D iwali
D iwali
Recipes
Aloo Nazakat
Photos courtesy of Sanjeev Kapoor
Recipes
By Chef Sanjeev Kapoor
Ingredients • 4 large potatoes
Preparation
• Peel and scoop out the • 2 tbsps oil + for deep-frying insides of the potatoes leaving a shell all around. • 3 tsps ginger-garlic paste Chop the scooped out portion and set aside. Heat • Salt to taste plenty of oil in a kadai and • 1 cup yogurt, whisked deep-fry the potato shells till • ½ tsp black salt cooked and the outer surface • 1 tsp garam masala powder turns golden brown. Drain on absorbent paper. • 1 tsp red chilli powder • Heat the oil in a non-stick • 3 tbsps roasted split pan and add one teaspoon Bengal gram, powdered of the ginger-garlic paste. Add the chopped potatoes • 3 tbsps chopped and salt and cook over fresh coriander medium heat for five to six • 2 tbsps mustard oil minutes. • ½ cup grated cottage • For the marinade, put the cheese (paneer) yogurt into a bowl; add salt, • 2 tsps chaat masala black salt, garam masala powder, chilli powder, roasted • 2 green chillies, chopped Bengal gram powder, two • 2 small fried urad dal tablespoons of the fresh papads, crushed coriander, the remaining ginger-garlic paste and mix well. Add the mustard oil and mix again. Set aside.
66 DIWALI 2020
Chef Sanjeev Kapoor Sanjeev Kapoor is the go-to chef for everything. Not surprising then that he figured in the Reader’s Digest list of 100 of India’s Most Trusted people. His easy demeanour, cheerful commentary and simple instructions make the most seemingly difficult dishes look easy to prepare. His popularity and contribution to Indian cuisine is such that the Government of India conferred on him the National award of “Best Chef of India.” • For the stuffing, put the cottage cheese into a bowl. Add salt, chaat masala, remaining fresh coriander, green chillies, cooked potatoes and crushed fried papad. Mix well. • Stuff the potato shells generously with the cottage cheese mixture. Put the stuffed potatoes into the yogurt marinade and mix well with a light hand. Leave to marinate for about thirty minutes. • Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease a baking tray. • Arrange the stuffed potatoes on the baking tray and bake for 15 to 20 minutes. Serve hot.
