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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.
- 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.
- 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.
- 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.
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