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Banarsi Dum Aloo Recipe | Paneer Khoya stuffed Aloo | Bharwan Aloo Recipe

Banarsi Dum Aloo Recipe | Paneer Khoya stuffed Aloo | Bharwan Aloo Recipe

blessmyfoodbypayal
Banarsi Dum Aloo Recipe is a rich, flavorful potato curry from Banaras, cooked in spicy, creamy gravy, perfect with roti or naan.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Banarsi, Indian
Servings 4

Ingredients
  

1 cup = 250 ml

FOR MAKING STUFFED DUM ALOO

  • 8-9 Potatoes (medium sized)
  • 3/4 cup paneer (take 1 cup if not using Mawa)
  • 1/4 cup Mawa (optional)
  • 2 tbsp cashews (chopped)
  • 2 tbsp almonds (chopped)
  • 2 tbsp raisins (chopped)
  • 2 tbsp onion (chopped)
  • 1 green chilli
  • Salt to taste
  • 1 tbsp coriander leaves
  • Oil for frying

FOR GRAVY BASE

  • 2 onion (roughly chopped)
  • 4-5 Tomatoes (roughly chopped)
  • 2 tbsp pumpkin seeds (or 1/4 cup cashews)
  • 1 bay leaf
  • 1 black cardamom
  • 2 green cardamoms
  • Small piece of ginger
  • 3-4 garlic cloves
  • 3-4 coriander stems
  • 3 green chilies
  • Small star anise
  • 1 black cardamom
  • 3 cloves
  • Small piece of nutmeg
  • Salt to taste
  • 2 cup water

FOR TEMPERING

  • 2 tbsp oil (or 1 tbsp oil + 1 tbsp butter)
  • 2 tsp Kashmiri Red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • 1 tsp kasuri methi

Instructions
 

MAKING OF STUFFED POTATOES

  • Peel and put potatoes in water to prevent them from turning dark.
  • Trim off the head of the potatoes very thinly to get a wide flat surface.
  • Scoop out the middle of each potato using a peeler or small knife or back side of spoon. Be careful not to break the tomato shell and do not make the hole at the bottom of potatoes.
  • Boil these potatoes for 4 minutes with a pinch of salt in water.
  • Take the potatoes out.
  • Add potatoes in hot oil for shallow frying.
  • Keep turning their sides so that they get cooked from all the sides. We have to fry till they turn golden brown.
  • Till the potatoes are cooling down, prepare the stuffing for which take paneer, khoya, cashews, almonds, raisins, onion, green chilli, salt and coriander leaves.
  • Give them a good mix.
  • Fill the stuffing inside potatoes and keep aside.

MAKING OF GRAVY BASE

  • Take all the ingredients in a pan mentioned in the list of ingredients under the head "FOR MAKING GRAVY BASE" above.
  • Also add the leftover scrap of potatoes and the potatoes stuffing as well, if there's any left.
  • Boil 15-20 minutes by covering the pan.
  • Once completely cool, grind to a very smooth puree and keep aside.

MAKING OF TEMPERING

  • We are using the same pan in which potatoes were fried, removing extra oil leaving besides just 2 tbsp of it.
  • Add turmeric powder, kashmiri red chilli powder, coriander powder and garam masala. Cook for 4-5 seconds.
  • Add the gravy base, salt and water to adjust the consistency.
  • When it begins to boil, add kasuri methi and mix. Gravy for Bharwan Aloo is ready.

FOR SERVING

  • Drop the gravy in a serving dish.
  • Arrange potato pieces in a serving dish.
  • Top with coriander leaves. Serve hot with naan, paratha, roti or rice.

Notes

  1. Don't take too small potatoes. They are likely to break while scrapping.
  2. If you are using big potatoes, first half them from the middle and then scrap.
  3. Stiffed potatoes can be eaten as a snack as well.
  4. Instead of whole stuffed potatoes, you can cut them into roundels and serve.
Keyword , Bharwan Aloo Recipe, Banarsi Dum Aloo, Paneer Khoya stuffed Aloo