Dum Aloo Kashmiri

For aloo:

5-6 medium potatoes
1 tbsp. raisins
1 tbsp. cashews powdered coarsely
100 gms paneer
salt to taste

For gravy:

3 tomatoes pureed & strained
1 capsicum finely chopped
1 onions chopped in strips
1/2 tsp. sugar
1/2 tsp. turmeric powder
1 tsp. red chilli powder
salt to taste
2 cardamoms
2-3 cloves
2-3 peppercorns
1/2" piece cinnamon
1 bayleaf
1 1/2 cups water
1/2 tbsp. chopped coriander
2 tbsp. mustard (or other) oil
Grind to a paste:
2 onions
1" piece ginger
4-5 red kashmiri chillies
8-10 mint leaves
4-5 cloves garlic (optional)

Method:

For aloo:

1. Peel and boil potatoes till semidone.
2. Cool and core with a potato scooper.
3. Mix raisins, potato scoopings, cashew, paneer salt.
4. Stuff into potato hollows. Keep aside.

For gravy:

1. Heat oil, add onions, stirfry till brown, drain, keep aside.
2. Stirfry capsicum till done, drain, keep aside.
3. Add whole spices, allow to splutter.
4. Add paste to oil stir fry for 2-3 minutes.
5. Add puree, masalas &yogurt and let it simmer for 3-4 minutes.
6. Add water,sugar, salt, bring to a boil, simmer for 5 minutes.

To make dum
1. Use a heavy copper vessel (traditional for dum) or a casserole.
2. If using copper vessel, grease inside with ghee or oil.
3. Place the potatoes in it. Pour gravy over them.
4. Sprinkle the onions and capsicums.
5. Enclose the dum by placing a tight fitting lid over casserole/copper vessel.
6. Place in the oven at 200C for 20-25 minutes.
7. Garnish with chopped coriander & serve with rotis or naan.

Number of Servings: 4

Recipe submitted by SparkPeople user URMILAP.