Bharwan Dum Aloo – Stuffed potatoes with paneer, seasoned with spices, dum cooked in rich and creamy gravy. Undeniably tasty and delicious dish!
Usually indian weekend includes at least one lunch together with whole family which mostly includes any aloo parantha, gobhi parantha, paneer parantha with butter, or Indian curry, tandoori roti, sirke wale pyaz, jeera rice and boondi raita. Potatoes are prepared in many ways. This time you make Shahi Stuffed Dum Aloo for your loved ones. If there are new dishes in the food every day, then the hunger automatically increases manifold. This recipe is amazing in taste. It is also very easy to make and there is no need to bring anything special from outside to make it. So let’s learn how to make Shahi Stuffed Dum Aloo.
How to make Shahi Stuffed Dum Aloo
To make this recipe, first break the paneer and make it crumbly. Now add ginger, raisins, green chilies, add salt and finely chopped cashews, green coriander and mix it well. Now wash and peel the potatoes well. Cut the potato into two parts from the middle. Now hollow out the potatoes with a knife or any sharp object. After this, take potatoes and with the help of a spoon, fill the stuffing in the hollow part. Follow the same process with the rest of the potatoes. Add some water and salt to the flour and make it like a slurry. Now put stuffed potatoes in this mixture of maida and wrap it. Now fry this potato in oil on low flame. When the potatoes become golden brown after frying, turn off the flame and take it out in a plate.
Bharwan Dum Aloo
Ingredients
- 500 gram Potatoes
- 150 gram paneer
- 200 gram Tomatoes pureed
- 2-3 medium onion optional
- 2 teaspoon All purpose flour
- 2 green chili
- 1 Inch ginger chopped
- ¼ cup cashew nut and 4-5 small pieces
- ½ teaspoon Cumin seeds
- ½ Turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 2 Teaspoon kasoori methi
- 10-12 Raisin Kishmis
- 1 inch cinnamon
- 2-3 cloves
- 6-8 black pepper
- 1 black cardamom
- 4 tbsp Oil
- 1 tsp Salt or to taste
- 2 tablespoon coriander leaves chopped
Instructions
- Crumble the paneer. Add ginger, cashewnut, green chili, some salt to taste, 2 tablespoon coriander leaves. Mix well and keep aside.
- Wash and clean potatoes. Peel potatoes and dip in cold water to avoid discoloration.
- cut potatoes in two parts and scoop out the center of the potatoes. Reserve the scooped potato insides.
- Fill the potatoes with crumbled paneer stuffing.
- Mix All purpose flour in a bowl with some water. Add salt and make thick batter. Coat potatoes with the flour so that stuffing should not come out.
- Put 4-5 tablespoon oil in a pan. Shallow frying the potatoes. Put lid and let it fry for 5 minutes. Keep checking the potatoes and again put the lid the potatoes are golden brown.
- Turn the gas off and keep potatoes aside.
For Gravy:
- put the oil in cooker. Add cumin seeds, cinnamon, laung, kali mirch, black cardamom and saute for a minute.
- Add turmeric powder, coriander powder, saute, add tomatoes, add ginger-garlic-cashew nut paste and saute till the oil leaves the edges. Keep the flame medium to low medium.
- Add kasuri methi, salt and 1 cup water, mix well and let it boil. As soon the gravy starts boiling, add potatoes. Cook till pressure, after put the flame off, let the cooker cool down itself.
- Garnish it will green coriander laves and serve hot.
