Bharwan Dum Aloo | भरवाँ दम आलू | Chef Harpal Singh | Gagan Oils

Desi Tadka brings to you step by step guide to a delicious recipe with an added taste twist by Gagan Soybean Oil. For more, follow us on Facebook – Gagan Cooking Oils –https://www.facebook.com/GaganCookingOil/ Instagram - @gagancookingoils – Youtube – Gagan Cooking Oils - https://www.youtube.com/channel/UCrhRHdUPbmycjNg_D41w1hw ------------------------------------------------------------------------------------------------------------------------- Ingredients Quantity Potatoes 3 Soyabean Oil 2 Tbsp + For Deep Frying Red Chilli Powder 1 Tsp Turmeric Powder 1 Tsp Dry Mango Powder 1 Tsp Salt To Taste For Filling Paneer Grated 1 Cup Green Chilli Chopped 2-3 Coriander Chopped 1 Tbsp Red Chilli Powder ¼ Tsp Dry Mango Powder ¼ Tsp Black Salt ¼ Tsp Cardamom Powder ¼ Tsp Salt To Taste For Gravy Onions 2 Small Tomatoes 4 Small Ginger Garlic Paste 1 Tbsp Salt To Taste Coriander Powder 1 Tbsp Red Chilli Powder 1 ½ Tsp Turmeric Powder ½ Tsp Garam Masala Powder 1 Tsp Dry Ginger Powder ½ Tsp Fennel Powder ½ Tsp Cardamom Powder ¼ Tsp Cashew Nuts - Broken 2 Tbsp Yoghurt 3 Tbsp Water ½ Cup Method • Pressure cook the potatoes for 2 whistles and keep aside, let it cool. • Cut the potatoes into halves- vertically and also trim the ends. • Using a knife or spoon, scoop the center of the potatoes to make a pocket and preserve the scoped part. • Heat soybean oil in a pan and deep fry the potatoes keeping the opening upwards, also fry the scooped inside of the potatoes • Once the potatoes start becoming golden brown remove in absorbent paper and keep aside. • Sprinkle red chilli powder, turmeric powder, dry mango powder, and salt and massage it well to coat it evenly from all sides. Keep the potatoes aside. • To make the filling take a bowl , add paneer, green chilli, coriander chopped, red chilli powder, dry mango powder, black salt, cardamom powder, salt ,fried scooped part of potatoes and mix well. • Take the paneer fillings and stuff the potatoes pockets evenly. Keep the stuffed potatoes aside. • Heat 1 tbsp of soybean oil in another pan. Slice onions and add to the pan, Sauté for 3-4 mins. • Meanwhile roughly cut tomatoes and add to the pan • Sauté for more 3-4 mins until tomatoes become pulpy. • Add salt, coriander powder, red chilli powder, turmeric powder, garam masala powder, dry ginger powder, cardamom powder. Mix well and sauté for 1 min. • Add cashew nuts and sauté further for 1 min. • Remove the mixture in a blender; let the mixture cool a little. • Add yogurt, water and blend well to a fine paste. Keep this aside. • In the same pan heat 1 Tbsp of Soybean oil and add 2 tbsp of gravy from the blender. • Add stuffed potatoes and coat them well in the gravy. • Remove the potatoes in a plate and keep aside. • Add the gravy from the blender to the pan • Add water to the blender, shake well and add to the pan • Cook the gravy for 1-2 min and transfer to a serving plate. • Arrange the potatoes in the serving plate. • Garnish with ginger juliennes and coriander sprig • Serve hot with Parathas of your choice ----------------------------------------------------------------------------------------------------------------------- Follow me on YouTube for the variety of dishes: https://www.youtube.com/user/chefharpalsingh Follow me on Facebook: https://www.facebook.com/chefharpalsokhi/?ref=bookmarks Follow me on Twitter: https://twitter.com/harpalsokhi Follow me on Instagram: https://www.instagram.com/chefharpalsokhi/?hl=en Follow me on Linkedin: https://in.linkedin.com/in/harpalssokhi Follow me on TikTok: http://vm.tiktok.com/eB9g88/ Follow me on Pinterest: https://www.pinterest.co.uk/harpal7793/