Kashmiri Stuffed Potato
Kashmiri Bharwan Dum Aloo or Kashmiri Stuffed Potato Curry is a delicious Kashmiri recipe where the deep fried small potatoes are traditionally filled with khoya.
Updated: October 25, 2019
4 pureed tomato
5 green chilli
6 cloves crushed garlic
1 cup crushed to paste coconut
2 tablespoon ghee
1 1/2 teaspoon red chilli powder
1 teaspoon garam masala powder
2 tablespoon crushed to paste red chilli
3 small onion
1/2 inches ginger
1 1/2 tablespoon tomato ketchup
5 tablespoon fresh cream
1 tablespoon vegetable oil
3 pinches salt
Kashmiri Bharwan Dum Aloo or Kashmiri Stuffed Potato Curry is a delicious Kashmiri recipe where the deep fried small potatoes are traditionally filled with khoya. You can also use paneer in case you want to make it light.
Having a creamy texture, this vegetarian recipe just dissolves in your mouth when you take a bite. You can enjoy it best with a butter naan/paratha or even steamed rice.
- Take 6 medium-sized potatoes and peel them with the help of a scooper. Once they have been scooped, keep the potato baskets aside and cook the leftover mashed potato for 3-4 minutes.
- To prepare the stuffing, take a bowl and add 1 and 1/2 tsp red chilli powder, mashed potato and salt as per taste. Add 1 tsp green chilli paste, coriander, 1 tsp garam masala and mix them well together. You can customize the spiciness of stuffing as per your preference. Make sure that you mix the ingredients well to get that perfect flavor of the stuffing. Once the stuffing is ready, add it into the already prepared potato baskets.
- Now, take a pan and add oil and ghee in it. Heat it over moderate-high flame and make sure that it doesn't get too hot. When the oil is sufficiently hot, pour in the tomato puree and ketchup and cook it till the oil is removed from the sides of the pan. Keep stirring in between else the tomato puree might stick at the bottom of the wok.
- Once the oil is separated, add the peanut paste and stir it. Mix the tomato puree and peanut paste well till a nice aroma is there. Then add red chilli paste and cook it till the oil is removed from the side of the pan. Next, add fresh cream and stir. Cook this mixture for around 5-6 minutes on moderate flame.
- Now add coconut paste and cook it for another 5 minutes. Keep stirring. Once it is done, add the stuffed potato and stir it well. Let it cook for 3 minutes on low flame with a covered lid.
- Once it is done, transfer the dish to a glass serving bowl. Take a whole red chilli and cut it in between. Put it in the center to garnish and serve with laccha parathas or poori. You can customize the spicy level of this dish as per your preference.
Prep Time : 30 mins
Total Time : 1 hour
Serving : 4-5 servings
Calories : 200
cuisine : Indian
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