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Stuffed dum aloo | Shahi Dum aloo Recipe

Stuffed dum aloo | भरवां दम आलू कुकर में जल्दी बनाने की विधि | Shahi Dum aloo Recipe

 

Stuffed Dum Aloo is a recipe filled with mouth-watering stuffing. The stuffing enriches its taste and helps to make it tastier. The fusion of spices and cottage cheese make it’s every bite tempting.

Here is a step by step easy recipe with pictures to make stuffed Dum Aloo curry. Pictures are a perfect depiction to explain the recipe well. It will taste scrumptious if you will serve it along Paratha, Chapati or Rice.

Direction:

Getting Ready:

Crumble finely 150 grams of cottage cheese

Add a tbsp of finely chopped ginger, 3-4 finely chopped cashews, 15 smaller sized raisins, finely chopped green chilli, less than a 1/2 tsp of salt, 1 to 2 tbsp of finely chopped green coriander to it and mix all the ingredients well.

Take 4 larger sized potatoes, chop it into a half and hollow them using a knife.

Stuff the potatoes with the prepared stuffing according to its capacity.

Take 2 tsp of refined flour in a bowl and add some water to it. Add a pinch of salt to it and whip well.

Spread the batter over the stuffed potatoes to seal the stuffing. Take a non-stick pan and add 2 to 3 tablespoons of oil in it.

Place the potatoes over it on the low flame. Make sure that you place them straight in the beginning.

Cover and cook for 5 minutes. Rotate the potatoes after 5 minutes.

Cook again on low flame for 5 minutes. The potato will be cooked after 5 minutes.

For the curry

Preheat 2 tbsp of oil in a cooker, add a ½ tsp of cumin seeds, 1.25 inches of cinnamon stick, 4 cloves, 8 black peppers and black cardamom after peeling it.  

Saute the spices and a 1/2 tsp of turmeric powder, a tsp of coriander powder and saute the spices

Add a paste of 6 tomatoes, an inch of the ginger baton, 2 green chillies along with a ¼ cup of cashews.

Add a teaspoon of red chilli powder to it and roast the spices while stirring it continuously.

The oil has separated from the Masala Mixture and it has roasted.

Add 2 tsp of dry fenugreek leaves after crushing it,  more than a tsp of salt, a cup of water to it.

Add the stuffed potatoes in the gravy and close the lid of the cooker.

Cook until the first whistle blows. Turn the flame to low after the first whistle. Cook on low flame for 5 minutes.

After 5 minutes, switch off the flame and wait until its pressure releases.

Open lid of the cooker and add some finely chopped green coriander.

Pour it in a serving bowl and the curry has cooked. Garnish it with finely chopped green coriander.

Suggestions

  • Rather than crumbling the cottage cheese, you can grate it too.
  • You can use larger sized raisin after chopping it instead of regular raisin.
  • You can use the remaining potatoes for the stuffing of Paratha after boiling it or you can make its curry.
  • You can skip whole gram spices as per your taste.
  • You can add any variety of dry fruit according to your taste in the gravy. You can even make the curry using Mawa.
  • You can increase or decrease the quantity of red chilli powder according to your taste.

Stuffed dum aloo | Shahi Dum aloo Recipe
Author: 
Recipe type: Curry
Cuisine: Indian
 
Stuffed Dum Aloo is a recipe filled with mouth-watering stuffing. The stuffing enriches its taste and helps to make it tastier. The fusion of spices and cottage cheese make it's every bite tempting.
Ingredients
  • Potatoes - 4 (500 gms)
  • Tomatoes - 6 (400 gms)
  • Green chilli - 2
  • Ginger - 1 inch (baton)
  • Cottage Cheese - 150 gms
  • Oil - 4 to 5 tbsp
  • Cashew - ¼ cup + 4 (finely chopped) (15 to 20 gms)
  • Green coriander leaves - 2 to 3 tbsp (finely chopped)
  • Ginger julienne - 1 tsp
  • Green chilli - 1 (finely chopped)
  • Cumin seeds - ½ tsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 1.5 tsp
  • Red chilli powder - 1 tsp
  • Dry fenugreek Leaves - 2 tsp
  • Raisins - 15
  • Cinnamon stick - 1.25 inches
  • Cloves - 4
  • Black pepper - 8
  • Black cardamom - 1
Instructions
  1. For the stuffing
  2. - Take 150 gms of cottage cheese and crumble it finely.
  3. - Add a tablespoon of finely chopped ginger, 3-4 finely chopped cashews, 15 smaller sized raisins, a finely chopped green chilli, less than a ½ teaspoon of salt, 1 to 2 tablespoons of finely chopped green coriander to it and mix all the ingredients well.
  4. - Take 4 larger sized potatoes, chop it into a half and hollow them using a knife.
  5. - Stuff the potatoes with the prepared stuffing according to its capacity.
  6. - Stuff all the potatoes likewise.
  7. - Take 2 teaspoons of refined flour in a bowl and add some water to it.
  8. - Add a pinch of salt to it and whip well.
  9. - Spread the batter over the stuffed potatoes to seal the stuffing.
  10. - Take a non-stick pan and add 2 to 3 tablespoons of oil in it.
  11. - Place the potatoes over it on the low flame. Make sure that you place them straight in the beginning.
  12. - Cover and cook for 5 minutes. Rotate the potatoes after 5 minutes.
  13. - Cook again on the low flame for 5 minutes.
  14. -The potatoes have cooked after 5 minutes.
  15. For the curry
  16. - Add 2 tablespoons of oil in the cooker and heat it.
  17. - Add a ½ teaspoon of cumin seeds, 1.25 inches of cinnamon stick, 4 cloves, 8 black peppers and black cardamom after peeling it.
  18. - Saute the spices and a ½ teaspoon of turmeric powder to it.
  19. - Add a teaspoon of coriander powder and saute the spices.
  20. - Add a paste of 6 tomatoes, an inch of the ginger baton, 2 green chillies along with ¼ cup of cashews.
  21. - Add a teaspoon of red chilli powder to it and roast the spices while stirring it continuously.
  22. - Roast the spices until oil separates from it.
  23. - Switch off the flame after roasting the Masala mixture.
  24. - The oil is separating from the Masala Mixture and it has roasted.
  25. - Add 2 teaspoons of dry fenugreek leaves after crushing it, more than a teaspoon of salt, a cup of water to it. Stir and mix it.
  26. - Add the stuffed potatoes in the gravy and close the lid of the cooker.
  27. - Cook until the first whistle blows. Turn the flame to low after the first whistle.
  28. - Cook on the low flame for 5 minutes.
  29. - After 5 minutes, switch off the flame and wait until its pressure releases.
  30. - Open lid of the cooker and add some finely chopped green coriander.
  31. - Pour it in a serving bowl and the curry has cooked.
  32. - Garnish it with finely chopped green coriander.
  33. Serving
  34. - You can serve it along with Paratha, Chappati, Rice or anything you desire.

 

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