Bharwan Dum Aloo

Share this Recipe:

Today’s recipe is stuffed dum aloo. Authentically potatoes are stuffed with khoya. I wanted to make little bit lighter so I stuffed with paneer. Its gravy is made from common onions and tomatoes. This is nice creamy gravy with delicious stuffed potatoes.

Bharwan Dum Aloo
 
Prep time
Cook time
Total time
 
Yield: 4
Ingredients
For potato stuffing
  • Paneer – 2 oz
  • Cashew nuts – 5, chopped
  • Almonds – 5, chopped
  • Green chilies – 2, chopped finely
  • Salt – to taste
Other ingredients
  • Potatoes – 6, medium
  • Oil – 2 tablespoons + for deep frying
  • Onions – 1 ½ medium, chopped roughly
  • Ginger – ½ inch piece
  • Garlic cloves - 3
  • Green chilies – 3
  • Whole dried red chilies – 3
  • Tomatoes – 3 medium, chopped roughly
  • Turmeric powder – ¼ teaspoon
  • Cloves – 2
  • Cinnamon stick – 1 inch piece
  • Green cardamom – 1
  • Heavy whipping cream – 2 tablespoons
  • Salt – to taste
Instructions
  1. Heat the oil in a pan for deep frying.
  2. Wash the potatoes. Peel them and cut into half. (I did not peel them because that layer was very thin.) Pet them dry using paper towel.
  3. Once oil is hot enough, deep fry potatoes till they are brown. Drain them and put them on paper towel. Let them cool.
  4. Meanwhile mix all ingredients of stuffing. Once potatoes are cool enough to handle, scoop the middle and stuff them.
  5. Heat a teaspoon of oil in a pan. Add chopped onions and cook till translucent. Let them cool little bit. Grind into puree with ginger, garlic, whole dried red chilies, and green chilies.
  6. Take 1 cup of water and chopped tomatoes in a saucepan. Cook on medium heat till tomatoes are soft. Let it cool little bit, remove extra water and grind into puree.
  7. Heat the remaining oil in same pan.
  8. Once hot add onion puree and cook it for 4 minutes.
  9. Add cloves, cinnamon and cardamom. Cook it for 1 minute.
  10. Add tomato puree and cook it for 5 minutes. (Add water if required as per your liking consistency.) Stir in between.
  11. Add salt and heavy whipping cream. Mix well.
  12. Just before serving add stuffed potatoes to gravy and cook it for 3-4 minutes.
  13. Serve hot.
Additional Info
Serve with
Roti or paratha or naan
Sliced onions with few lemon drops
Buttermilk on side

From “The Delights of Vegetarian Cooking” by Tarla Dalal

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Comments

  1. says

    That looks delicious!!

    Thanks for stopping by. You have a lovely blog with some very unique recipes :) Happy Cooking!

    Chef Al dente – new monthly series: Meal of the Month!

  2. says

    I have seen many kofta recipes but this is the first time I come across this recipe. It must taste delicious! By the way, I made the red bean curry on Saturday and it came out good. :)