Recipe: KASHMIRI DUM ALOO

KASHMIRI DUM ALOO:

Rich stuffed potatoes in the Kashmiri style.

Cooking Time : 30 mins.
Preparation Time : 30 mins.

Serves 6.

For the stuffed potatoes:
15 medium potatoes
ghee for deep frying.

To be mixed into a stuffing mixture:
115 grams khoya
4 chopped cashewnuts
6 chopped raisins
1 chopped green chilli
salt to taste

For the gravy:
4 tomatoes
2 cloves
2 sticks cinnamon
2 cardamoms
3 tablespoons fresh cream
3 tablespoons ghee
salt to taste

To be ground into a paste (for the gravy):
2 onions
2 green chillies
25 mm. (1")piece ginger
1/2 teaspoon turmeric powder (haldi)
2 teaspoons salt
4 to 5 red chillies
4 cloves garlic

For the stuffed potatotes:
1. Skin the potatoes and prick them.
2. Deep fry in ghee until cooked.
3. Scoop the potatoes.
4. Mash the scooped portion and keep aside.
5. Stuff the potatoes with the stuffing mixture.
6. Apply the mashed potato on top to cover.

For the gravy:
1. Cut the tomatoes into big pieces, add 2 teacups of water and cook. When soft, take out a soup by passing through a sieve.
2. Heat the ghee in a vessel and fry the paste for at least 3 to 4 minutes. Add the cloves, cinnamon and cardamoms and fry again.
3. Add the tomato sosup, cream and salt. Add 1/2 teaspoon of sugar if required.

How to proceed:
1. When you want to serve, put the potatoes in the boiling gravy. Alternatively, bake with the gravy in a hot oven at 450°F for 10 minutes.
2. Serve hot.