Has there been a moment where you stare blankly into your fridge wondering what to cook for dinner tonight? Well, look no more and treat yourself to a yum and delicious restaurant style dinner with Bharwan Dum aloo recipe served with jeera rice and tandoori roti.
Baby potatoes stuffed with paneer, seasoned with spices are dum cooked in rich and creamy gravy. Undeniably tasty and delicious dish! Now that’s what I call a D-licious dinner. 🙂
RECIPE DETAIL – Start the recipe by peeling baby potatoes. You can use regular size potatoes, cut them in half and proceed with the recipe. As shown in the pics below, scoop out the center of the potatoes. Do not scoop too much, leave a little rim around the edges. I have used a melon scooper for this recipe but a spoon would work just fine.
Also check our no onion no garlic dum aloo recipe.
Reserve the scooped potato insides, we will use it as a stuffing along with crumbled paneer and spices. Instead of paneer crumbled mawa can be used along with boiled potato insides. Assemble ingredients for stuffing and stuff the cooked potato shells tightly with this stuffing.Feel free to add cashews and raisins to the stuffing.
Mise en place all done, lets prepare the gravy as mentioned in the recipe below.
Add cashew paste to give the gravy a rich and creamy texture. Once the gravy is cooked, pour water according to how thick you want your gravy to be. Bring it to a boil, add stuffed potatoes and simmer for another 15 – 20 minutes. Feel free to add cream, garnish with chopped cilantro leaves and serve hot.