DUM AALU

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For stuffed aalu
6 medium sized potatoes
1/2 cup crumbled cottage cheese
1 green chili finely chopped
chopped coriander leaves
salt to taste
1/2 tsp catch sabzi masala
oil for deep frying

For gravy:
2 tbsp refined oil
1 tsp cumin seeds
2 medium sized onions
1 cup tomato paste/puree
1 green chili
1/4 cup cashew paste
½tsp red chili powder
½ tsp turmeric powder
1 inch ginger
4-5 cloves garlic
2 cups water
½ cup fresh cream
1 tsp salt or as per taste
1 tsp sugar /2 tsp tomato sauce(optional)
1 tsp catch sabzi masala or kitchen king masala
1 tsp coriander powder
2 green cardamoms

Method:

1.  Boil potatoes till just tender. Peel the skin when the potatoes become cold. Scoop out the centre of the potatoes with the back of a teaspoon and deep fry the potatoes in hot oil.
2. Mix all the ingredients of stuffing coriander leaves, green chilies, grated paneer,salt,sabzi masala, and the scooped out portion of potatoes.
3. Stuff the paneer filling in the cavity of the potatoes.
4.  Prick the potatoes with fork, making the surface rough so that potatoes hold the gravy well.
5. Put sliced onions, green chili,ginger and garlic in a mixer and make a fine paste 
6. Take oil in a pan. 
7. Add cumin seeds and cardamoms and fry till the oil becomes fragrant. 
8. Add the onion, ginger and garlic paste and cook till it becomes brown. 
9. Add the tomato puree and saute for 2-3 minutes. 
10. Add the turmeric powder, red chili powder, kitchen king masala powder, coriander powder and mix well. 
11. Add cashew paste. 
12. Stir and saute till the oil starts to leave the sides of the masala paste. 
13. Add water and stir then . 
14. Simmer and cook on low flame for 10-15 minutes till the gravy becomes thick. 
15. Add the stuffed potatoes and cook further for 5 minutes add the cream and salt and mix well. 
16. You can also add sugar or tomato sauce if you want a light sweet taste in the gravy. 
17. Garnish with chopped coriander leaves and serve hot with chapati, parantha or naan.