Stuffed Dum Aloo

February 07 2020

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Potatoes - 4 (500 gms)
Tomatoes - 6 (400 gms)
Green chilli - 2
Ginger - 1 inch (baton)
Cottage Cheese - 150 gms
Oil - 4 to 5 tbsp
Cashew - 1/4 cup + 4 (finely chopped) (15 to 20 gms)
Green coriander leaves - 2 to 3 tbsp (finely chopped)
Ginger julienne - 1 tsp
Green chilli - 1 (finely chopped)
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1.5 tsp
Red chilli powder - 1 tsp
Dry fenugreek Leaves - 2 tsp
Raisins - 15
Cinnamon stick - 1.25 inches
Cloves - 4
Black pepper - 8
Black cardamom - 1
Salt - 1.5 tsp

How to make Stuffed dum aloo

1)Take 150 gms of cottage cheese and crumble it finely. Add a tablespoon of finely chopped ginger, 3-4 finely chopped cashews, 15 smaller sized raisins, a finely chopped green chilli, less than a 1/2 teaspoon of salt, 1 to 2 tablespoons of finely chopped green coriander to it and mix all the ingredients well.

2) Take 4 larger sized potatoes, chop it into a half and hollow them using a knife. Stuff the potatoes with the prepared stuffing according to their capacity. Take 2 teaspoons of refined flour in a bowl and add some water to it. Add a pinch of salt to it and whip well.

3) Spread the batter over the stuffed potatoes to seal the stuffing and preheat a non-stick pan. Add 2 to 3 tablespoons of oil in it and place the potatoes in it too. Place them on the pan vertically and cook for a while on low flame.

4) Cover them and cook for 5 minutes and after 5 minutes, rotate them. Cook them again on low flame for 5 minutes. The potatoes have cooked after 5 minutes.

5) Add 2 tablespoons of oil in a pressure cooker and preheat it. After heating the oil, add a ½ teaspoon of cumin seeds, 1.25 inches of cinnamon stick, 4 cloves, 8 black peppers and black cardamom after peeling to it.

6) Saute the added spices and add a ½ teaspoon of turmeric powder to it. After adding the turmeric powder, add a teaspoon of coriander powder to it and roast while stirring it. Add a paste of 6 tomatoes, an inch of the ginger baton, 2 green chillies followed by a ¼ cup of cashews.

7) After adding the paste, add a teaspoon of red chilli powder to it and roast the spices while stirring it continuously. Roast the Masala mixture until oil separates from it. Switch off the flame after the oil has separated.

8) Add 2 teaspoons of dry fenugreek leaves after crushing it,  more than a teaspoon of salt, a cup of water to it and stir to mix it. Add the stuffed potatoes in the gravy and close lid of the cooker. Cook the curry until the first whistle blows and turns the flame to low after the first whistle.

9) Cook the curry on low flame for 5 minutes. After the 5 minutes, switch off the flame and wait until the pressure of cooker releases. After releasing its pressure, open lid of the cooker and add some finely chopped green coriander to it.

10) Pour the cooked curry in a serving bowl and garnish with some green coriander before serving it. Serve it along with Chapati, rice or anything you desire.

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