Shahi paneer stuffed potatoes
Hollowed fried potatoes filled with paneer, in a royal nutty cream gravy
Small potatoes scooped out, deep fried and stuffed with spiced crumbled paneer, then simmered in a pale, luxurious gravy of yogurt, cashews, almonds and fresh cream. Finished with coriander, green chilli and a dusting of cinnamon, it's a true party dish. Serve hot with naan.
- Total time
- 85 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the stuffing
For the tempering
For the paste
To garnish
Method
0/8 doneStep 1: Scoop out the centre of each 20 small potatoes with a peeler, leaving a shell about 5 mm thick.
Step 2: Heat oil for deep frying and deep fry the potatoes on a medium heat until golden and cooked through. Drain on kitchen paper.
10 minStep 3: Mix 14 oz paneer, 2 tbsp fresh coriander, 1 tsp cumin seeds, 2 tbsp chilli paste, ½ tsp ginger paste and ½ tsp salt and fill the potatoes. Keep aside.
Step 4: Blend 13 oz plain yogurt, 5 ½ oz onions, 1 ½ tbsp chilli paste, 1 ½ tbsp ginger paste, 2 tsp garlic paste, 5 ½ oz cashew nuts, 2 ½ oz almonds, ½ cup water and 1 tsp salt to a paste.
Step 5: Heat 4 tbsp oil in a wide pan, add 2 cinnamon sticks and 2 cloves, then the paste. Cook, stirring, until the gravy thickens.
8 minStep 6: Add 2 cups fresh cream and cook for 10–15 minutes, stirring at intervals, without letting it brown.
12 minStep 7: Just before serving, add the stuffed potatoes and simmer in the gravy for 5 minutes.
5 minStep 8: Garnish with 2 tbsp fresh coriander and 1 green chilli, sprinkle with ¼ tsp ground cinnamon and serve hot with naan.
Nutrition per serving
- Calories
- 950 kcal
- Protein
- 27 g
- Carbs
- 45 g
- Fat
- 75 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shahi paneer stuffed potatoes take?
- About 85 minutes in total: 45 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of fresh cream?
- Double or whipping cream, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.