1 hr 15 mins
Mmmmmmmmm, I've got addicted to this while typing it out. I have to try it!!! If you do so before me, please review it asap and let me know. This recipe is from this week's Thursday magazine and was submitted by Manisha Nanda(She is the same beautiful person who submitted the recipe for Kale moti biryani, which is here on Zaar and dedicated to Troy for his birthday). I'm sureeeeeeee this is fantastic. This lady and her recipes always grab my attention:) You can serve this all by itself as well as a starter, or if you have plenty of starters for your party, make this a side dish! ENJOY! :)
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Units: US | Metric
- 1 kg potato, peeled,washed and trimmed into cylindrical shapes (large sized)
- ghee or oil, to deep fry
- 150 g panir, grated (cottage cheese)
- 4 green chilies, chopped
- 5 g ginger, peeled and finely chopped
- 10 cashews, chopped
- 20 sultanas, chopped
- 150 g fresh coriander leaves, cleaned,washed and chopped
- 30 g raw mangoes, peeled and roughly chopped
- 75 g mint leaves, cleaned,washed and chopped
- 1Peel, wash and trim the potatoes into cylindrical (barrel) shapes.
- 2Heat oil in a wok.
- 3Deep fry the potatoes over medium heat till three-fourth cooked and golden in colour.
- 4Remove from heat.
- 6Scoop out the centre till the bottom, leaving 1/4 inch from the sides.
- 7For the filling, grate the paneer in a plate.
- 8Transfer to a bowl.
- 9Add the chopped green chillies, finely chopped ginger, chopped cashews and sultanas.
- 10Add salt to taste.
- 11Mix well.
- 12Stuff this mixture into scooped out potatoes.
- 13For the chutney, clean and wash the corriander and mint leaves.
- 14Peel and roughly chop the mangoes.
- 15Puree in a blender to prepare a fine paste.
- 16Keep aside.
- 17For the gravy, boil the roughly diced onions in half a cup of water till soft.
- 18Then, puree the onions in a blender to obtain a smooth paste.
- 19Heat ghee in a skillet.
- 20Add the boiled onion paste.
- 21Stir-fry for a minute over medium flame.
- 22Add the ginger-garlic paste and stir-fry until the ghee leaves the masala.
- 23Add cumin seeds, the chutney paste (prepared above) and red chilli powder.
- 24Stir for a minute.
- 25Add yoghurt and 400 ml water.
- 26Bring to a boil.
- 27Lower flame and cook till the ghee leaves the masala.
- 28Add the stuffed potatoes.
- 29Simmer until cooked.
- 30Add cashewnut paste and garam masala powder.
- 31Cook for another 5 minutes on high flame.
- 32Check the seasoning, adjust if necessary as per your taste and serve immediately with hot rotis (Indian flatbreads).
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Nutritional Facts for Dum Aloo Chutneywale - Get Ready For An Addiction!
Serving Size: 1 (569 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 653.6
- Calories from Fat 309
- Total Fat 34.3 g
- Saturated Fat 18.2 g
- Cholesterol 73.7 mg
- Sodium 441.6 mg
- Total Carbohydrate 85.2 g
- Dietary Fiber 22.3 g
- Sugars 15.0 g
- Protein 15.5 g
The following items or measurements are not included:
cashew nuts paste
garam masala powder