chopped coriander leaves
25. 1/4 cup powder Jaggery
26. 2 tsp fresh cream
27. for garnishing :
28. some chopped coriander leaves
29. 1-2 tsp fresh cream

Instructions to make to make Lucknowi Bharwa Aloo

1. Peel the potatoes and cut them into halves. Then scoop of them with the help of a spoon and make a shell of each potato half.
2. Mix all the ingredients for together for stuffing and keep them aside.
3. Heat a Kadhai and put sufficient oil in it and then deep fry the potato halves in it till they become golden brown.
4. After cooling down put the stuffing in the potato shell.
5. Prepare cumin and fennel seed powder. Heat a pan and put ghee in it.
6. Then add a pinch of hing and then add cardamom seeds, nutmeg, cumin and fennel seeds in it.
7. Saute it for 20 seconds and when there is a nice aroma comes from it then add the grated onion in it and saute it well.
8. Then add ginger garlic paste in it and saute it till the raw smell has gone.
9. Then add salt, turmeric powder, chilli powder in it and mix it well.
10. Then add the tomato puree in it and allow it to boil for sometimes and then add chopped coriander leaves and Jaggery powder in it.
11. Then add the stuffed potatoes in it and mix it well.
12. Add fresh cream in it and cover it well and don't saute it.
13. Cover it with a lid and cook it for 15minutes in dum. After 15 minutes just open the lid and switch off the flame.
14. Now your Lucknowi Bharwa aloo is ready.
15. Garnish with some chopped coriander leaves and fresh cream. Serve hot with rice or roti.

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So that is going to wrap this up for this exceptional food How to Prepare Any-night-of-the-week Lucknowi Bharwa Aloo. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!