Lowfat Bharwan Aloo

Main Ingredients	Potato, Paneer
Cuisine	Indian
Course	Main Course Vegetarian
Prep Time	26-30 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Lowfat Bharwan Aloo

• 4-6 medium Potato peeled and halved
• 100 grams Paneer grated
• 1 small bunch Fresh coriander leaves
• 4-5 Green chillies chopped
• 10 Raisins
• to taste Salt
• 1 tablespoon Oil
• a pinch Asafoetida
• 1 teaspoon Fennel seeds (saunf)
• 1 teaspoon Cumin seeds
• 1 inch piece Ginger grated
• 2 cups Tomato puree
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• 1 1/2 tablespoons Tamarind pulp
• 1/2 cup Jaggery (gur)
• 1/2 teaspoon Dry mango powder (amchur)
• 2 tablespoons Low fat cream

Method

1. Scoop the potatoes from the middle and par boil them. Boil the scooped part till soft and mash. Make a stuffing of the mashed potato along with paneer, grated paneer, coriander leaves, green chillies, raisins and salt. Mix well.
2. Stuff the potatoes with the paneer mixture. Pre-heat the Convection oven to 230°C. Place the stuffed potatoes in a single layer on an ovenproof dish and baste with oil. Cook for fifteen minutes at 230°C, turning them over every five minutes.
3. Grill TOP for ten minutes, turning once after five minutes. Heat one tablespoon of oil in a non-stick kadai. Add asafoetida, fennel and cumin seeds and let them change colour.
4. Add ginger and sauté for a minute. Add tomato puree and stir well for two to three minutes. Add turmeric powder, red chilli powder and mix. Add half a cup of water and let it cook for four to five minutes.
5. Add tamarind pulp, amchur, jaggery and salt. Add grilled stuffed potatoes to the gravy and cook on low heat for five minutes. Add cream and stir gently. Cook till gravy has reduced slightly. Serve hot.

Nutrition Info

Calories	1109
Carbohydrates	31.9
Protein	145.5
Fat	44.7
Other Fiber	18.4 gm