Name: Stuffed Dum Aloo recipe by manju bansal at BetterButter
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4
Ingredients: 6 -7 mid size boiled potato; 100 gram paneer; Coriander fine chopped; Salt as per taste; pepper powder [as per taste]; For gravy :; 3-4 green chilly + 1 inch ginger piece [made into paste]; 3-4 tomato paste; 1 tablespoon curd; 1 table spoon malai [optional]; Cumin seeds - 1 tsp; Coriander powder - 1 tsp; Garam masala powder - 1/2 tsp; turmeric powder - 1 tsp; Red chilly powder - 1 tsp; salt [as per taste]; Cornflour - 2 tbsp [mixed in some water]

Ingredients Serving: 4

6 -7 mid size boiled potato
100 gram paneer
Coriander fine chopped
Salt as per taste
pepper powder [as per taste]
For gravy :
3-4 green chilly + 1 inch ginger piece [made into paste]
3-4 tomato paste
1 tablespoon curd
1 table spoon malai [optional]
Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
turmeric powder - 1 tsp
Red chilly powder - 1 tsp
salt [as per taste]
Cornflour - 2 tbsp [mixed in some water]

Instructions

Take the paneer, crumble it and mix salt, pepper powder and coriander leaves. Mash and mix it.
Now cut the potatoes into halves.
Scoop out the pulp out of the potatoes.
Fill in the potatoes with the paneer mix.
Apply cornflour batter on edges of the filled potatoes.
Cover it with empty pieces of the potatoes.
do this for all the potatoes.
Now deep fry them in hot oil till golden brown, keep aside.
Heat a pan with some oil/ghee, add cumin seeds to it.
Once these splutter, add the green chilly + ginger paste.
Stir for few seconds and then add all the powdered masalas.
Now add the tomato paste and cook for few minutes.
Now add the curd and keep stirring continuously so that the curd doesn't curdle.
After about a minutes, add the malai and give it a stir.
Cook for sometime.
Now add the water for the gravy and bring upto boil. Now add the fried stuffed potatoes.
Simmer the flame and cook on a low flame for few minutes.
While plating the dum aloo, cut the potatoes into halves and sprinkle some coriander leaves on top and serve.

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