I have heard there are many versions of dum aloo. I honestly haven't tasted one so far!
I was watching a cookery show on a tamil channel where they showed how to make kashmiri aloo. They used cooked baby potatoes which were stuffed with paneer, nuts, raisin stuffing and then shallow fried them in oil.
The stuffing was leaking out and the cook used a lot of oil to fry them .
I wondered why can't i bake,( so less oil) the same thing like a kofta and try it in the curry.
It came out well and was happy as I used very little oil! Just to spray the baking sheet.
The only thing is the koftas soak up all the gravy. My only note to you all is add the baked koftas just before serving., I mean literally just before serving.
I served them with rumali roti's. I was fumbling to take pictures and serve at the same time! By the time i got around to take photos most of the gravy had been absorbed by those dumplings!
I don't know if this is an authentic version, but it tasted wonderful and we all thoroughly enjoyed it.
Here you go...
2- Potatoes cooked and peeled
For the gravy
1 medium sized onion + 1 red chilli + 1 japeno chilli ground
4 -5 medium sized tomatoes pureed ( puree should be 1 cup)
1 tsp fennel/ saunf seeds ( to be powdered)
1 tsp red chilli powder
1 tsp garam masala powder (optional)
1/4 cup yogurt at room temp, & well beaten
2 tbsp oil
1 inch cinnamon stick
3 green cradamom pods
1 bay leaf
1/2 star anise
salt to taste
1/2 cup water as needed
For the stuffing/ kofta
1 tbsp almonds chopped
1 tbsp cashews chopped
1 tbsp raisins chopped
1 tbsp paneer grated
1 green chilli chopped finely
1 tbsp cilantro finely chopped
a pinch of salt
- Mix all the ingredients for the kofta stuffing and set aside.
- Mash the cooked potatoes and make a little ball.
- Flatten the ball to a small disc. Add a spoon of the filling and cover it with the potato to make a smooth ball.
- Use all the filling and make balls and set aside.
- Pre heat oven to 375 F and grease a foil lined baking sheet. Spread the potao balls and bake for about 3- -45 mins till they are golden. Flip them over once in between the baking time.
For the gravy:
- Heat oil in a pan, and add the cinnamon, cardamom, star anise, bay leaf.
- Add the ground onion and fry till it does not stick to the pan.
- Now add the fennel powder, garam masala, chilli powder, salt and f ry well for about 5 mins.
- Then add the pureed tomatoes and fry till the oil separates at the sides.
- Now add the yogurt and mix very well, stirring continously. this will avoid the yogurt forming small lumps.
- Now add 1/2 cup water, adjust slat and spices and let it simmer for 5- 10 mins. If the gravy is too thick, add little more water.
- Turn off the heat and add the potato dumplings/ kofta just before serving.
- Garnish with cilantro and serve.
Goes well with phulkas, rotis and naan.