Dum Aloo Chutneywale - Get Ready For An Addiction!
- Ready In:
- 1hr 15mins
- Ingredients:
- 22
- Serves:
-
4-5
ingredients
- 1 kg potato, peeled,washed and trimmed into cylindrical shapes (large sized)
- ghee or oil, to deep fry
-
For filling
- 150 g panir, grated (cottage cheese)
- 4 green chilies, chopped
- 5 g ginger, peeled and finely chopped
- 10 cashews, chopped
- 20 sultanas, chopped
- salt
-
For chutney
- 150 g fresh coriander leaves, cleaned,washed and chopped
- 30 g raw mangoes, peeled and roughly chopped
- 75 g mint leaves, cleaned,washed and chopped
-
For gravy
- 100 g ghee
- 300 g onions, peeled and roughly diced
- 40 g ginger-garlic paste
- 5 g cumin seeds
- 5 g red chili powder
- 300 g yoghurt, beaten
- 400 ml water, plus
- 1⁄2 cup water, divided
- 50 g cashew nuts paste
- 10 g garam masala powder
- salt
directions
- Peel, wash and trim the potatoes into cylindrical (barrel) shapes.
- Heat oil in a wok.
- Deep fry the potatoes over medium heat till three-fourth cooked and golden in colour.
- Remove from heat.
- Cool.
- Scoop out the centre till the bottom, leaving 1/4 inch from the sides.
- For the filling, grate the paneer in a plate.
- Transfer to a bowl.
- Add the chopped green chillies, finely chopped ginger, chopped cashews and sultanas.
- Add salt to taste.
- Mix well.
- Stuff this mixture into scooped out potatoes.
- For the chutney, clean and wash the corriander and mint leaves.
- Peel and roughly chop the mangoes.
- Puree in a blender to prepare a fine paste.
- Keep aside.
- For the gravy, boil the roughly diced onions in half a cup of water till soft.
- Then, puree the onions in a blender to obtain a smooth paste.
- Heat ghee in a skillet.
- Add the boiled onion paste.
- Stir-fry for a minute over medium flame.
- Add the ginger-garlic paste and stir-fry until the ghee leaves the masala.
- Add cumin seeds, the chutney paste (prepared above) and red chilli powder.
- Stir for a minute.
- Add yoghurt and 400 ml water.
- Bring to a boil.
- Lower flame and cook till the ghee leaves the masala.
- Add the stuffed potatoes.
- Simmer until cooked.
- Add cashewnut paste and garam masala powder.
- Cook for another 5 minutes on high flame.
- Check the seasoning, adjust if necessary as per your taste and serve immediately with hot rotis (Indian flatbreads).
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RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>