Name: Bahari Aloo recipe by Soumi Mitra at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Medium size boiled potatoes 4 pieces (cut in half); Hung curdled milk (chhenna) 1 cup; Sugar 1 tbsp; Salt as required; Javitri and nutmeg powder 1 tsp; Chopped almond 1 tbsp; Saffron 8-10 pieces; Keora water 1 tbsp; Musk Melon seed (magaz) paste 1 tbsp; Casew paste 2 tbsp; Raisin paste 1 tbsp; Poppy seed paste 1 tbsp; White pepper and white jeera paste 1 tbsp; Red dry Mirch 4-5 pieces; Hang curd 2 tbsp (beaten); Chopped raisins and cashew (for decoration); Chopped onion 2 large; Ghee 2 Tbsp; Refined oil 1 cup; Cardamom 2-3 pieces; Cloves 7-8 pieces; Cinnamon 1 inch; Water to boil potatoes

Ingredients Serving: 4

Medium size boiled potatoes 4 pieces (cut in half)
Hung curdled milk (chhenna) 1 cup
Sugar 1 tbsp
Salt as required
Javitri and nutmeg powder 1 tsp
Chopped almond 1 tbsp
Saffron 8-10 pieces
Keora water 1 tbsp
Musk Melon seed (magaz) paste 1 tbsp
Casew paste 2 tbsp
Raisin paste 1 tbsp
Poppy seed paste 1 tbsp
White pepper and white jeera paste 1 tbsp
Red dry Mirch 4-5 pieces
Hang curd 2 tbsp (beaten)
Chopped raisins and cashew (for decoration)
Chopped onion 2 large
Ghee 2 Tbsp
Refined oil 1 cup
Cardamom 2-3 pieces
Cloves 7-8 pieces
Cinnamon 1 inch
Water to boil potatoes

Instructions

Take a small spoon and take out some portion from the middle of each half of the potatoes and carefully make a medium deep hole over there. Make sure the lower portion remains intact, cracks in the lower portion may hamper your filling. Keep it aside.
Take a bowl, add chhenna, salt, sugar, 4-5 saffron, chopped almonds, half of the extracted aloo, 1/2 tbsp keora water, Mix well and make a rough paste.
Fill the potato holes with this mixture and keep aside.
Heat a nonstick pan, add refined oil and saut potatoes, stir occasionally and carefully. Cook for 5 minutes, and take out from oil and keep aside.
Add ghee in remaining oil, add cardamom, cloves and cinnamon, wait for 3-4 seconds and add chopped onion. Cook until onions become golden.
Add white pepper and jeera paste, and red dry Mirch, mix well,
Add hang curd, poppy seed paste, Musk melon seed paste and mix well until the oil comes out from the curry. Add casew paste and Raisin paste. Add salt and pinch of sugar.
Add 1 cup water to make a medium thick gravy. Add saute potatoes and cover with a lid.
Give 5 minutes standing time.
Stir occasionally, add remaining keora water, wait until some oil comes out from the gravy.
Garnish with some chopped raisins and cashew. Sprinkle some saffron. Serve hot with steamed rice or pulavs or with paratha.

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