Kashmiri Style Dum Aloo Recipe

On Thursday, 28 August 2008 16:03
Kashmiri Style Dum Aloo Recipe
SERVES: 4
TIME: 45 Minutes

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 flavour and richness by baking the stuffed potatoes.

Serve the Kashmiri Style Dum Aloo along with Butter Naan and Vegetable Pulav for a delicious weeknight dinner or when you want to plan a party menu at home.

Have a look at other interesting vegetarian gravy recipes that we have:

Equipment used: oven

Ingredients

    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

  • 1/4 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 onion, 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

  • 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

Directions for Kashmiri Style Dum Aloo Recipe

Method for making the stuffed baked aloo koftas
  1. Preheat oven to 200 C. Grease a baking sheet with butter

  2. In a large bowl, add in the mashed potatoes and 1/2 of the crumbled paneer, along with the salt. Knead to make a dough from this mixture. Divide and shape this mixture into 10 balls.

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

  4. Next grease your fingers and palms with oil. Take a aloo 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.

  5. Place the aloo 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 Kashmiri Dum Aloo Curry/Gravy
  1. Make a paste of onions, garlic, ginger, green chillies. Keep aside.

  2. 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.

  3. 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 kashmiri dum aloo gravy. Add in the fresh cream and a little water if required and simmer for a few more minutes.

  4. Since these are baked aloo kofta they tend to absorb more of the gravy and thicken it, hence add them to the dum aloo gravy just before you are ready to serve and then simmer for about 2 to 3 minutes just to warm them through.

  5. Serve the Kashmiri Style Dum Aloo along with Butter Naan and Vegetable Pulav for a delicious weeknight dinner or when you want to plan a party menu at home.

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Archana Doshi

www.archanaskitchen.com
Last modified on Wednesday, 18 May 2016 13:31
     
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