Kashmiri Dum Aloo
by Tarla Dalal
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Rich stuffed potatoes in the kashmiri style.
- Skin the potatoes and prick them.
- Deep fry in ghee until cooked.
- Scoop the potatoes.
- Mash the scooped portion and keep aside.
- Stuff the potatoes with the stuffing mixture.
- Apply the mashed potato on top to cover.
- Cut the tomatoes into big pieces, add 2 teacups of water and cook. When soft, take out a soup by passing through a sieve.
- Heat the ghee in a vessel and fry the paste for at least 3 to 4 minutes. Add the cloves, cinnamon and cardamoms and fry again.
- Add the tomato sosup, cream and salt. Add 1/2 teaspoon of sugar if required.
- When you want to serve, put the potatoes in the boiling gravy. Alternatively, bake with the gravy in a hot oven at 450°f for 10 minutes.
- Serve hot.
- VARIATION : Boil the potatoes and mash then while hot. Add 1 tablespoon of cornflour and salt to taste. Fill with the above stuffing, make balls and d
- Serve hot.
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