A treasured dish from the Kashmir Valley, stuffed dum aloo features small potatoes hollowed and filled with spiced paneer, then simmered in a lusciously creamy sauce. The stuffing is a simple mix of grated paneer, nuts, raisins, and spices. Fried until crisp, the potatoes are then cooked dum-style in a rich gravy until tender. While it takes a few steps, making stuffed dum aloo at home is quite straightforward. The result is a showstopper dish that's ideal for special meals and get-togethers.
Sunrise tip: For the best texture, choose very small potatoes that are all the same size. Cool the potatoes completely before hollowing them out to prevent breaking.
Time: 15 minutes
Heat Sunrise Mustard oil in a kadai. Shallow-fry the hollowed potatoes, turning occasionally, until crisp and golden. Drain on paper towels.
Time: 10 minutes
In a bowl, mix together the grated paneer, chopped cashews, raisins, salt, Sunrise Cumin powder and chopped coriander leaves until well combined.
Fill the hollowed-out fried potatoes with the paneer mixture, packing it in gently.
Time: 20 minutes
Heat the Sunrise Mustard oil in a kadai. Add bay leaves, whole garam masala, chopped onion and fry for 2-3 minutes.
Add ginger-garlic paste, Sunrise Red Chilli powder, salt, tomato paste, Sunrise Turmeric powder and cook for another 2-3 minutes.
Add green chilli paste, Sunrise Coriander powder, Sunrise Cumin powder and cook for 2-3 minutes. Add some water to the whole mixture.
Now, add Sunrise Dum Aloo Masala and cook for 2-3 minutes.
Add some fresh cream, butter and chopped coriander leaves to the mixture. Cook for 2-3 minutes and let the flavours meld.
Time: 10 minutes
Gently add the stuffed potatoes to the gravy.
Cover and simmer on low heat for 3-5 minutes until the potatoes are completely tender.
Time: 2 minutes
Sprinkle dum aloo with chopped coriander leaves. Serve hot with naan or jeera rice.
Bread: Naan, Kulcha, Lachha Paratha
Rice: Jeera Rice, Steamed Basmati Rice