Let’s start here.. Aalo is potato. Well, when you talk of lakhnavi  food you are actually talking about flavors, technique, oil and spice, a blend of which creates an amazing mouth watering dish. Something that looks exotic and something that tastes divine and something that is not simple to cook.

1 pound- potatoes (best results with small round potatoes

4 ounce – paneer ( cottage cheese)

1 tsp red chilli powder

1 tsp turmeric powder

salt to taste

For the Indian curry

1 tsp garam masala

Salt to taste

1/2 tbs red chili powder

1 1/2 tsp kasoori methi

2 Tbsp ghee (clarified butter)

1 Tbsp butter

1 Tbsp cream (optional) ( I didn’t use cream in my recipe)

2 large onions

2 tomatoes

1 tsp ginger garlic paste

1 tbs cumin seeds

Oil for frying and cooking

Toothpicks to hold the cored potatoes and the lids

Let’s get cooking

Let’s cook in 4 steps and the combine them.

Step 1 – deal with the potatoes

A. Peel the  potatoes and give them a nice wash and then dry them up with a tissue paper.

B. Cut out the core of the potatoes and also save the tops that you had cut.

C. Marinate the potatoes with a little salt and chilli powder and turmeric powder.

D. Deep fry the cored potatoes and the tops and the let then sit on a tissue paper.

Step 2- prepare the filling

A. Crumble the paneer.

B. Use 1/4 onion – finely chop it.

C. In a frying pan add a little oil to shallow fry the chopped onions to caramalize.

D. Add the crumbled paneer and mix them well.

E. Add Salt to taste.

You might want to add other spices like red chili or garam masala or coriander powder to your taste.

The mixture is now ready.

Step 3- Prepare the potatoes

A. Fill in the cored potatoes with the paneer filling.

B. Put the lid on and secure each of them with a toothpick.

Step 4- prepare the Indian curry

A. In a pan heat ghee, and add cummin seeds until they start to crackle.

B. It’s time to add the onions. Puree the onions and add them in the oil.

C. When the onions start turning brown, add the ginger garlic paste.

D. Next add the Tomatoes, puree the tomatoes too.

E. Now add the spices- salt, red chili powder, garam masala and kasuri methi and cook until oil seperates.

F. At this point you minght want to add water or not, depending upon the texture and consistency you want.

G. Stir in the butter and cream.

Finall touch

Add the potatoes to the curry, let it cook for about 10 minutes on very low heat.

Serve hot with roti or naan