Kashmiri dum aloo
Stuffed fried potatoes in a rich tomato-cashew gravy
A royal potato curry: halved potatoes are hollowed out, fried golden and filled with paneer, peas, cashews and raisins, then laid in a creamy, aromatic gravy of onion, yogurt, whole spices, tomato, cashew, nutmeg and mace. Make the gravy ahead and add the potatoes just before serving so they hold their shape. Serve hot with naan or paratha.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the filling
For the onion paste
For the tomato paste
For the gravy
Method
0/11 doneStep 1: Parboil 8 potatoes in salted water for 8–10 minutes, until the outside is just tender but the centre is still firm. Drain and cool.
10 minStep 2: Cut each potato in half and scoop out the middle with a peeler, leaving a thick shell. Keep the scooped-out flesh.
Step 3: Heat oil for deep frying and deep fry the potato shells until golden brown. Drain on kitchen paper.
8 minStep 4: Mix 1 ¾ oz peas, 1 ¾ oz paneer, 1 ¾ oz cashew nuts, 1 ¾ oz raisins, 1 tsp ginger paste, ½ tsp ground cinnamon, 3 tbsp fresh coriander, 1 green chilli, 1 tsp lemon juice and ½ tsp salt with the scooped potato flesh.
Step 5: Fill the potato shells with the filling and press it level with the top.
Step 6: For the onion paste, heat 1 tbsp oil and sauté 1 onion until tender. Add 2 tbsp ginger and chilli paste, 1 tbsp garlic paste, 4 ½ oz plain yogurt, 3 cinnamon sticks, 3 cloves and 6 green cardamom pods and grind to a smooth paste.
5 minStep 7: For the tomato paste, grind 1 ⅛ lb tomatoes, 9 oz cashew nuts, ¼ tsp ground nutmeg, ½ tsp ground mace and 2 tbsp poppy seeds until smooth.
Step 8: Heat 3 tbsp oil for the gravy, add 5 bay leaves and 1 tsp cumin seeds, then the onion paste, and cook for 3 minutes.
3 minStep 9: Add the tomato paste, 1 tsp salt and 1 tbsp dried fenugreek leaves (kasoori methi) and cook for 4–5 minutes, stirring.
5 minStep 10: Stir in ½ cup fresh cream and cook for 2 minutes. Take off the heat and keep aside until you're ready to eat.
2 minStep 11: Just before serving, reheat the gravy, gently add the stuffed potatoes and simmer for 3 minutes. Serve hot with naan or paratha.
3 min
Nutrition per serving
- Calories
- 800 kcal
- Protein
- 20 g
- Carbs
- 60 g
- Fat
- 55 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kashmiri dum aloo take?
- About 90 minutes in total: 45 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of paneer?
- Firm tofu, pressed and cubed (vegan; season it well).
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