Dum Aloo Chutneywale - Get Ready For An Addiction!

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 kg potato, peeled,washed and trimmed into cylindrical shapes (large sized)
• ghee or oil, to deep fry
• 150 g panir, grated (cottage cheese)
• 4 green chilies, chopped
• 5 g ginger, peeled and finely chopped
• 10 cashews, chopped
• 20 sultanas, chopped
• salt
• 150 g fresh coriander leaves, cleaned,washed and chopped
• 30 g raw mangoes, peeled and roughly chopped
• 75 g mint leaves, cleaned,washed and chopped
• 100 g ghee
• 300 g onions, peeled and roughly diced
• 40 g ginger-garlic paste
• 5 g cumin seeds
• 5 g red chili powder
• 300 g yoghurt, beaten
• 400 ml water, plus
• 1/2 cup water, divided
• 50 g cashew nuts paste
• 10 g garam masala powder
• salt

Recipe

• 1 peel, wash and trim the potatoes into cylindrical (barrel) shapes.
• 2 heat oil in a wok.
• 3 deep fry the potatoes over medium heat till three-fourth cooked and golden in colour.
• 4 remove from heat.
• 5 cool.
• 6 scoop out the centre till the bottom, leaving 1/4 inch from the sides.
• 7 for the filling, grate the paneer in a plate.
• 8 transfer to a bowl.
• 9 add the chopped green chillies, finely chopped ginger, chopped cashews and sultanas.
• 10 add salt to taste.
• 11 mix well.
• 12 stuff this mixture into scooped out potatoes.
• 13 for the chutney, clean and wash the corriander and mint leaves.
• 14 peel and roughly chop the mangoes.
• 15 puree in a blender to prepare a fine paste.
• 16 keep aside.
• 17 for the gravy, boil the roughly diced onions in half a cup of water till soft.
• 18 then, puree the onions in a blender to obtain a smooth paste.
• 19 heat ghee in a skillet.
• 20 add the boiled onion paste.
• 21 stir-fry for a minute over medium flame.
• 22 add the ginger-garlic paste and stir-fry until the ghee leaves the masala.
• 23 add cumin seeds, the chutney paste (prepared above) and red chilli powder.
• 24 stir for a minute.
• 25 add yoghurt and 400 ml water.
• 26 bring to a boil.
• 27 lower flame and cook till the ghee leaves the masala.
• 28 add the stuffed potatoes.
• 29 simmer until cooked.
• 30 add cashewnut paste and garam masala powder.
• 31 cook for another 5 minutes on high flame.
• 32 check the seasoning, adjust if necessary as per your taste and serve immediately with hot rotis (indian flatbreads).