Dum Aloo


by

5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 61 cookbooks
This recipe has been viewed 139166 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.

Add your private note

Preparation Time: 
Cooking Time: 
Baking Time:  10 minutes
Baking Temperature:  225ºc (450ºf)
Makes 6 servings
Show me for servings


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 and drained
2 tsp chopped garlic (lehsun)

Method
For the stuffed potatoes

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

For the gravy

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

How to proceed

  1. Place the potatoes in the hot gravy and serve immediately.
  2. Alternatively, bake with the gravy in a pre-heated oven at 225ºc (450ºf) for 10 minutes and serve immediately.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
1 review received for Dum Aloo
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Foodie #561982June 29, 2013

IT WAS QUITE EASY TO MAKE AND TASTED GREAT. OUR FAMILY LOVES DUM ALOO BUT ALL THESE DAYS I DIDNOT GET A CORRECT RECEIPE. THANKS TO TARALA DALAL NOW I MAKE IT IN THE HOSE ( 2 TIMES ALREADY).

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed June 29, 2013by Foodie #561982

IT WAS QUITE EASY TO MAKE AND TASTED GREAT. OUR FAMILY LOVES DUM ALOO BUT ALL THESE DAYS I DIDNOT GET A CORRECT RECEIPE. THANKS TO TARALA DALAL NOW I MAKE IT IN THE HOSE ( 2 TIMES ALREADY).

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Mouth-Watering Smoothies for the Whole Family

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email