Stuffed Aaloo Dum(Stuffed Seasoned Potatoes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500gms.Potatoes100gms ripe Tomatoes3tsps.Coriander-Cumin Powder2tsps.Red Chilli Powder1tsp.Turmeric Powder1tsp.Kashmiri Garam Masala(See'Komal53's Indian Spice Powders,Pickles and Chutneys Cook Book)1.5"Ginger RootSalt to taste2tbsps.Clarified Butter(Ghee)1small bunch Fresh Coriander(Cilantro)LeavesWooden Tooth PicksFILLING100gms.Fresh Cottage Cheese(Paneer)15sprigs Fresh Mint Leaves2tsps.Chaat Masala(Everest or Shaan Brand)1tsp.Red Chilli PowderSalt to taste1tsp.Asafoetida Powder(Hing)
PREPARATION
Finely mince the Ginger Root and Coriander Leaves. Set aside till needed.Puree the Tomatoes to a smooth blend..
Parboil the Potatoes and peel them.Slice a little piece off one end and carefully hollow the Potatoes out leaving a shell.Reserve the top slice.Puree the mash from the centers of Potatoes with little Water till smooth..
FILLING
Finely mince the Mint Sprigs.Crumble the Cottage Cheese and mix in the Chaat Masala,Salt to taste,finely chopped fresh Mint and the Red Chilli Powder well.
Stuff the hollowed Potato Shells with the Paneer Mixture and keeping the Potato slice on top,pierce with a toothpick to seal.
METHOD
Heat Ghee in a non-stick Wok and lower flame.Add and saute the finely minced Ginger Root and Cumin Seeds till crisp.Sprinkle in the Turmeric and the Asafoetida Powders. and saute for 30 seconds.Add the Tomato Puree and saute till Ghee shows at the edges of the Masala.Add the Coriander-Cumin Powder and saute for 1-2 minutes more till fragrant and aromatic.Add Red Chilli Powder and saute for 30 seconds more.
Add the mashed Potato Puree and Salt to taste and fry till well assimilated.
Gently add the Stuffed Potatoes,the Garam Masala Powder and 1.5cups of Water.Cover and simmer on low flame for 8-10 minutes till the Potatoes are cooked through and the gravy is thick.Garnish with finely chopped Coriander Leaves and serve hot with Indian Breads.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Finely mince the Ginger Root and Coriander Leaves. Set aside till needed.Puree the Tomatoes to a smooth blend..
Parboil the Potatoes and peel them.Slice a little piece off one end and carefully hollow the Potatoes out leaving a shell.Reserve the top slice.Puree the mash from the centers of Potatoes with little Water till smooth..
FILLING
Finely mince the Mint Sprigs.Crumble the Cottage Cheese and mix in the Chaat Masala,Salt to taste,finely chopped fresh Mint and the Red Chilli Powder well.
Stuff the hollowed Potato Shells with the Paneer Mixture and keeping the Potato slice on top,pierce with a toothpick to seal.
METHOD
Heat Ghee in a non-stick Wok and lower flame.Add and saute the finely minced Ginger Root and Cumin Seeds till crisp.Sprinkle in the Turmeric and the Asafoetida Powders. and saute for 30 seconds.Add the Tomato Puree and saute till Ghee shows at the edges of the Masala.Add the Coriander-Cumin Powder and saute for 1-2 minutes more till fragrant and aromatic.Add Red Chilli Powder and saute for 30 seconds more.
Add the mashed Potato Puree and Salt to taste and fry till well assimilated.
Gently add the Stuffed Potatoes,the Garam Masala Powder and 1.5cups of Water.Cover and simmer on low flame for 8-10 minutes till the Potatoes are cooked through and the gravy is thick.Garnish with finely chopped Coriander Leaves and serve hot with Indian Breads.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 145.2
- Total Fat: 6.1 g
- Cholesterol: 9.3 mg
- Sodium: 347.8 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.4 g
- Protein: 4.9 g
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