Bharwan Dum Aloo

Method

1. 1

   Wash and peel the potatoes. Cut the potatoes into roundel halves, and carefully scoop out the center of each potato making a hole in the middle. Make sure to keep the scooped out potatoes. Pressure cook the leftover scooped potatoes for two whistles. Now add oil to a pan and shallow fry the potatoes till they cook on all sides and keep it aside.

   WaterPotato

2. 2

   In a big bowl, mix together the grated paneer, boiled potatoes, coriander powder, salt, red chili powder, and kasoori methi. Take the paneer mixture and start stuffing it in the shallow fried potatoes.

   Red Chilli PowderSaltCoriander PowderBlack Pepper PowderKasuri MethiPaneer

3. 3

   In a kadhai, add the oil and the cumin, once the cumin starts to crackle add the ginger-garlic paste and the bayleaf. Paste the onion in a mixer and add it to the kadhai, cook this for 10 minutes on medium flame, till the onion starts becoming golden brown.

   TomatoOnionCoconut OilBay LeavesCuminGinger Garlic Paste

4. 4

   Paste the tomato and add it to the kadhai and keep mixing till the tomato cooks completely. Add in all the spices-Crushed Black pepper, Cumin, Garam masala, Red chili powder, Salt, and coriander powder and cook it for 5 minutes. Add in the cashew paste and mix well, this will thicken the gravy.

   Red Chilli PowderSaltAmchur PowderCashew PasteCoriander PowderGaram Masala Powder

5. 5

   Now add in the water and wait till everything is incorporated well together, wait for the gravy to start boiling and then place the stuffed potatoes on the gravy carefully. Cover it and let this cook for another 10 minutes. Add the kasoori methi and turn off the heat. Garnish with coriander and serve hot.

   Kasuri MethiWater