Stuffed Kashmiri dum aloo without onion and garlic

Name: Stuffed Kashmiri dum aloo without onion and garlic
Total time: 8400 s
Yield: 5-6 people
Cuisine: Indian
Ingredients: 500 gms Baby potatoes; 1 bowl Water; 100 gms Panner; 6-7 Green Chillies; 1/2 bowl curd; As per taste Salt; 1 pinch Black pepper (optional); 2 Bay leaves (optional); 1 inch Cinnomon stick (optional); 5 medium Tomato; 2 cms Ginger(appox); 1 tsp Coriander powder; 1/2 tsp Red pepper; 1/4 tsp Garam masala; 20 gms Cashews; 10 gms Amonds; 1/2 cup Fresh cream; 1/2 tsp Turmeric powder; 100 gms Edible oil; Handful Coriander leaves (optional)

Riicha Garg @cook_25485876

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Riicha Garg @cook_25485876

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Ingredients

2hrs 20 mins

5-6 people

500 gmsBaby potatoes
1 bowlWater
100 gmsPanner
6-7Green Chillies
1/2 bowlcurd
As per taste Salt
1 pinchBlack pepper (optional)
2Bay leaves (optional)
1 inchCinnomon stick (optional)
5medium Tomato
2 cmsGinger(appox)
1 tspCoriander powder
1/2 tspRed pepper
1/4 tspGaram masala
20 gmsCashews
10 gmsAmonds
1/2 cupFresh cream
1/2 tspTurmeric powder
100 gmsEdible oil
HandfulCoriander leaves (optional)

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Steps

2hrs 20 mins

1

Wash the potato and then Peel baby potatoes (you can also take middium size).
-Now cut the top with 1/2cm and place the top inside a bowl (used later)
- using plier noch make potato empty inside as maximum as you can and note you take the inside material in another bowl which is used later for the stuffed mixture.
2

Heat a pan and add edible oil and fry both hole potato and top.
Place the fried one aside.
3

Stuffing material
Heat a pan and edible oil then add bay leave (optional) and add green chilli to it.
Then put the material as we take from inside potato and panner about 100grms in crushed form and now add salt 1/2tsp, turmeric powder a pinch and red pepper 1/4tsp and saute for 2 mins and now add 1/2 bowl water and low the flame and keep it on until it cook(usual it cooked in 10 mins).
4

Filling/ stuffing
Now stuff the aloo with the material we cooked earlier and close with top lid we fried earlier with the help of toothpick.
5

Grind the Tomato, green chillies and ginger together.
Now heat the pan and add 4spoon oil and add bay leave and pour the griended material into in and now add salt3/4 tsp,turmeric, black pepper, red pepper, coriander power and garam masala and Sault it untill it cooks after that add curd and paste of cashew and almonds into that saute for 2 mins and now add water and saute for another 5 mins now add stuffed potato and steam it for 10 mins on low flame. After 10mins add fresh coriander leaves.
6

Now you can serve it with lacha Parantha, tandoori nan, tawa roti or with any Indian breads you want to.