Saturday, April 3, 2010

Dum Aloo / Stuffed Potatoes

With guests coming over for dinner and in the mood for something elaborate, we decided on Dum Aloo / stuffed potatoes , but tweaked it a bit to our own taste (read as ..did not have the small red potatoes).



Potatoes, sauted, mashed, boiled, fried, treat it any way, it always turns out delicious. This version of ours makes it perfect for entertaining, the final dish kind of makes all the work that goes into it totally worth it.

Ingredients: Serves 4-6

Medium size potatoes: 4-5 (we used Idaho potatoes)
Raisin: 2 tbsp
Cashew nut crushed: 2 tbsp
Onion: 1 medium size
Tomatoes: 1 large
Ginger paste: ½ tsp
Garam masala: 2 tsp
Turmeric: ½ tsp
Fennel powder: 1 tsp
Cumin: 1 tbsp
Bay leaf: 1or 2
Cream: 1tbsp for garnish
Cilantro leaves finely chopped
Oil: to fry and 2 tbsp for the gravy

(Cannot find any one of the ingredients..don't sweat...we have taken care of it...just click on the ingredient and you will find a link to shop for it)

Wash potatoes,  peel and cut them into half. Scoop out the insides.(ref picture). You could use the melon scooper for this purpose. If you are not going to work with the potatoes right away make sure you soak it in cold water so it does not change color . Before you fry, make sure you pat it dry with paper towel. Fry the potatoes to a medium brown – both - the scooped shell and the insides.  Keep this aside. We will come back to it once we are done with the stuffing.



For the stuffing: mash the fried insides of the potato (you could even boil it instead of frying it) to it add 1 tbsp crushed cashew,  finely chopped cilantro leaves,  raisins, salt, a pinch of turmeric, and ½ tsp of garam masala. Now fill the fried potato shell with this mixture, pack it up really well, so that it does not disintegrate when you drop it in the gravy. (If you have boiled the stuffing, instead of frying make sure it is free of moisture by straining)



For the gravy: Grind 1 tbsp cashewnuts and ginger to a paste. Heat 2 tbsp of the oil in a heavy bottomed pan add the cumin and bay leaf when the cumin stops spluttering add onion, roast to a light brown color, add the tomatoes, remaining garam masala, turmeric, fennel powder and salt to taste. Stir to mix well and let it cook on medium flame for 3-4 min now add the cashew paste, stir, drop the stuffed aloos and simmer on low flame, till the gravy thickens and coats all the potatoes. Garnish with cream and cilantro, Serve with hot chapattis or naan.


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6 comments:

  1. looks delicious! should def try it out one day! thanks for adding me on foodbuzz. im goin to be adding you on my blogroll! add me too ;)

    jen from www.passion4food.ca

    ReplyDelete
  2. Very creative and it looks delicious! Thanks for visting my blog :)

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  3. wow, I am now seriously craving Indian food!! This looks incredible. You have a beautiful site.

    ReplyDelete
  4. I love the dum aloo...the curry looks awesome!! Will try this one out soon.

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  5. Hi, I'm stopping here 1st time. :)
    You have shared nice recipes. This scooped potato is creative and wonderful idea. Look delicious! :)

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  6. Gorgeous.....I love love such recipes!

    cheers! trupti

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