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Gourd & Pumpkin
Potato (Below)


Bharva Aloo

20 small potatoes
ghee for deep frying

For the stuffing:
1-1/2 cups grated paneer
1 chopped green chili
1/2 tsp. chopped ginger
Salt according to taste
3/4 cup chopped coriander
2 tbsp. mint leaves
1 tsp. cumin seeds
2 tsp. lemon juice
1/2 tsp. ginger
1 tsp. asofoetida
1 tsp. red chili powder
1 tbsp. cashewnuts
3/4 cups water

Mix the following ingredients:
1 cup fresh curds
1 tbsp. fresh cream
1/2 tsp. sugar
1 tsp. garam masala
2 tbsp. ghee

Peel the potatoes and deep fry in ghee. Scoop out the centers. Mix the ingredients for the stuffing and fill the potatoes with this mixture. Make a paste with the mint and coriander, and fry it in a little hot ghee. Add the curd mixture and fry again until the oil comes to the top. Add the potatoes with very little water and cook for a few minutes. Finally, add the cream, sugar and garam masala. Offer hot.

Bharwan Aloo

8 medium Potatoes (peeled)
2 cauliflower florets (chopped)
1 capsicum (cored, seeded and chopped)
1 tbsp peas
2 green chilies (chopped)
4 medium tomatoes (cubed)
Salt to taste
2/3 cup water
¼ cup ghee
1 tsp chopped coriander leaves

Slice off the tops of the potatoes and set this thick slice aside for later use as a lid. Carefully scoop the inside out of the potato. Place the Cauliflower, capsicum, peas, chilies, and half the salt in a saucepan with the water. Parboil until the water is fully absorbed into the mixture. Fill the mixture into the potatoes, cover with the potato lids and secure with wooden toothpicks. Heat the ghee and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes. Carefully arrange the stuffed potatoes over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender. Garnish with chopped coriander and serve hot.

Hyderbadi Peshawari Aloo Mugalai

20 small Potatoes
Ghee for deep frying

Potato Filling:
2 Tbsp Chopped Cashewnuts
1 Tsp Chaat Masala
4 Tsp Raisins
2 Tsp Chopped Coriander Leaves
1 Tsp Chopped Green Chilli
½ Tsp Salt
½ Tsp Red Chilli Powder
½ Tsp Lemon Juice
Scooped and Deep Fried Portion of the Potato

For the Gravy:
2 Tbsp Ghee
4 Cardamom
1 Tsp Caraway Seeds (Hindi Shahi Jeera)
1 Tsp Chopped Green Chilli
1 Tsp Chopped Ginger
1 Tbsp Poppy Seeds (Hindi Khus Khus)
8 Cashewnuts
1 Tsp Salt
1 Tsp Sugar
1 Tsp Coriander Powder
½ Tsp Mango Powder
½ Tsp Asofoetida
½ Tsp Red Chilli Powder
½ Tsp- Chaat Masala Powder
½ cup Beaten Curd
¼ cup Chopped Coriander Leaves
½ cup Water
¼ cup Cream

For the Garnish:
Chopped Coriander Leaves
Few Dry Fruits
Rose Petals

Make a paste with the poppy seeds, cashewnuts and a little water. Peel the potatoes and scoop out from the inside leavening the walls intact. Deep fry the scooped out potatoes till golden brown. Also deep fry the scooped out portion of the potato then mix it in with the other Filling ingredients. Stuff this mixture into the potatoes. For the gravy, put all the ingredients into a pan with hot ghee and sauté well. Add the filled potatoes to the gravy and let it simmer for 20 minutes. Garnish with rose petals, dry fruits and chopped coriander leaves, and offer.


30 small Round Potatoes
Ghee for Deep Frying
3 Tbsp Ghee
3 Green Chillies, minced
1 inch piece Ginger, minced
1/3 cup Chopped Tomatoes
1 large bunch fresh Spinach
1/3 cup dried Fenugreek Leaves (Hindi Kasoori Methi)
½ Tsp Red Chilli Powder
½ Tsp Turmeric Powder
½ Tsp Mango Powder
1 Tsp Coriander Powder
1 Tsp Salt
3 Tbsp well beaten Curd
½ cup Water
1 Tsp Garam Masala Powder
2 Tbsp Butter

For the Chutney:
1 cup Chopped Coriander Leaves
½ cup Chopped Mint Leaves
2 Green Chillies, minced
½ Tsp Cumin Seeds
1 Tsp Mango Powder
4 Tsp Raisins
1 Tsp Salt
Little Water

For Garnish:
Dots of Cream
Chopped Coriander Leaves

Boil the spinach in scant salted water, then cool, drain and puree. Scoop out the potatoes and deep fry in hot ghee till golden brown. Drain well. For making the gravy, heat ghee and fry the green chillies and ginger until crisped. Next add tomatoes and fry well. Next add spinach puree and mix. Add kKasoori methi and the various spices. Add curd and water and let the gravy simmer well. Add garam masala and butter and mix well. Fill the fried potatoes with the chutney. Place the filled potatoes in a greased baking dish and pour hot spinach gravy over them. Bake in preheated oven at 200 degree celsius for 10 -15 minutes. Serve hot garnished with cream and chopped coriander leaves.