Tandoori roasted potatoes, stued with paneer and vegetables, nuts and marinade with chef's special marination.
Methodology for getting ready Stuffed Shahi Bharwan Aloo Heat up the potatoes in a weight cooker with the skin on. Cut the potatoes in two parts and after that cautiously scoop the focal point of every half. At that point strip the skin off.
Warmth oil in a dish/kadhai and profound sear these scooped out potatoes till brilliant dark colored and channel them on tissue paper. Give it a chance to cool.
In the interim blend the scooped focuses of the potatoes alongside paneer, and different elements for stuffing and crush them appropriately.
Stuff the pan fried potatoes with the stuffing blend and keep aside.
In the rest of the oil in the wake of singing the potatoes, include the onion and ginger-garlic glue and saute for 2 minutes.
Presently include the kashmiri stew powder, turmeric powder and garam masala powder and saute for an additional 2 minutes.
To this include the tomato puree and cashew glue and cook for a moment.
Add salt and expected water to make a thick sauce.
To this include the cream and coriander leaves and blend well.
At last add the stuffed potatoes to this and cook for an additional 2 minutes on low fire.