Bharwan Dum Aloo | भरवाँ दम आलू | Chef Harpal Singh | Gagan Oils | chefharpalsingh

Desi Tadka brings to you step by step guide to a delicious recipe with an added taste twist by Gagan Soybean Oil.

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Ingredients Quantity
Potatoes 3
Soyabean Oil 2 Tbsp + For Deep Frying
Red Chilli Powder 1 Tsp
Turmeric Powder 1 Tsp
Dry Mango Powder 1 Tsp
Salt To Taste
For Filling
Paneer Grated 1 Cup
Green Chilli Chopped 2-3
Coriander Chopped 1 Tbsp
Red Chilli Powder ¼ Tsp
Dry Mango Powder ¼ Tsp
Black Salt ¼ Tsp
Cardamom Powder ¼ Tsp
Salt To Taste
For Gravy
Onions 2 Small
Tomatoes 4 Small
Ginger Garlic Paste 1 Tbsp
Salt To Taste
Coriander Powder 1 Tbsp
Red Chilli Powder 1 ½ Tsp
Turmeric Powder ½ Tsp
Garam Masala Powder 1 Tsp
Dry Ginger Powder ½ Tsp
Fennel Powder ½ Tsp
Cardamom Powder ¼ Tsp
Cashew Nuts - Broken 2 Tbsp
Yoghurt 3 Tbsp
Water ½ Cup

Method
• Pressure cook the potatoes for 2 whistles and keep aside, let it cool.
• Cut the potatoes into halves- vertically and also trim the ends.
• Using a knife or spoon, scoop the center of the potatoes to make a pocket and preserve the scoped part.
• Heat soybean oil in a pan and deep fry the potatoes keeping the opening upwards, also fry the scooped inside of the potatoes
• Once the potatoes start becoming golden brown remove in absorbent paper and keep aside.
• Sprinkle red chilli powder, turmeric powder, dry mango powder, and salt and massage it well to coat it evenly from all sides. Keep the potatoes aside.
• To make the filling take a bowl , add paneer, green chilli, coriander chopped, red chilli powder, dry mango powder, black salt, cardamom powder, salt ,fried scooped part of potatoes and mix well.
• Take the paneer fillings and stuff the potatoes pockets evenly. Keep the stuffed potatoes aside.
• Heat 1 tbsp of soybean oil in another pan. Slice onions and add to the pan, Sauté for 3-4 mins.
• Meanwhile roughly cut tomatoes and add to the pan
• Sauté for more 3-4 mins until tomatoes become pulpy.
• Add salt, coriander powder, red chilli powder, turmeric powder, garam masala powder, dry ginger powder, cardamom powder. Mix well and sauté for 1 min.
• Add cashew nuts and sauté further for 1 min.
• Remove the mixture in a blender; let the mixture cool a little.
• Add yogurt, water and blend well to a fine paste. Keep this aside.
• In the same pan heat 1 Tbsp of Soybean oil and add 2 tbsp of gravy from the blender.
• Add stuffed potatoes and coat them well in the gravy.
• Remove the potatoes in a plate and keep aside.
• Add the gravy from the blender to the pan
• Add water to the blender, shake well and add to the pan
• Cook the gravy for 1-2 min and transfer to a serving plate.
• Arrange the potatoes in the serving plate.
• Garnish with ginger juliennes and coriander sprig
• Serve hot with Parathas of your choice

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