Food, Photos and Travel

Friday, February 20, 2009

Stuffed Dum Aloo

One of my favorite dishes in India was Dum Aloo. Typically it was whole new potatoes cooked in a creamy curry sauce, but occasionally the potatoes would be stuffed with a mixture of nuts, raisins, paneer cheese, and other flavorful goodies.

Stuffed Dum Aloo


3 Russet Potatoes- peeled and washed (try to get evenly shaped, oval ones)
1/4c Golden Raisins
1/4c Chopped Cashews
1/2c Paneer Cheese Cubes (I believe ricotta is a decent substitute)
1-2tsp Coriander Powder
1-2tsp Cumin Powder
1tsp Garam Masala
Handful Chopped Cilantro
1tsp Chilli Powder
1-2tsp vegetable oil
Salt to taste

1. Cut each potato in half, and scoop out contents so they resemble little cups (save the potato that you scoop out). I cut a little on the bottom too, so they sit flat.

2. Deep fry the potato cups until they are light golden brown. Drain on paper towels and set aside for later.

3. Deep fry paneer cheese cubes and the pieces of potato that were scooped out, until light golden brown. Drain on paper towels.

4. In a food processor add fried potato pieces, paneer cheese, raisins, cashews, coriander, cumin, cilantro, chilli powder, oil, and salt. Grind to a coarse, chunky paste.

5. Stuff each potato cup with filling. Set aside.


2-3tbs Butter Ghee (or vegetable oil)
3 Bay Leaves
4" Cinnamon Stick
1T Cumin Seeds
1.5c Finely Chopped Onions
2T Ginger-Garlic Paste
1/4c Ground Cashews
3/4c Tomato Puree
1T Turmeric
1-2T Curry Powder
1T Chilli Powder
2tsp Cumin Powder
2tsp Coriander Powder
1tsp dried Fenugreek Leaves (methi)
1-2c Water
Salt to taste
Heavy Cream to taste

1. Heat Ghee in deep wok or karahi

2. Heat bay Leaves, cumin Seeds, and cinnamon stick until seeds start to crackle and sputter

3. Add onions, sprinkle with salt, and continue to cook until onions start to brown. Make sure onions are well cooked.

4. Stir in ginger-garlic paste

5. Add tomatoes, cashews, turmeric, curry powder, chilli powder, cumin powder, coriander powder, and fenugreek leaves.

6. Continue to simmer over a med-low heat, and slowly add water.

7. Add stuffed potatoes (stuffing side up) and cover with sauce. Cover, and let simmer for approximately 10 minutes, stirring in heavy cream approximately half way through.


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