Bharvan Dum Aloo

Dum aloo or Aloo dum is a signature dish of Kashmir,originated from Kashmiri pandit or hindus who live in Kashmir.
In my recipe,there are variations that are bharvan (stuffed) aloo dum,half cut potatoes stuffed with paneer and potatoes cooked in thick gravy.I hope you will like it...

Ingredients:

For stuffing

• 6 medium size potatoes 
• Oil for frying
• Coriander leaves
• 250 gm grated Paneer (cottage cheese)
• 3 Green chilies
• 1 teaspoon chat masala
• Salt to taste
• 10-12 cashew nuts
• 10-12 raisins
• 1 pinch hing (asafoetida)
• 1 teaspoon mango powder

For gravy

• 2 medium size chopped onion
• 1 tomato
• 6 fried cashew nuts
• 2 cloves,2 green cardamom
• Small piece of cinnamon 
•  1 teaspoon cumin seed (zeera)
• 1 teaspoon fennel seed (saunf)
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• salt to taste
• 2 tbl spoon curd
• 1 tbl spoon fenugreek leaves (kasuri methi)

How to prepare:

1. Heat oil in a pan,add chopped onion and stir fry until golden brown.
2. Transfer the onion to a news paper,spread onion nicely and keep aside.
3. Peel the potatoes and cut into half pieces.
4. Scoop out each half potato carefully .
5. Heat oil in a pan and fry potatoes till they are golden.
6. Fry scoop out potatoes in the same pan for 2-3 minutes,drain and keep aside.
7. Put all filling stuff-paneer,scoop out fried potatoes,chopped coriander leaves,chopped green chilies,salt,chat masala,mango powder,raisins,cashew nuts and hing in a bowl and mash it well.
8. Now stuff the potatoes with the filling and keep aside.
9. Heat 6 tbl spoon oil in a pan,add cumin,fennel seed,cloves,green cardamom and cinnamon,stir for 1 mints.
10. Add ginger,garlic paste,turmeric and red chilies,saute for 10 mints.
11. Remove from heat,let it cool for 5-6 mints.
12. Pour this mixture into mixing bowl,add curd,cashews,kasuri methi and fried onion that we have already done in the beginning and blend together thoroughly.
13. After blending pour mixture into a pan ,add 4 cup water andd cook for 7 mints on medium flame.
14. Now add stuffed potatoes in gravy and cook for 5 mints on slow flame,stir gently.
15. Garnish with coriander leaves and you can also use thick cream on top to give rich look.
16. Serve hot with naan or rice.