Kashmiri Stuffed Potato Curry Recipe

Life Style: Kashmiri Stuffed Dum Aloo or Kashmiri Stuffed Potato Curry is a delicious Kashmiri recipe, in which fried small potatoes are traditionally filled with khoya (cottage cheese if you want to make it lighter). Here we have made it extremely light with boiled and mashed potatoes and it tastes delicious. This vegetarian recipe with a creamy texture melts in your mouth when you eat it. You can best eat it with butter naan/paratha or boiled rice. You can also serve this delicious dish for Sunday breakfast! Eat it with cucumber raita or boondi raita and it will taste even more delicious. If you are fond of spices and prefer spicy food to bland food, then you can change the spiciness of this dish as per your choice. Try it and enjoy it! 6 potatoes

4 tomato puree

5 green chillies

6 garlic cloves

1 cup coconut paste

2 tbsp ghee

1 1/2 tsp red chilli powder

1 tsp garam masala powder

2 tbsp prepared red chilli paste

3 small onions

1/2 inch ginger

1 1/2 tbsp tomato ketchup

5 tbsp fresh cream

1 tablespoon vegetable oil

3 pinches of salt

Step 1

Take 6 medium sized potatoes and peel them with the help of a scooper. Once they are scooped out, set the potato basket aside and cook the remaining mashed potatoes for 3-4 minutes.

Step 2

To prepare the stuffing, take a bowl and add 1 and 1/2 tsp red chilli powder, mashed potatoes and salt to taste. Add 1 tsp green chilli paste, coriander, 1 tsp garam masala and mix them well. You can vary the spiciness of the stuffing as per your choice. Make sure you mix the ingredients well to get the perfect taste of the stuffing. Once the stuffing is ready, put it in the pre-prepared potato basket.

step 3

Now, take a pan and add oil and ghee in it. Heat it over medium-high heat and make sure it is not too hot. When the oil is hot enough, add tomato puree and ketchup and cook until oil leaves the sides of the pan. Keep stirring occasionally, otherwise the tomato puree may stick to the bottom of the pan.

step 4

When the oil separates, add the peanut paste and stir. Mix tomato puree and peanut paste well until a nice aroma starts appearing. Then add red chili paste and cook it until oil separates from the sides of the pan. Next, add fresh cream and mix. Cook this mixture on medium flame for about 5-6 minutes.

Step 5

Now add coconut paste and cook it for another 5 minutes. Keep stirring. When it is done, add stuffed potatoes and mix it well. Cover it with a lid and let it cook on low flame for 3 minutes. When it is cooked, take out the dish in a glass serving bowl. Take a whole red chilli and cut it in a zigzag pattern. Garnish by placing it in the center and serve with Lachha Paratha, Puri and Raita.