This post will guide you on how to make filling in an easy way that can be stored for an extended period. It is a great filling recipe with perfectly balanced flavor and texture that holds together, making it suitable for all savory dishes.
About the filling recipe
A well-prepared filling is the essence of any dish, and this savory filling/stuffing, made with mildly spiced homemade cheese and potatoes, truly shines.
Prepare it beforehand and use it whenever you need that extra flavorful filling to create stuffed recipes. It seamlessly fits into all recipes, enhancing every dish's delightful taste.
Ideas to use paneer aloo stuffing
- Samosa - Perfect for veg samosas, a triangular Indian fried savory snack served with chutney/dip.
- Paratha - Ideal for stuffing into Indian flatbreads such as aloo paratha, mixed vegetable paratha, and paneer-aloo paratha, commonly enjoyed for breakfast.
- Dosa - A super yummy addition to South India's popular fermented dish from white lentils and rice.
- Rolls - Perfect for bread rolls, chicken bread rolls, bread pakora, and cabbage rolls.
- Puffs - Experiment using this filling to create shells or puffs with a puff pastry sheet.
- For more puff recipe ideas check heart puffs, jam-filled puffs, and jam pastry tarts.
- Crepes - Fill your savory crepes with this delicious mixture for a satisfying meal.
- Buns - Use the filling to stuff buns with green minty chutney for a flavorful snack or meal.
- Sandwiches - An excellent filling for sandwiches such as veg mayonnaise sandwiches, or grilled sandwiches mixed with spicy red chili chutney.
- Wraps - Use this filling with crunchy nutty salad in tortillas or wraps for a quick and tasty meal.
- Vegetables - This delicious filling works wonderfully for stuffing in capsicum, bitter gourd (karela), eggplant, mushrooms, zucchini boats, and many more.
- Dumplings - Great for steamed vegetarian momos.
- Pies - Use this filling to create savory pies for a hearty dish.
Ingredients for savory filling
To make this stuffing recipe with cheese and potato, you need these items:
- Potato - Boied and peeled. Potatoes provide the creamy, starchy base for the filling. Russet potatoes are best for a fluffy texture but I use Yukon Gold for the recipe.
- Cheese - Homemade cottage cheese from whole milk. A higher-fat cottage cheese gives a richer flavor, but low-fat versions work too.
- Oil - Oops, I missed mentioning it in the picture above. It is used to prepare tempering that adds flavor to the cheese and potato stuffing.
- Vegetables - Onions, tomatoes, garlic, ginger, chilies, and coriander are essential ingredients that bring flavor to the filling. Don't skip the coriander as it adds a refreshing herby flavor to the filling. I prefer to grate the ginger so that kids can easily enjoy it.
- Spices - Cumin seeds, salt, red chilli powder, garam masala, and turmeric.
See the recipe card for quantities.
How to make savory filling?
You can find this cheese and potato filling recipe video below, but the quick overview of the procedure is as follows:
Step-1
Boil the potatoes. It takes 10-12 minutes for them to boil. Drain and allow them to cool. Once cooled, peel, grate them, and set it aside. Similarly, grate the cottage cheese and set it aside (image below).
Note: If you use a pressure cooker to cook the potatoes, cook them until the cooker signals with one whistle.
Step-2
Add oil and cumin seeds into a saucepan or wok, and turn them aromatic over medium heat. Next, add the finely chopped garlic and cook until golden brown.
Stir in onions and fry for 2-3 minutes. Saute ginger and then add tomatoes and chilies. Add all the spices and cook them until soft and tender.
Step-3
Mix in grated potatoes and cheese. Adjust the spices and cook for 5-8 minutes on low heat to allow spices and flavor to blend in. Garnish with finely chopped coriander leaves.
Let this cheese with potato filling cool. Use it for recipes that need filling or stuffing!
Storage
This potato and cheese savoury filling can be stored in the fridge for 5-6 days.
For longer storage, freeze it in an airtight container or a zip-lock bag. When ready to use, thaw it and microwave for a minute to warm it up before adding it to your recipes.
Tips
- Avoid overcooking the potatoes, as they can become mushy and retain excess moisture, ruining the texture.
- Fresh herbs like cilantro, basil, thyme, or parsley brighten up this filling.
- Allow the filling to cool before using it.
Related
Looking for other recipes like this? Try these:
🧾Recipe
How to make filling
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Ingredients
- 522 g Potatoes (4)
- 200 g Cottage cheese
- 2 tablespoon Oil
- ½ teaspoon Cumin seeds
- 7-8 cloves Garlic
- 1 inch Ginger
- 3 Onions
- 3 Tomatoes
- 3-4 Green chillies
- 1 teaspoon Salt
- 1 teaspoon Turmeric
- 1 teaspoon Chilli powder
- 1 teaspoon Garam masala
- Coriander/cilantro
Instructions
- Boil the potatoes. Peel and grate them. Similarly, grate the cottage cheese and ginger.
- Finely chop onions, garlic, tomatoes, and chillies.
- Add oil and cumin seeds to a hot pan. Turn cumin seeds aromatic.
- Add the finely chopped garlic and cook until golden brown. Stir in onions and fry for 2-3 minutes.
- Saute ginger and then add tomatoes and chillies. Add all the spices and cook them until soft and tender.
- Mix in grated cheese and potatoes. Adjust the spices.
- Cook it for another 5-8 minutes on low heat. Garnish with fresh herbs.
- Tada! A delicious savory filling is ready to go in your stuffed recipes!
- Allow it to cool completely before use or storage.
Video
Notes
- Avoid overcooking the potatoes, as they might become mushy and hold too much moisture, which can ruin the texture.
- Fresh herbs like cilantro, basil, thyme, or parsley add a bright, aromatic touch to the filling.
- Be sure to let it cool before using.
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Nutrition
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