Dum Aloo

by Tarla Dalal

Added to 30 cookbooks
This recipe has been viewed 21041 times

Every culture has it's own version of the dum aloo. However Dum Aloo is by far the tastiest and richest of them all! The potatoes are stuffed with a rich filling of khoya, Cashewnuts raisins and green chillies and then deep-fried in ghee. You could substitute the ghee for oil while deep-frying or even bake parboiled potatoes after stuffing.

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Serves 6.
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Ingredients

For the stuffed potatoes
15 medium potatoes
ghee for deep-frying

To be mixed into a stuffing mixture
1/2 cup mava (khoya)
2 tbsp chopped cashewnuts (kaju)
1 tbsp chopped raisins (kismis)
1 tsp finely chopped green chillies
salt to taste

For the gravy
3 tbsp ghee
2 cloves (laung / lavang)
25 mm. (1") stick of cinnamon (dalchini)
2 cardamoms (elaichi)
1 cup fresh tomato puree
3 tbsp fresh cream
salt to taste
1/2 tsp sugar (optional)

To be ground into a paste (for the gravy)
2 onions
2 green chillies
2 tsp chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
2 tsp salt
4 to 5 whole dry kashmiri red chillies, broken into pieces and soaked in warm water and drained
2 tsp chopped garlic (lehsun)

Method

For the stuffed potatoes

Peel the potatoes and prick them at few places.
Heat the ghee in a kadhai and deep-fry the potatoes till they are cooked.
Scoop the potatoes and mash the scooped portion and keep aside.
Stuff the potatoes with the prepared stuffing mixture.
Apply the mashed potatoes on top to cover and keep aside.

For the gravy

Heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms.
When they crackle, add the prepared paste and sauté for 3 to 4 minutes.
Add the tomato purée and simmer for 5 to 7 minutes.
Add the cream, salt and sugar and mix well. Simmer for 2 to 3 more minutes and keep aside.

How to proceed

Place the potatoes in the hot gravy and serve immediately.
Alternatively, bake with the gravy in a pre-heated oven at 225ºC (450ºF) for 10 minutes and serve immediately.

RECIPE SOURCE : Mughlai Khana