KASHMIRI STUFFED DUM ALOO

Kashmiri stuffed dum aloo

Ingredients:

  1. Potatoes – 2 no.
  2. Turmeric powder – 2 tb
  3. Mustard oil – 2 tb
  4. Onion – 1 no.
  5. Garlic paste – 1 tb
  6. Ginger paste – 1 tb
  7. Chilli powder – 1 ½ tb
  8. Minced Chicken – 50 gm
  9. Hing
  10. Green cardamom – 2 no.
  11. Cloves – 2 no.
  12. Cinnamon – 1”
  13. Black peppercorn – 4 no.
  14. Tomato – 1 no.
  15. Fennel powder – 2 tb
  16. Ginger powder – 1 tb
  17. Yogurt – 2 tb
  18. Cumin seeds – ½ tb
  19. Dry red chilli – 2 no.
  20. Salt

Procedure:

Peel potatoes (2 no.) and cut into halves. Then scoop out the flesh like a cup.

Dip the potatoes in the salted water for 30 minutes.

After 30 minutes smear potatoes with turmeric powder (1/2 tb) and salt and fry in mustard oil (2 tb) for 4 minutes.

In the same oil add chopped onion (1 no.), garlic paste (1 tb), turmeric powder (1/2 tb), chilli powder (1/2 tb) and minced chicken (50 gm). Add salt and fry for 5 minutes.

Stuff the chicken mixture into the scooped out potatoes.

Take a pan. Heat oil (2 tb) and add hing, green cardamom (2 no.), cloves (2 no.), cinnamon (1”), crushed black peppercorn (4 no.) and tomato paste (1 no.). Fry for 5 minutes.

Add red chilli powder (1 tb), turmeric powder (1/2 tb), fennel powder (2 tb), dry ginger powder (1 tb), and yogurt (2 tb). Cook for 2 minutes.

Add salt and the stuffed potatoes. Add water (1/2 cup) and boil for 5 more minutes.

Sprinkle dry roasted and grinded cumin seeds (1/2 tb) and dry red chilli (2 no.) and serve hot with chapatti or puri or bhatura.

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