Dum Aloo
Every culture has it’s own version of the dum aloo. However dum aloo is by far the tastiest and richest of them all! the potatoes are stuffed with a rich filling of khoya, cashewnuts raisins and green chillies and then deep-fried in ghee. You could substitute the ghee for oil while deep-frying or even bake parboiled potatoes after stuffing.
Prep Time
30minutes
Cook Time
30minutes
Prep Time
30minutes
Cook Time
30minutes
Ingredients
For The Stuffed Potatoes
To Be Mixed Into A Stuffing Mixture
For The Gravy
To Be Ground Into A Paste (for The Gravy)
Instructions
For the stuffed potatoes
  1. Peel the potatoes and prick them at few places.
  2. Heat the ghee in a kadhai and deep-fry the potatoes till they are cooked.
  3. Scoop the potatoes and mash the scooped portion and keep aside.
  4. Stuff the potatoes with the prepared stuffing mixture.
  5. Apply the mashed potatoes on top to cover and keep aside.
For the gravy
  1. Heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms.
  2. When they crackle, add the prepared paste and sauté for 3 to 4 minutes.
  3. Add the tomato purée and simmer for 5 to 7 minutes.
  4. Add the cream, salt and sugar and mix well. Simmer for 2 to 3 more minutes and keep aside.
How to proceed
  1. Place the potatoes in the hot gravy and serve immediately.
  2. Alternatively, bake with the gravy in a pre-heated oven at 225ºc (450ºf) for 10 minutes and serve immediately.