Bharwa Achari Aloo

Ingredients

• 8 medium potatoes, about 800 g, boiled until just tender and peeled
• 150 g paneer, crumbled
• 40 g roasted peanuts, coarsely ground
• 5 g salt, then adjust to taste
• 20 ml mustard oil or neutral cooking oil, divided
• 1 tbsp lemon juice
• 2 tbsp chopped fresh coriander
• 30-45 ml water, only if needed for pan cooking
• 11 g Bharwa Achari Masala

Instructions

1. 1Halve the potatoes lengthwise and carefully scoop out the centres, leaving shells about 1 cm thick.
2. 1Mash the scooped potato and mix it with paneer, roasted peanuts, Bharwa Achari Masala, salt, lemon juice, coriander and 5 ml oil.
3. 2Taste the filling, adjust the salt only if required and pack it firmly into the potato shells.
4. 3Heat the remaining oil in a wide pan and place the stuffed potatoes filling-side down. Cook for four to five minutes until lightly golden.
5. 4Turn carefully, add a small splash of water if the pan is dry, cover and cook on low heat for eight to ten minutes.
6. 5Uncover, brown the edges for two minutes and serve hot with roti, dal or plain curd.