I love dishes which have names that are hard to pronounce. I know it sounds ridiculous but I always had this notion that if the name sounds so exotic, the dish must have some rich history and by default, it has to taste amazing! 😀

I have been proved wrong sometimes but not with this one! Aloo Nazakat is truly a divine dish! Crisp potato shells stuffed with cottage cheese, marinated with spices and baked…. I don’t think I should talk more. Jumping straight ahead to the recipe for

Aloo Nazakat


Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 45 minutes

Serves: 4-5



    For Potato shells
  • 3 large potatoes
  • For Marinade:
  • 1 cup yogurt, whiskd to a smooth paste
  • 1/2 tsp black salt (kala namak)
  • 1 tsp garam masala powder
  • 1 tsp chopped cilantro/coriander
  • 1 tbsp ginger-garlic paste
  • 2 tbsp mustard oil
  • 2-3 tbsp chickpeas flour/besan (to give the marinade thickness)
  • Salt to taste (Add just to flavor the potato shells because the stuffing has salt in it too)
  • For Stuffing
  • 1/2 cup paneer (cottage cheese) grated
  • 1 tsp chaat masala (Available at Indian Stores)
  • 2 green chilies finely chopped
  • 2 tsp chopped cilantro/coriander
  • Salt to taste


  1. Fill a pan with water and bring it to a boil. Turn it off. Add peeled potatoes, cover and let it cook for about 5-7 min.
  2. Cut them in halves and scoop out the insides of the potatoes leaving a shell all around.
  3. Spray cooking oil into a pan and roast the potato shells till golden brown on all sides. Set aside.
  4. Chop up the scooped portions (into thin slices) and roast them in the pan with cooking spray and roast them till crisp (almost like potato chips). Set aside.
  5. Mix the ingredients meant for the marinade with the whisked yogurt and set aside.
  6. For the stuffing, put the cottage cheese into a bowl. Add salt, the chaat masala, remaining fresh coriander, green chilies and chopped & roasted potato slices. Mix well.
  7. Stuff the potato shells generously with the cottage cheese mixture.
  8. Place the stuffed potatoes into the yogurt marinade and mix well with a light hand.
  9. Leave to marinate for about an hour or two.
  10. Preheat the oven to 350ºF/180ºC.
  11. Grease a baking tray. Arrange the stuffed potatoes on the baking tray and bake for
  12. 15-20 min.
  13. Serve hot with a side of roti (Indian flat bread)

My Take:

Try to keep the consistency of the marinade thick so that it sticks on to the potato shells and not just drip off.

Bake for longer if you like your shells crispier.

Yummily Yours'




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