How to cook Shahi Kashmiri Stuffed Dum Aalu

Posted on Oct 15 2018 - 3:32pm by kumar
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Serves: 6 People

    Ingredients to cook Shahi Kashmiri Stuffed Dum Aaloo :

  • For white gravy: 
  • 1/4 cup Cashew nuts
  • 1/8 cup Melon Seeds white coloured (magaz seeds)
  • 2 teaspoon Oil
  • 1 teaspoon garam Masala
  • 1/2 teaspoon Salt
  • For red gravy: 
  • 3 large Tomatoes
  • 2 teaspoons Oil
  • 1 teaspoon Kashmir Red Chilli powder
  • 1/2 teaspoon Salt
  • 1 teaspoon gram Masala
  • For common gravy: 
  • 3-4 large Onions
  • 4-6 Cloves of garlic
  • 1/2 inch Ginger piece
  • 1/2 teaspoon Salt
  • 1 teaspoon garam Masala
  • 2 teaspoon Oil
  • small piece of Cinnamon stick
  • 2 green Cardamom
  • 1 black Cardamom
  • Cloves
  • 5-6 black Pepper pods
  • For vegetable: 
  • 4-5 meduim size Potatoes
  • Salt to taste (Only if required)
  • 3-4 teaspoon chopped Onion
  • 1/2 teaspoon Cumin seeds
  • 2-3 tablespoons Mawa
  • Few broken Cashews
  • Few Raisins
  • 1-2 tablespoons corriander Leaves
  • 1-2 teaspoons kasoori Methi
  • 2-3 teaspoon of cornstarch
  • 1 tablespoon Butter
  • 1 tablespoon Cream

    How to cook Shahi Kashmiri Stuffed Dum Aaloo :

  • For vegetable preparation:
  • Boil potatoes till little soft. Not very mushy.
  • Peel potato. cut from the centre. Scoop out some pulp to make a small cup on both side of potato.
  • Mix mawa, chopped cashews and chopped raisins.
  • In a small plate mash the scooped out potatoes pieces, mash them add corn starch and mix well, use drops of milk if needed.
  • Stuff mawa and dryfruit mixture into the cavities of potato. Seal with the potato and cornstarch mixture.
  • Slightly shallow fry these sealed potatoes from all sides.
  • For common gravy:
  • Slice onion and boil in plain water till translucent.
  • It removes all the raw taste of onions
  • Drain the hot water and wash 3-4 times in running water to remove the sharp smell of onions.
  • In a mixer crush garlic, ginger, cinnamon, cloves, black-pepper, cardamom.
  • Add the onions and grind to smooth paste. Add some waterwgile grinding.
  • Heat a teaspoon of oil in a pan add the onion paste. Add salt, garam masala and cook for 1 minute and remove in a container.
  • For white gravy:
  • Soak cashews and magaz seeds in warm water for 3 hours.
  • Grind into fine puree.
  • Heat a teaspoon of oil add this paste add garam masala and salt.
  • Cook for 1 minute by stirring continuously. Remove in a container.
  • For red gravy:
  • Chop tomatoes. Heat A teapoon of oil add tomatoes.
  • Cook till they are tender. Do not let water to dry.
  • Grind to smooth paste.
  • Heat a teaspoon oil add tomato puree. Add salt garam masala and salt and kashmiri chilli powder mix and cook for 1 minute. Remove in a container.
  • Can freeze these gravies for 3 months in freezer and 10-15 days in fridge in an clean airtight container. Only add a teaspoon of heated and cooled oil on top of the ready gravy.
  • Now just before serving Fry cumin seeds in some oil, add chopped onions and sautè.
  • Add 1/4 cup common gravy, 1/4 cup red gravy and 1/8 cup white gravy and cook for half a minute. The oil will separate as already everything is cooked it won’t take time.
  • Check the seasoning and adjust accordingly. crush kasoori methi between palms and sprinkle.
  • Add cream and butter.
  • Add the sauted and stuffed dum aalu. Gently submerge them in gravy. Can add water to make gravy as thin or thick as your liking.
  • Let it cook in gravy for some time add corriander leaves.
  • Serve with Naans, Parathas or rice preparation
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