Kashmiri Dum Aloo

Ingredients

Potatoes – 8 medium sized

Khoya or mava – 250 gm

Cashew nuts chopped – 2 tbl.sp

Green chillies and salt as per taste

Oil for deep frying

For the gravy

Oil – 5 tbl.sp

Sliced onion – 2 medium sized

Tomato – 3

Ginger – 1 inch piece

Garlic – 8

Cinnamon – 1 inch

Black cardamom – 2

Pepper corn – 9

Cloves – 4

 Bay leaves – 2

Kashmiri chilli – 3 whole

Turmeric powder – ½ tsp

Coriander powder – 1 ½ tsp

Garam masala -  1 tsp

Sugar – 2 tsp

 Khoya – 2 tbl.sp

Salt to taste

Method

Blanch tomatoes, peel the skin and grind it to a paste and keep aside. Peel potatoes and deep fry them, till they are half done, but a little crispy from outside. At one end, cut the cap and Scoop the potato from the center. Mix together khoya, green chilies and cashews together and stuff this mixture into the hollow of the scooped potatoes. Put the cap back and hold together with a tooth pick and keep aside.

For the gravy

Heat oil in a pan and fry sliced onions’ till they are brown in color. Remove this onions and grind them with ginger and garlic to make a paste, in the same oil , add whole spices and let splutter. Now put the onions and ginger garlic paste and fry for a while. Now add tomato puree and sauté till oil separates from masala, then you can add turmeric powder, garam masala, coriander powder, salt, sugar and red chilli paste. Mix well and fry for 30 seconds. Add one table spoon of khoya and mix well, then add little hot water to make gravy and cook for five minutes. Remove from fire and keep aside.

To dum the potatoes. Take a deep dish and grease it with ghee or butter. Arrange these stuffed potatoes and pour the gravy in such a way that it cover all the potatoes. Cover the dish with a lid and seal it with chapatti dough. Keep this utensil on hot coal for twenty minutes or on an tadooor. When done, open the lid and garnish with one tablespoon of khoya and coriander leaves. Serve with chapatti or Naan.