Kashmiri Style Dum Aloo

On Thursday, 28 August 2008 16:03
Kashmiri Style Dum Aloo


The Kashmiri Style Dum Aloo Recipe is a rich healthy and delicious dish made from potatoes that are stuffed with dry fruits and simmered in spicy tomato cream gravy. In the traditional Kashmiri recipe the potatoes are deep fried, but this recipe is very nutritious and retains the flavor and richness by baking the stuffed potatoes. Serve the delicious dum aloo along with Butter Naan and Vegetable Pulav

Makes: 4 to 5 servings

Ingredients for stuffed aloo kofta

4 large potatoes, boiled, peeled and mashed

250 grams of homemade paneer or store bought, crumbled

1/4 cup finely chopped cashew nuts

¼ cup raisins

2 green chillies, finely chopped

A small bunch of freshly chopped coriander leaves

Salt to taste

Oil for cooking and deep frying

Ingredients for the kofta curry/ gravy

2 cups of freshly pureed tomatoes

1 large onions, roughly chopped

2 cloves of garlic

An inch piece of ginger

Ingredients for dry spices

1 teaspoon fennel seeds

1 teaspoon of coriander seeds

2 cloves

1 inch piece of cinnamon stick

2 cardamoms

Roast the above spices in medium heat until you get a roasted aroma. Allow it cool and them powder them fine.

Other Ingredients

1 teaspoon turmeric powder

1 teaspoon Kashmiri chilli powder

1/4 cup fresh light cream

1/2 teaspoon of sugar

Salt to taste

A small bunch of freshly chopped coriander leaves

Method for making the stuffed baked aloo kofta's

Preheat oven to 200 C. Grease a baking sheet with butter

In a large bowl, add in the mashed potatoes and ½ of the crumbled paneer, along with the salt. Knead to make a dough from this mixture. Divide and shape this mixture into 10 balls.

In another bowl, combine the other half of the crumbled paneer, cashewnuts, raisins, green chillies, salt and coriander leaves. Knead to combine them and divide them into 10 equal portions.

Next grease your fingers and palms with oil. Take a potato ball and flatten it on the palm of your hand. Place the dry fruit mixture in the center. Then bring the sides of the potato towards the center to cover the filling forming a stuffed aloo kofta. Proceed the similar way with the remaining dough and dry fruit portions.

Place the aloo kofta balls in a baking tray and bake for about 30 minutes or until you see the kofta balls have begun to brown. Turn the oven off the oven and remove the koftas and let it rest until the gravy is ready.

Method for the Kofta Curry/Gravy

Make a paste of onions, garlic, ginger, green chillies. Keep aside.

Heat a tablespoon of oil in a heavy bottomed pan; add the above onion paste and sauté on low heat until the mixture becomes golden and the raw smell begins to go away. Add in the spice mixture to this and stir until you get the aroma from the spices.

Add the tomato puree, turmeric powder, chilli powder, sugar and simmer for about 5 minutes until the tomato is bubbling and has combined well into the spicy forming a delicious aromatic gravy. Add in the fresh cream and a little water if required and simmer for a few more minutes.

Since these are baked aloo kofta’s they tend to absorb more gravy;a dd them to the gravy just before you are ready to serve and then simmer for about 2 to 3 minutes just to warm them through.

Enjoy these delicious Kashmiri Style Aloo Kofta’s with Naan and Vegetable Pulav

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Archana Doshi

Last modified on Wednesday, 24 December 2014 10:19
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