Zafrani Aloo Recipe

Zafrani Aloo

  • Prep Time
    5 - 6 Minutes
  • Cook Time
    7 - 8 Minutes
  • Difficulty Level
    Advanced

Zafrani Aloo is an easy and lip-smacking dish.

Zafrani Aloo is a delicious and healthy dish. The potatoes are stuffed with a mixture of paneer, dry nuts and some spices. The addition of paneer in this dish makes it protein-rich. This is a type of unique sabzi. You can also serve it for various occasions at home like family gatherings and serve it to your guests. So, try to make this recipe in your kitchen and share your feedback with us in the comment section.

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This recipe was prepared by a lovely Mom: Deepika Khanna from Alwar, Rajasthan

Tips and Suggestions by the Mom Chef :

  • The potatoes should be put in salt water so that they do not turn black.
  • The potatoes should be fried on a low flame so that they do not release bubbles on their skin.
  • Potatoes should not be turn out brownish in color while frying.
  • The consistency of the gravy may be adjusted as desired.

For more such exciting recipes like Zafrani Aloo, Please click on the following links:

  1. Kadhi Pyazo
  2. Dhaniya Lachha Paratha
  3. Oats Dosa with Coconut Chutney

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Ingredients

  • Potatoes/Aloo - 5, medium sized
  • Cottage cheese/Paneer - 1 cup, crumbled
  • Dry nuts ( cashew nuts + raisins) - 2 tablespoon, finely chopped
  • Salt - as per taste
  • Turmeric powdder/Haldi - 1/4 teaspoon + 1/4 teaspoon
  • Oil - 1 tablespoon + for frying
  • Asafoetida/Hing - a pinch
  • Poppy seeds/Khus khus - 1 tablespoon
  • Bay leaf/Tej patta - 1
  • Cumin seeds/Jeera - 1 teaspoon
  • Salt - as per taste
  • Red chilli powder/Lal mirch powder - 1 teaspoon
  • Coriander powder/Dhaniya powder - 1 teaspoon
  • Coriander leaves / Hara dhaniya - A handful
  • Tomato/Tamatar - 4
  • Ginger/Adrak - 1 inch
  • Milk - 1/2 cup
  • Saffron/Kesar water - 1/2 tablespoon
  • Cardamom powder/Elaichi powder - 1/2 tablespoon

Instructions

  1. Grind tomatoes and ginger in a mixture grinder jar to a puree. Keep it aside.
  2. Peel the potatoes. Slice a little piece off the top and scoop out the inner portion of the potatoes with the help of a knife.
  3. Heat oil in a pan. Place the potatoes in it. Fry them on a low flame. Once fried, check them with a knife. If it can be pricked easily, it means it is cooked. Then, take them out.
  4. In a bowl, add crumbled cottage cheese, salt, dry nuts, and turmeric powder. Mix them evenly. The stuffing is ready now. Keep the remaining mixture aside. Stuff the potato with the stuffing.
  5. Meanwhile, heat oil in a kadai/wok. Now, add hing, poppy seeds, bay leaf, cumin seeds, turmeric powder, red chilli powder, and coriander powder.
  6. Then, add the prepared tomato-ginger puree. Mix well and cook till it separates from the oil. Now, add the remaining stuffing and mix well.
  7. Add some coriander leaves and stir it continuously till the lumps of cottage cheese dissolve in the gravy.
  8. Now, place the stuffed potatoes in it. Then, pour milk and saffron water. Add cardamom powder. Cover it with a lid and cook it for 5 minutes on a low flame.
  9. After 5 minutes, stir the potatoes carefully so that the stuffing does not come out. Cover it again and cook it on a high flame. Adjust the consistency of the gravy as per your choice. Once cooked, garnish it with coriander leaves.
  10. 'Zafrani Aloo' is ready to be served.

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