Thursday, 9 May 2013



  • Potatoes (medium sized)-5
  • Paneer (cottage cheese)-60 gms (2-3 tablespoons approx)
  • Tomatoes-4
  • Laung (clove)-2
  • Black pepper (whole)-5-6
  • Dalchini-1 small piece
  • Hing (asafoetida) - a pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Ginger-1/2 inch
  • Green chilli-1
  • Turmeric powder-1/4 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Dhania (dry coriander) powder-1 teaspoon
  • Garam masala powder-1/2 teaspoon
  • Kasoori methi- 1/2 teaspoon
  • Cashew nuts-2-3
  • Cream - 2 tablespoons
  • Oil for deep frying
  • Chopped coriander for garnish
  • Peel off the skin of the potatoes.
  • Cut them into halves from the center.
  • Make a hollow in the center of each of the potato to stuff in the paneer filling.

  • Next, heat oil for deep frying.
  • Drop in the cut hollow potatoes & deep fry them till they turn golden brown in color.
  • Once done, take them out on a paper towel that will soak the excess oil.
  • Prepare the filling next, mash the paneer & add 1/4 teaspoon salt & 1/4 teaspoon red chilli powder & mix them well.

  • Stuff this filling inside each half potato.

  • Keep these potatoes aside.
  • Next, grind tomatoes, ginger & green chilli together & keep it aside.
  • Heat 2 tablespoons oil in a pan.
  • Add hing, laung, dalchini & whole black pepper.
  • As they crackle, add jeera (cumin seeds).
  • As they crackle, add the tomato, ginger & green chilli puree prepared.
  • Add turmeric powder.

  • As the tomatoes start leaving oil, add salt, red chilli powder, garam masala powder & dhania powder.
  • In the meantime, grind a little quantity of water & cashewnuts together.
  • As the tomatoes leave oil, add the cashewnuts & water mixture to them.
  • As they are cooked well, add a little quantity of water & bring it to a boil.
  • Once boiled, add approximately 2 cups water to the tomatoes.
  • Bring them to a boil & cook for 15-20 minutes till the gravy is well cooked.
  • Add 2 tablespoons cream to this gravy & boil it again for another 5 minutes.
  • Add the potatoes stuffed with paneer to this gravy.

  • Boil them together for 5-6 minutes.
  • Turn off the flame.
  • Garnish with chopped coriander leaves.
  • Dum aalu (stuffed with paneer) is ready to serve.


Sebeena Loyd said...

looks yummy

Aathira said...

Great piece of art Shilpy! Kudos

Anonymous said...

Dum aloo tasted so well without was yummy with roti.

preetif said...

Scooped potatoes are raw or bolied?


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