Simple Way to Prepare Ultimate Kashmiri (Stuffed) Dum Aloo: No Onion & Garlic

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We hope you got insight from reading it, now let's go back to kashmiri (stuffed) dum aloo: no onion & garlic recipe. You can have kashmiri (stuffed) dum aloo: no onion & garlic using 27 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Kashmiri (Stuffed) Dum Aloo: No Onion & Garlic:

1. Use 500-600 gms of potato.
2. You need To Taste of Salt.
3. You need To Taste of Sugar (1/2 tsp).
4. Provide 1/2 Cup of Cooking Oil (Mustard & Refined Oil Mixed Together).
5. Provide 1 tbsp of Kasuri Methi: Dry Roasted & Crushed with hands.
6. You need 1/2 Cup of Plain Curd- Well Beaten.
7. Get 1/3 Cup of Cashews & Almonds (Blanched & Made to a Paste).
8. Use 1 tsp of Fennel Seeds.
9. Prepare 1.5 tsp of Cumin Seeds.
10. Get 1.5 tsp of Green Chillies Paste.
11. Take 1 tsp of Ginger Paste.
12. You need 1/2 Cup of Tomato Purée.
13. Take 1.5 tsp of Kashmiri Red Chilli Powder.
14. Provide 1 tsp of Red Chilli Powder.
15. Get 7-8 of Black Peppercorns.
16. Provide 4-5 of Cloves.
17. Prepare 1.5 inch of ” Cinnamon Stick.
18. Provide 1 of Black Cardamom.
19. Get 1 Piece of Mace.
20. You need 1/2 tsp of Nutmeg Powder.
21. You need 1/2 tsp of Black Pepper Powder.
22. You need 1/2 tsp of Dry Ginger Powder (Optional).
23. Provide 1/4 tsp of Hing/Asafoetida.
24. Get 50 gm of Paneer (Crumbled).
25. You need of As per requirement The residue of the scooped potatoes.
26. Get 1 tsp of Garam Masala Powder (Homemade).
27. Get 1/2-1 tsp of Bhuna Masala Powder (Homemade).

Steps to make Kashmiri (Stuffed) Dum Aloo: No Onion & Garlic:

1. Wash/Clean & Cut the Potatoes into 2 halves & scoop out the middle portions of each one of the halves with the help of the back of a tsp.
2. Once done- Take them into one bowl & add the turmeric powder, red chilli powder & some salt to it & rub/coat well & keep it aside for at least an hour’s time.
3. In a frying pan- Take sufficient oil, over a low-medium flame to fry the potatoes until golden brown in colour & well cooked in the very process.
4. Dry roast the whole spices until it releases nice aroma then let it cool down before grinding it to a fine powder, in a blender-grinder jar.
5. Whisk the curd well with the sugar & freshly ground masalas, to a smooth paste.
6. Now, prepare the paneer filling for the stuffing of the potatoes: In a pan- Add in enough oil to lightly fry the scooped remains of the potatoes, add in some salt to it & sauté.
7. Add in the half of the whisked curd mixture & keep sautéing- add in some red chilli & turmeric powder & bhuna masala & garam masala powder & cook it for another 2 mins time.
8. Once the oil separates from the mixture- set it aside for cooling before stuffing it gently to each of the potato cups and keep ready & aside.
9. In the same frying pan: Now, add in the rest of the oil and the whole spices- sauté for about a minute.
10. Add in the salt, turmeric & red chilli powder & Hing & keep sautéing for about 1 min- then, add in the whisked curd mixture & the nuts paste to it.
11. Stir continuously to prevent burning until it releases a nice aroma & then bring it to a boil.
12. Now, add in the stuffed potato cups to the gravy gently & allow it to cook for another 5-6 mins time by covering the pan until it’s well cooked & all the spices & aromatic gravy’s well incorporated into the same.
13. Finally, add into it the hand crushed Kasuri Methi & turn off the flame...& allow it to rest for some more time on the oven itself & then, Garnish it...As you like....
14. Serve it hot with Roti/Parathas/Nun/Lachha Parathas/Puris or even Fried Rice/Pulao/Plain Rice, etc....ENJOY THE PLATTER AT ITS BEST !!! 💁🏻‍♀️.

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