Bharwan Dum Aloo
Bharwan Dum Aloo is a royal, yet homely, dish—each bite delivering a creamy, aromatic experience with savory spiced potatoes that are both hearty and comforting. Perfect when you crave something indulgent yet deeply traditional. Enjoy cooking and let me know if you'd like a printable recipe or cooking tips!
Ingredients
For The Curry
- 6cups Tomato chopped
- ½ cup Onion chopped
- 1 small piece Cinnamon
- 4-5nos Cloves
- 2nos Mace
- 1 no Star anise (Chakri Phool)
- 1no Black cardamom
- 4-5nos Cardamom
- 2tsp Cumin
- 2nos Green chillies
- 45-46nos Garlic cloves
- a small piece Ginger chopped
- 1no Bayleaf
- to taste Salt
- ½ cup Cashewnuts
- 1¼ tbsp Kashmiri chilli powder
- ½ tsp Turmeric
- 1 cup Water
- 2tbsp Butter
For Tempering Curry
- 2tbsp Butter
- 2tsp Green chilli chopped
- 2 tsp Ginger chopped
- ½ tsp Turmeric
- 1 tsp Sugar
- ½ tsp Kasoori Methi powder
- (optional) – ¼ cup Cream
For Potatoes
- 5nos Potato Large
- ½ tsp Turmeric
For the filling
- 1 cup Paneer grated
- ¼ cup Cheddar Cheese Grated
- (assorted) – ¼ cup Capsicum chopped
- handful Coriander chopped
- 2tsp Green chilli chopped
- 1ts p Ginger chopped
- ½ tsp Garam masala
- to taste Salt
- handful Pomegranate seeds
Instructions
For the Potatoes
- Peel the potatoes and snip them slightly from both the ends to make them flat. Now using a peeler pierce the centre of the potato from one flat end to core them. Carefully turn the potato and the peeler to make the potato hollow and take care not to piece the sides or the top of the potato. The sides should be at least ½ cm thick. Make sure to add all the trimming in cold water as they will be later be used as a filling.
- Empty out the potato but do not pierce through and through, trim the outside of the potato to make it smooth and towards the end the potato should resemble like a bell. Heat oil in a large vessel or kadai and add the hollow potatoes to fry them. Fry them till light golden from the outside and then removes them. Now golden fry the trimmings and remove them as well. Keep them aside for the moment.
For Stuffing
- Once the fried potato trimmings are cooled mash them with your hands and add paneer, cheese, capsicum, coriander, chillies, ginger, garam masala, salt and Anar. Mix them and stuff them inside the hollow potatoes. Make sure that you do not overstuff the potatoes as this will cause them to crack.
- Once all the potatoes are stuffed silly slice the potatoes into roundels of about 1cm thick and keep aside.
For the curry
- In a pressure cooker add tomato, onion, cinnamon, cloves, javitri, star anise, black cardamom, green cardamom, cumin, green chillies, garlic, ginger, bay leaf, salt, cashews, chilli powder, turmeric, water and butter. Cover and cook for the next 20mins on low heat.
For Tempering Curry
- Remove from heat and let it cool down a bit. Once cooled remove the bay leaf from the curries and grind the rest into a fine puree. In a fresh pan melt some butter and stir in chopped green chillies and ginger for few seconds. Add turmeric and give a quick stir, immediately pour over the pureed curry. Cook for 15mins on low heat. Add water if the curry is too thick and sprinkle sugar, Kasoori Methi powder and turn off the heat. Pour in the cream and mix. Pour out the hot curry in a bowl and place the stuffed roundels of potatoes on top and serve them hot.
Tried this recipe?Let us know how it was!