Ingredients
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For The Curry
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6cups Tomato chopped
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½ cup Onion chopped
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1 small piece Cinnamon
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4-5nos Cloves
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2nos Mace
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1 no Star anise (chakri phool)
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1no Black cardamom
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4-5nos Cardamom
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2tsp Cumin
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2nos Green chillies
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45-46nos Garlic cloves
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a small piece Ginger chopped
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1no Bayleaf
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to taste Salt
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½ cup Cashewnuts
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1¼ tbsp Kashmiri chilli powder
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½ tsp Turmeric
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1 cup Water
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2tbsp Butter
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For Tempering Curry
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2tbsp Butter
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2tsp Green chilli chopped
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2 tsp Ginger chopped
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½ tsp Turmeric
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1 tsp Sugar
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½ tsp Kasoori methi powder
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(optional) - ¼ cup Cream
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For Potatoes
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5nos Potato Large
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½ tsp Turmeric
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For the filling
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1 cup Paneer grated
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¼ cup Cheddar Cheese Grated
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(assorted) - ¼ cup Capsicum chopped
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handful Coriander chopped
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2tsp Green chilli chopped
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1ts p Ginger chopped
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½ tsp Garam masala
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to taste Salt
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handful Pomegranate seeds
Directions
Talks of tasty treats are often incomplete without a savoury potato recipe. This time, I am excited to present to you the Bharwana Dum Aloo recipe straight from the heart of Rajasthan. Soft potatoes stuffed with delectable filling, marinated in mouth-watering curry.
Steps
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1
Done
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For the PotatoesPeel the potatoes and snip them slightly from both the ends to make them flat. Now using a peeler pierce the centre of the potato from one flat end to core them. Carefully turn the potato and the peeler to make the potato hollow and take care not to piece the sides or the top of the potato. The sides should be at least ½ cm thick. Make sure to add all the trimming in cold water as they will be later be used as a filling. |
|
2
Done
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For StuffingOnce the fried potato trimmings are cooled mash them with your hands and add paneer, cheese, capsicum, coriander, chillies, ginger, garam masala, salt and anar. Mix them and stuff them inside the hollow potatoes. Make sure that you do not overstuff the potatoes as this will cause them to crack. |
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3
Done
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For the curryIn a pressure cooker add tomato, onion, cinnamon, cloves, javitri, star anise, black cardamom, green cardamom, cumin, green chillies, garlic, ginger, bayleaf, salt, cashews, chilli powder, turmeric, water and butter. Cover and cook for the next 20mins on low heat. |
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4
Done
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For Tempering CurryRemove from heat and let it cool down a bit. Once cooled remove the bayleaf from he curry and grind the rest into a fine puree. In a fresh pan melt some butter and stir in chopped green chillies and ginger for few seconds. Add turmeric and give a quick stir, immediately pour over the pureed curry. Cook for 15mins on low heat. Add water if the curry is too thick and sprinkle sugar, kasoori methi powder and turn off the heat. Pour in the cream and mix. Pour out the hot curry in a bowl and place the stuffed roundels of potatoes on top and serve them hot. |
