dum aloo banane ki recipe , shahi Dum aloo, dum aloo banarasi, Awadhi Dum Aloo, Kashmiri Stuffed Dum Aloo,
#DumAloo #IndianCurry #DhabaStyleCurry
Ingredients for the stuffed Dum Aloo curry
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 - 1/4 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 - 1/2 tsp
Turmeric powder - 1/2 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
Salt - 1.5 tsp
How to make stuffed Dum Aloo curry
For the stuffing
1- Take 150 gms of cottage cheese and crumble it finely.
2- Add a tablespoon of finely chopped ginger, 3-4 finely chopped cashews, 15 smaller sized raisins, a finely chopped green chilli, less than a 1/2 teaspoon of salt, 1 to 2 tablespoons of finely chopped green coriander to it and mix all the ingredients well.
3- Take 4 larger sized potatoes, chop it into a half and hollow them using a knife.
4- Stuff the potatoes with the prepared stuffing according to its capacity.
5- Stuff all the potatoes likewise.
6- Take 2 teaspoons of refined flour in a bowl and add some water to it.
7- Add a pinch of salt to it and whip well.
8- Spread the batter over the stuffed potatoes to seal the stuffing.
9- Take a non-stick pan and add 2 to 3 tablespoons of oil in it.
10- Place the potatoes over it on the low flame. Make sure that you place them straight in the beginning.
11- Cover and cook for 5 minutes. Rotate the potatoes after 5 minutes.
12- Cook again on the low flame for 5 minutes.
13-The potatoes have cooked after 5 minutes.
For the curry
1- Add 2 tablespoons of oil in the cooker and heat it.
2- Add a ½ teaspoon of cumin seeds, 1.25 inches of cinnamon stick, 4 cloves, 8 black peppers and black cardamom after peeling it.
3- Saute the spices and a 1/2 teaspoon of turmeric powder to it.
4- Add a teaspoon of coriander powder and saute the spices.
5- Add a paste of 6 tomatoes, an inch of the ginger baton, 2 green chillies along with ¼ cup of cashews.
6- Add a teaspoon of red chilli powder to it and roast the spices while stirring it continuously.
7- Roast the spices until oil separates from it.
8- Switch off the flame after roasting the Masala mixture.
9- The oil is separating from the Masala Mixture and it has roasted.
10- 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.
11- Add the stuffed potatoes in the gravy and close the lid of the cooker.
12- Cook until the first whistle blows. Turn the flame to low after the first whistle.
13- Cook on the low flame for 5 minutes.
14- After 5 minutes, switch off the flame and wait until its pressure releases.
15- Open lid of the cooker and add some finely chopped green coriander.
16- Pour it in a serving bowl and the curry has cooked.
17- Garnish it with finely chopped green coriander.
Serving
1- You can serve it along with Paratha, Chappati, Rice or anything you desire.
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