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.
Recipe by Indian Good Food at http://indiangoodfood.com/3522-stuffed-dum-aloo-shahi-dum-aloo-recipe.html