Shampa’s Kitchen Niramish Stuffed Aloo Dum Recipe
Welcome to Shampa’s Kitchen, where I share my love for cooking with you. Today, I’m going to teach you how to make a delicious Niramish Stuffed Aloo Dum – a traditional Indian dish with a vegetarian twist.
Ingredients:
For the Aloo Dum:
– 4 medium-sized potatoes
– 1 cup paneer (cottage cheese), crumbled
– 1/2 cup green peas
– 1/4 cup cashews, chopped
– 1 onion, finely chopped
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt to taste
– 2 tablespoons oil
– Fresh coriander leaves for garnish
For the Stuffed Aloo:
– 4 boiled potatoes
– 1/2 cup mashed paneer
– 2 green chilies, finely chopped
– 1/2 teaspoon chaat masala
– 1/2 teaspoon garam masala
– Salt to taste
Recipe:
1. Start by preparing the stuffed aloo. In a bowl, mix the mashed paneer, green chilies, chaat masala, garam masala, and salt.
2. Cut the boiled potatoes in half and scoop out the flesh, leaving a hollow shell. Fill the hollow shells with the paneer mixture and set aside.
3. Now, let’s move on to the Aloo Dum. Peel the medium-sized potatoes and cut them in half. Scoop out the center of the potatoes to create a hollow space for the stuffing.
4. In a pan, heat oil and add the chopped onions. Sauté until they turn golden brown.
5. Add the crumbled paneer, green peas, and cashews to the pan, and cook for a few minutes.
6. Then, add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
7. Stuff the prepared potatoes with the paneer mixture and press gently to secure the stuffing.
8. Heat oil in a pan and place the stuffed potatoes carefully. Cook on low heat until the potatoes are golden brown.
9. Once the potatoes are cooked, sprinkle some fresh coriander leaves on top for garnish.
10. Serve the Niramish Stuffed Aloo Dum hot with steamed rice or roti.
I hope you enjoy making and devouring this Niramish Stuffed Aloo Dum as much as I do! Don’t forget to share your experience with me. Happy cooking!