If you’re looking to make a delicious dish, today we’re going to share the recipe for Stuffed Aloo Dum. This is a delicious, spicy, and royal Indian dish that everyone enjoys. It’s a potato curry made with small potatoes and filled with spices. These spiced potatoes are cooked in a thick, aromatic gravy. You can make it with your office lunch, any special occasion, party, festival, or dinner, and enjoy it. You can enjoy Stuffed Aloo Dum with puri, paratha, naan, roti, or jeera rice. Let’s learn the steps to make it.
Ingredients
For the Potatoes
- 8–10 small potatoes
- 2–3 tablespoons oil
- Salt to taste
For the Stuffing
- 1/2 cup grated paneer
- 2 tablespoons roasted gram flour
- 1 green chili, finely chopped
- 1 teaspoon grated ginger
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon dry mango powder
- 1 tablespoon coriander leaves
- Salt to taste
For the Gravy
- 2 tablespoons oil
- 1 bay leaf
- 1 small piece of cinnamon
- 2 cloves
- 1 cardamom
- 1 finely chopped onion
- 1 teaspoon ginger-garlic paste
- 2 tomato purees
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 cup beaten yogurt
- 1 cup water
- Salt To taste
- 1 tablespoon cream, optional
- Coriander leaves for garnish
Know the recipe
First, you need to use small potatoes, not large ones, to make this. Wash and clean them thoroughly. Now, soak these potatoes in water with a little salt. Half-boil the potatoes, as they will be half-boiled in the gravy. Be careful not to overcook them, otherwise they may break during the filling. After the potatoes cool, peel them and keep them separate.
Now, use a spoon or small knife to remove a small portion from the center of each potato and hollow them out. Don’t throw away the peeled potatoes; they can be used in the filling.
Now, in a bowl, add the grated paneer and all the other spices like roasted gram flour, green chilies, ginger, red chili powder, garam masala, dry mango powder, coriander leaves, and salt. Add the drained potatoes and mix everything well. Prepare a mixture.
Now, heat oil in a pan and add the stuffed potatoes and fry them over medium heat until golden brown and slightly crispy on all sides. Once the potatoes are thoroughly fried, remove them to a plate and set them aside.
Now, in the same pan, add a little oil as needed. Add the bay leaf, cinnamon, cloves, and cardamom and fry for a few seconds. Prepare the masala, then add the finely chopped onion and cook until golden brown. Next, add the ginger-garlic paste and fry for about a minute. Add the tomato puree, turmeric, coriander powder, red chili powder, and salt to the mixture.
Reduce the heat and slowly add the beaten curd while stirring continuously. This will prevent the curd from curdling and make the gravy smooth. Or add 1 cup of water to the gravy, mix the gravy well and let it boil.
Add the prepared stuffed potatoes to the gravy, cover the pan and cook on low heat for about 8-10 minutes. This will allow the potatoes to absorb the gravy spices well. Finally, add garam masala and cream. Cook for two more minutes and then turn off the gas. If you wish, you can also add cream to it. Or finally, garnish it with green coriander and serve hot. You can enjoy it with naan, roti, puri, paratha or jeera rice.
