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Tuesday, January 19, 2016

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).

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