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.
US measuring cups are used (1 cup = 240 ml)
- 2 oz Paneer
- 5 Cashew nuts chopped
- 5 Almonds chopped
- 2 Green chilies chopped finely
- Salt to taste
- 6 medium Potatoes
- 2 tablespoons Oil + more for deep frying
- 1 ½ medium Onion chopped roughly
- ½ inch Ginger
- 3 cloves Garlic
- 3 Green chilies
- 3 Dried red chilies
- 3 medium Tomato chopped roughly
- ¼ teaspoon Turmeric powder
- 2 Cloves
- 1 inch Cinnamon stick
- 1 Green cardamoms
- 2 tablespoons Heavy whipping cream or fresh cream or malai
- Salt to taste
- Heat the oil in a pan for deep frying.
- 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.
- Once oil is hot enough, deep fry potatoes till they are brown. Drain them and put them on paper towel. Let them cool.
- Meanwhile mix all ingredients of stuffing. Once potatoes are cool enough to handle, scoop the middle and stuff them.
- 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.
- 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.
- Heat the remaining oil in same pan.
- Once hot add onion puree and cook it for 4 minutes.
- Add cloves, cinnamon and cardamom. Cook it for 1 minute.
- Add tomato puree and cook it for 5 minutes. (Add water if required as per your liking consistency.) Stir in between.
- Add salt and heavy whipping cream. Mix well.
- Just before serving add stuffed potatoes to gravy and cook it for 3-4 minutes.
- Serve hot.
Roti or paratha or naan
Sliced onions with few lemon drops
Buttermilk on side