Recipes One

DUM AALU (STUFFED WITH PANEER)

INGREDIENTS

• Potatoes (medium sized)-5
• Paneer (cottage cheese)-60 gms (2-3 tablespoons approx)
• Tomatoes-4
• Laung (clove)-2
• Black pepper (whole)-5-6
• Dalchini-1 small piece
• Hing (asafoetida) - a pinch
• Cumin seeds (jeera)-1/4 teaspoon
• Ginger-1/2 inch
• Green chilli-1
• Turmeric powder-1/4 teaspoon
• Red chilli powder-1/2 teaspoon
• Dhania (dry coriander) powder-1 teaspoon
• Garam masala powder-1/2 teaspoon
• Kasoori methi- 1/2 teaspoon
• Cashew nuts-2-3
• Cream - 2 tablespoons
• Oil for deep frying
• Chopped coriander for garnish

METHOD

• Peel off the skin of the potatoes.
• Cut them into halves from the center.
• Make a hollow in the center of each of the potato to stuff in the paneer filling.

• Next, heat oil for deep frying.
• Drop in the cut hollow potatoes & deep fry them till they turn golden brown in color.

• Once done, take them out on a paper towel that will soak the excess oil.
• Prepare the filling next, mash the paneer & add 1/4 teaspoon salt & 1/4 teaspoon red chilli powder & mix them well.

• Stuff this filling inside each half potato.

• Keep these potatoes aside.
• Next, grind tomatoes, ginger & green chilli together & keep it aside.
• Heat 2 tablespoons oil in a pan.
• Add hing, laung, dalchini & whole black pepper.
• As they crackle, add jeera (cumin seeds).
• As they crackle, add the tomato, ginger & green chilli puree prepared.
• Add turmeric powder.

• As the tomatoes start leaving oil, add salt, red chilli powder, garam masala powder & dhania powder.
• In the meantime, grind a little quantity of water & cashewnuts together.
• As the tomatoes leave oil, add the cashewnuts & water mixture to them.

• As they are cooked well, add a little quantity of water & bring it to a boil.
• Once boiled, add approximately 2 cups water to the tomatoes.
• Bring them to a boil & cook for 15-20 minutes till the gravy is well cooked.
• Add 2 tablespoons cream to this gravy & boil it again for another 5 minutes.
• Add the potatoes stuffed with paneer to this gravy.

• Boil them together for 5-6 minutes.
• Turn off the flame.
• Garnish with chopped coriander leaves.
• Dum aalu (stuffed with paneer) is ready to serve.

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