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.
- Paneer – 2 oz
- Cashew nuts – 5, chopped
- Almonds – 5, chopped
- Green chilies – 2, chopped finely
- Salt – to taste
- 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
- 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