Name: Paneer dum aalo recipe by Arpit Sancheti at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Boiled potatoes, 16 pcs; Green chillies finely chopped, 4 pcs; Onions finely chopped, 1 1/2 cup; Tomatoes finely chopped, 1 1/2 cup; Juice of lemon, 4 tbsp; Paneer grated, 1 1/4 cup; Oil, 6 tbsp; Mustard seeds, 2 tbsp; Turmeric powder, 4 tbsp; Jeera, 2 tbsp; Red chilli powder, to taste; Salt to taste; Garam masala, 4 tbsp; Hingh a pinch

Ingredients Serving: 4

Boiled potatoes, 16 pcs
Green chillies finely chopped, 4 pcs
Onions finely chopped, 1 1/2 cup
Tomatoes finely chopped, 1 1/2 cup
Juice of lemon, 4 tbsp
Paneer grated, 1 1/4 cup
Oil, 6 tbsp
Mustard seeds, 2 tbsp
Turmeric powder, 4 tbsp
Jeera, 2 tbsp
Red chilli powder, to taste
Salt to taste
Garam masala, 4 tbsp
Hingh a pinch

Instructions

Cut the top of boiled potatoes and make a well in each to fill it with paneer stuffing. Preserve the extracted part for gravy.
Heat 3tbsp oil and add half of mustard seeds and let them pop.
Add jeera and fry them for few seconds.
Add half cup of onion and fry them till golden brown.
Now add half cup tomatoes and press them hard so that juices of them come out and they become to less visible.
Add half of turmeric powder, 1 green chilli, salt and red chilli powder. Stir for 2 minutes.
Add 1 cup of paneer and saut:copyright: it for 5 minutes.
Fill the hollowed potatoes with the mixture. Add keep the top on it.
Now for gravy, grind remaining tomato, onion and green chili till a smooth paste is prepared.
Add preserve potatoes after crushing in paste and grind once again.
Now in a frying pan heat remaining oil, add mustard seeds and let them pop.
Add remaining turmeric powder, hing, red chilli powder, salt and saut:copyright: them.
Add prepared paste with 1 cup of water. Allow the gravy to cook up well. It will take about 10-15 minutes. Turn off the heat.
Now keep slowly stuffed potatoes in gravy one by one. Granish them with coriander leaves, grated paneer and if some stuffing left out.

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