Dum Aloo


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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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Preparation Time:    Cooking Time:    Baking Time:  10 minutes   Baking Temperature:  225ºc (450ºf)    Makes 6 servings
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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 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
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 on 29 Dec 14 06:12 PM


 on 29 Jun 13 04:30 PM


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).