Name: Shahi Kashmiri Stuffed Dum Aalu; Stuffed with mawa and dry fruits recipe by PV Iyers Kitchen at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: For white gravy; 1/4 cup cashew nuts; 1/8 cup melon seeds white coloured (magaz seeds); 2 teaspoon oil; 1 teaspoon garam masala; 1/2 teaspoon salt; For red gravy; 3 large tomatoes; 2 teaspoons oil; 1 teaspoon Kashmir red chilli powder; 1/2 teaspoon salt; 1 teaspoon gram masala; For common gravy; 3-4 large onions; 4-6 cloves of garlic; 1/2 inch ginger piece; 1/2 teaspoon salt; 1 teaspoon garam masala; 2 teaspoon oil; small piece of Cinnamon stick; 2 green cardamom; 1 black cardamom; 3 cloves; 5-6 black pepper pods; For vegetable; 4-5 meduim size potatoes; Salt to taste (Only if required); 3-4 teaspoon chopped onion; 1/2 teaspoon cumin seeds; 2-3 tablespoons mawa; Few broken cashews; Few raisins; 1-2 tablespoons corriander Leaves; 1-2 teaspoons kasoori methi

ABOUT Shahi Kashmiri Stuffed Dum Aalu; Stuffed with mawa and dry fruits RECIPE

Learn to make restaurant style Gravy curry With 3 kinds of masala. You can make all other curries using these basic gravies by adding in right proportions. These can be made 10 days early and stored in fridge and can be stored in freezer for 2-3 months. I have made stuffed dum Aalu. I have prepared a stuffing of mawa cashewnuts and golden and black raisins.

Ingredients Serving: 6

For white gravy; 1/4 cup cashew nuts
1/8 cup melon seeds white coloured (magaz seeds)
2 teaspoon oil
1 teaspoon garam masala
1/2 teaspoon salt
For red gravy; 3 large tomatoes
2 teaspoons oil
1 teaspoon Kashmir red chilli powder
1/2 teaspoon salt
1 teaspoon gram masala
For common gravy; 3-4 large onions
4-6 cloves of garlic
1/2 inch ginger piece
1/2 teaspoon salt
1 teaspoon garam masala
2 teaspoon oil
small piece of Cinnamon stick
2 green cardamom
1 black cardamom
3 cloves
5-6 black pepper pods
For vegetable; 4-5 meduim size potatoes
Salt to taste (Only if required)
3-4 teaspoon chopped onion
1/2 teaspoon cumin seeds
2-3 tablespoons mawa
Few broken cashews
Few raisins
1-2 tablespoons corriander Leaves
1-2 teaspoons kasoori methi
2-3 teaspoon of cornstarch
1 tablespoon butter
1 tablespoon Cream

Instructions

For vegetable preparation; Boil potatoes till little soft. Not very mushy.
Peel potato. cut from the centre. Scoop out some pulp to make a small cup on both side of potato.
Mix mawa, chopped cashews and chopped raisins.
In a small plate mash the scooped out potatoes pieces, mash them add corn starch and mix well, use drops of milk if needed.
Stuff mawa and dryfruit mixture into the cavities of potato. Seal with the potato and cornstarch mixture.
Slightly shallow fry these sealed potatoes from all sides.
For common gravy; Slice onion and boil in plain water till translucent.
It removes all the raw taste of onions
Drain the hot water and wash 3-4 times in running water to remove the sharp smell of onions.
In a mixer crush garlic, ginger, cinnamon, cloves, black-pepper, cardamom.
Add the onions and grind to smooth paste. Add some waterwgile grinding.
Heat a teaspoon of oil in a pan add the onion paste. Add salt, garam masala and cook for 1 minute and remove in a container.
For white gravy; Soak cashews and magaz seeds in warm water for 3 hours.
Grind into fine puree.
Heat a teaspoon of oil add this paste add garam masala and salt.
Cook for 1 minute by stirring continuously. Remove in a container.
For red gravy; Chop tomatoes. Heat A teapoon of oil add tomatoes.
Cook till they are tender. Do not let water to dry.
Grind to smooth paste.
Heat a teaspoon oil add tomato puree. Add salt garam masala and salt and kashmiri chilli powder mix and cook for 1 minute. Remove in a container.
*Can freeze these gravies for 3 months in freezer and *10-15 days in fridge in an clean airtight container. *Only add a teaspoon of heated and cooled oil on top of the ready gravy.
Now just before serving Fry cumin seeds in some oil, add chopped onions and sautè.
Add 1/4 cup common gravy, 1/4 cup red gravy and 1/8 cup white gravy and cook for half a minute. The oil will separate as already everything is cooked it won't take time.
Check the seasoning and adjust accordingly. crush kasoori methi between palms and sprinkle.
Add cream and butter.
Add the sauted and stuffed dum aalu. Gently submerge them in gravy. Can add water to make gravy as thin or thick as your liking.
Let it cook in gravy for some time add corriander leaves.
Serve with Naans, Parathas or rice preparation :heart:

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