INGREDIENTS:
Peel off pottoes skin and with peeleer, scrap a small portion of pulp from between the two halves,say as dig holes between two halves of potatoes, to refill stuffing.
Now boil the potatoes and keep aside.
Salt to taste.
Red chili powder, Turmeric powder(1 Tsp), cumin powder (1/2 Tsp), Coriander powder (1/2 Tsp).
Chopped onions (2 TBs).
Onions (2)+Tomatoes(2)+Charmagaz seeds (1 TBs) all together ground to paste.
Ginger paste (1 Tsp).
Oil (3 TBs).
Chopped coriander, Chopped fenugreek leaves and toothpick sticks.
Chena made of 2 cups of milk.
Raisins (1 TBs).
PROCEDURE:
In a bowl mash chena well, add salt, chopped tomatoes, chili powder to taste, chopped coriander, raisins and mix well.
Now stuff the mixture in between the gaps of potatoes and attach the stuffed halves with toothpicks and keep aside.
Now heat (2 1/2TBs) oil in a pan and add cumin seeds, dried red chili and as they pop up add the onion-tomato paste, salt (little more than usual for potatoes) and saute till oil leaves the walls of pan, add fenugreek leaves and saute.
In a small bowl with little water make mixture of chili powder, turmeric powder, cumin powder, coriander powder, ginger paste and mix well, and add to the pan, stir well and cook till all ingredients gets cooks up well and oil leaves the walls of pan.
Add green peas and water for desired gravy, say as two cups, cook till water gets boiled.
In the meanwhile in another non-stick pan add 1/2 TBs of oil and as oil is done add the stuffed potatoes and saute them well on both side till golden brown and slowly remove them on serving bowl.
Now in the meanwhile our gravy might be done, add bit of garam masala, coriander powder and pinch of sugar and off the flame.
For richness might add a tsp of ghee(sos).
Slowly pour the gravy on the potatoes and close the lid untouched for 5 minutes, so that potatoes absorbs the salt of the gravy.
Enjoy the richness and greatness of stuffed dum aloo.
Peel off pottoes skin and with peeleer, scrap a small portion of pulp from between the two halves,say as dig holes between two halves of potatoes, to refill stuffing.
Now boil the potatoes and keep aside. Salt to taste.
Red chili powder, Turmeric powder(1 Tsp), cumin powder (1/2 Tsp), Coriander powder (1/2 Tsp).
Chopped onions (2 TBs).
Onions (2)+Tomatoes(2)+Charmagaz seeds (1 TBs) all together ground to paste.
Ginger paste (1 Tsp).
Oil (3 TBs).
Chopped coriander, Chopped fenugreek leaves and toothpick sticks.
Chena made of 2 cups of milk.
Raisins (1 TBs).
PROCEDURE:
In a bowl mash chena well, add salt, chopped tomatoes, chili powder to taste, chopped coriander, raisins and mix well.
Now stuff the mixture in between the gaps of potatoes and attach the stuffed halves with toothpicks and keep aside.
Now heat (2 1/2TBs) oil in a pan and add cumin seeds, dried red chili and as they pop up add the onion-tomato paste, salt (little more than usual for potatoes) and saute till oil leaves the walls of pan, add fenugreek leaves and saute.
In a small bowl with little water make mixture of chili powder, turmeric powder, cumin powder, coriander powder, ginger paste and mix well, and add to the pan, stir well and cook till all ingredients gets cooks up well and oil leaves the walls of pan.
Add green peas and water for desired gravy, say as two cups, cook till water gets boiled.
In the meanwhile in another non-stick pan add 1/2 TBs of oil and as oil is done add the stuffed potatoes and saute them well on both side till golden brown and slowly remove them on serving bowl.
Now in the meanwhile our gravy might be done, add bit of garam masala, coriander powder and pinch of sugar and off the flame.
For richness might add a tsp of ghee(sos).
Slowly pour the gravy on the potatoes and close the lid untouched for 5 minutes, so that potatoes absorbs the salt of the gravy.
Enjoy the richness and greatness of stuffed dum aloo.
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