Aloo Nazakat | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana скачать в хорошем качестве

Aloo Nazakat | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana

Fried potato cases stuffed with paneer, marinated in spicy yogurt and baked . A simple and quick recipe with potatoes to try out. ALOO NAZAKAT Ingredients 4 large potatoes (aloo), peeled 1 tablespoon oil + for deep-frying and greasing 3 teaspoons ginger-garlic paste, mixed with 2 teaspoons water ½ cup grated cottage cheese (paneer) Salt to taste ½ teaspoon chaat masala 3 teaspoons chopped fresh coriander leaves 1-2 green chillies, finely chopped 2 small fried urad dal papads, crushed 1 cup yogurt ½ teaspoon black salt 1 teaspoon garam masala powder 1 teaspoon red chilli powder 2-3 tablespoons roasted split Bengal gram, powdered 2 tablespoons mustard oil Butter for basting Salad for serving Fresh mint sprig for garnishing A lemon wedge for serving Method 1. Heat sufficient oil in a kadai. 2. Trim one end of each potato and scoop out the flesh to make potato shells, reserving the flesh. 3. Pat-dry the potato shells in a cloth and deep-fry in hot oil till golden brown. Drain on absorbent paper. 4. Roughly chop the reserved potato flesh. 5. To prepare stuffing, heat oil in a non-stick pan. Add 2-3 teaspoons ginger-garlic paste and sauté for 30 seconds. 6. Add chopped potatoes, toss and cook for 4-5 minutes. Transfer in a bowl. 7. Add cottage cheese, salt, chaat masala, 1 teaspoon chopped coriander and green chillies and mix. Add crushed fried papads and mix well. 8. To prepare marinade, mix together yogurt, salt, black salt, garam masala powder, chilli powder, Bengal gram powder, remaining ginger-garlic paste, remaining coriander leaves and mustard oil in a bowl. 9. Stuff the fried potato shells with the potato-cottage cheese mixture. Put them in marinade and mix well. Set aside to marinate for 20-25 minutes. 10. Preheat oven to 180° C. 11. Grease a baking tray with some oil and place the marinated stuffed potato shells. Put the tray into the preheated oven and bake for 20-25 minutes, basting with some butter. 12. Halve the baked stuffed potato shells and place on one side of a serving platter. Place salad on the other side and place a lemon wedge on top. 13. Serve hot garnished with a mint sprig. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. BUY NOW on : https://goo.gl/eB9kQq Facebook :   / chefsanjeevkapoor   Twitter :   / sanjeevkapoor   #sanjeevkapoor