Banarasi Dum Aloo Stuffed Dum Aloo

Ingredients

• 1 tsp cumin seeds
• 1 bay leaf
• 1 tsp fennel seeds
• 2 cloves
• 2 green cardamoms pods, crushed
• ¼ tsp fenugreek seeds
• Dum Aloo Curry:
• 2 tbsp ghee
• 1 inch ginger, finely chopped
• 2 green chillies, slit
• 15 Baby Potatoes
• 1 cup tomato puree
• Salt to taste
• ¼ cup yogurt
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• 1 tbsp cream
• 1 ½ cup water
• Coriander leaves for garnish

Steps

1. Add cumin seeds, bay lead, fennel seeds, cloves, green cardamom pods and fenugreek seeds to a pan and dry roast till fragrant.
2. Allow to cool to room temperature and grind to a fine powder. Set aside till in use.
3. Prick the potatoes with a fork, set aside till in use.
4. Heat ghee in a pan, add green chillies and ginger, saute till fragrant.
5. Add the pricked potatoes, cook for 3-4 minute.
6. Add the tomato puree and salt, cook till the puree releases oil.
7. Mix coriander powder, turmeric powder, kashmiri red chilli powder, dum aloo spice mix and yogurt together in a bowl.
8. Add the yogurt mixture to the cooked puree, mix well and cook for 3-4 minutes on medium low flame.
9. Add cream and mix well, cook for 2-3 minutes.
10. Add water and cook till it comes to a boil.
11. Check seasoning and cook on simmer for 3-4 minutes.
12. Garnish with coriander and serve hot with Khameeri roti.