Kashmiri Dum Aloo

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Rich stuffed potatoes in the kashmiri style.

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Preparation Time:    Cooking Time:     Makes 6 servings
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For The Stuffed Potatoes
15 medium potatoes
ghee for deep frying

To Be Mixed Into A Stuffing Mixture
115 gms mava (khoya)
4 chopped cashewnuts (kaju)
6 raisins (kismis) , chopped
1 chopped green chillies
salt to taste

For The Gravy
4 tomatoes
2 cloves (laung / lavang)
25 cinnamon (dalchini)
2 cardamoms (elaichi)
3 tbsp fresh cream
3 tbsp ghee
salt to taste

To Be Ground Into A Paste (for The Gravy)
2 onions
2 green chillies
25 ginger (adrak)
1/2 tsp turmeric powder (haldi)
2 tsp salt
4 to 5 red chillies
4 garlic (lehsun) cloves (lehsun)

For the stuffed potatotes

  1. Skin the potatoes and prick them.
  2. Deep fry in ghee until cooked.
  3. Scoop the potatoes.
  4. Mash the scooped portion and keep aside.
  5. Stuff the potatoes with the stuffing mixture.
  6. Apply the mashed potato on top to cover.

For the gravy

  1. Cut the tomatoes into big pieces, add 2 teacups of water and cook. When soft, take out a soup by passing through a sieve.
  2. 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.
  3. Add the tomato sosup, cream and salt. Add 1/2 teaspoon of sugar if required.

How to proceed

  1. 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.
  2. Serve hot.

  1. 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
  2. Serve hot.

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 on 01 Dec 10 06:12 PM

A very authentic and grand kashmiri recipe. Made it in a small proportion for trial and it turned out supremely well! Its tasty, goes well with parathas as well as pulao! yumm. :)