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Every culture has it's own version of the dum aloo. However dum aloo is by far the tastiest and richest of them all! the potatoes are stuffed with a rich filling of khoya, cashewnuts raisins and green chillies and then deep-fried in ghee. You could substitute the ghee for oil while deep-frying or even bake parboiled potatoes after stuffing.
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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
For The Stuffed Potatoes
To Be Mixed Into A Stuffing Mixture
- 1/2 cup mava khoya
- 2 tbsp chopped cashewnuts kaju
- 1 tbsp chopped raisins kismis
- 1 tsp finely chopped green chillies
- salt to taste
For The Gravy
- 3 tbsp ghee
- 25 mm stick of cinnamon 1", dalchini
- 2 cardamoms elaichi
- 1 cup fresh tomato puree
- 3 tbsp fresh cream
- salt to taste
- 1/2 tsp sugar optional
- 2 onions
To Be Ground Into A Paste (for The Gravy)
- 2 green chillies
- 2 tsp chopped Ginger adrak
- 1/2 tsp Turmeric powder haldi
- 2 tsp Salt
- 4-5 in whole dry kashmiri red chillies broken into pieces and soakedwarm and drained
- 2 tsp chopped garlic lehsun
Ingredients For The Stuffed Potatoes To Be Mixed Into A Stuffing Mixture
For The Gravy
To Be Ground Into A Paste (for The Gravy)
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Instructions
For the stuffed potatoes
- Peel the potatoes and prick them at few places.
- Heat the ghee in a kadhai and deep-fry the potatoes till they are cooked.
- Scoop the potatoes and mash the scooped portion and keep aside.
- Stuff the potatoes with the prepared stuffing mixture.
- Apply the mashed potatoes on top to cover and keep aside.
For the gravy
- Heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms.
- When they crackle, add the prepared paste and sauté for 3 to 4 minutes.
- Add the tomato purée and simmer for 5 to 7 minutes.
- Add the cream, salt and sugar and mix well. Simmer for 2 to 3 more minutes and keep aside.
How to proceed
- Place the potatoes in the hot gravy and serve immediately.
- Alternatively, bake with the gravy in a pre-heated oven at 225ºc (450ºf) for 10 minutes and serve immediately.
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