Serves 4
55 min
Bharwan Dum Aloo
Recipe GLPR11a1a4d23f2f02
Tender potato halves hollowed and filled with a fragrant paneer and nut stuffing, then gently simmered in a silky tomato-based gravy infused with warm spices. This classic Indian comfort dish combines crispy-fried potatoes with a rich, aromatic sauce enriched with cream and whole spices.
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Ingredients
6 Medium potatoes
4 tablespoons Oil for deep frying and cooking
2 oz Paneer, crumbled
5 Almonds, finely chopped
5 Cashew nuts, finely chopped
½ inch piece Fresh ginger, minced
3 Garlic cloves, minced
2 Fresh green chilies, finely chopped
1½ Medium onions, chopped
3 Medium tomatoes, chopped
3 Fresh green chilies, whole
3 Whole dried red chilies
1 Green cardamom pods
1 inch piece Cinnamon stick
¼ teaspoon Ground turmeric
2 tablespoons Heavy whipping cream
Salt to taste
1 cup Water
Directions
Combine crumbled paneer, chopped almonds, chopped cashews, minced ginger, minced garlic, and finely chopped fresh green chilies in a small bowl. Mix until well combined to create the filling. Set aside.
Wash the potatoes thoroughly. Peel them and cut each into two equal halves. Pat dry with paper towels.
Heat oil in a large heavy-bottomed pan or wok for deep frying until it reaches 350°F (175°C). Carefully lower the potato halves into the hot oil and fry until they turn golden brown and the surface becomes slightly crispy, about 8–10 minutes. Remove with a slotted spoon and drain on paper towels.
Allow the fried potatoes to cool until they can be handled comfortably. Using a small spoon or melon baller, carefully scoop out a portion from the cut side of each potato half to create a cavity. Fill each cavity with the paneer and nut mixture, pressing gently. Set the stuffed potatoes aside.
Heat 1 teaspoon of oil in a separate pan over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and translucent, about 5 minutes.
Transfer the cooked onions to a blender or food processor. Add the whole dried red chilies and whole fresh green chilies. Grind until a smooth paste forms. Set this onion-chili paste aside.
In a separate saucepan, combine the water and chopped tomatoes. Bring to a simmer over medium heat and cook until the tomatoes soften and break down, about 8 minutes. Allow to cool slightly, then strain to remove excess water. Transfer to a blender or food processor and grind into a smooth puree. Set aside.
Heat the remaining 2 tablespoons of oil in a large pan over medium heat. Add the onion-chili paste and cook, stirring frequently, for 4 minutes.
Add the green cardamom pod, cinnamon stick, and turmeric powder to the pan. Stir well and cook for 1 minute to bloom the spices.
Pour in the tomato puree and stir to combine. Cook over medium heat for 5 minutes, stirring occasionally. If the gravy appears too thick, add water a little at a time to reach your desired consistency.
Season the gravy with salt to taste. Stir in the heavy whipping cream and mix well until fully incorporated.
Gently place the stuffed potatoes into the gravy, being careful not to dislodge the filling. Simmer for 3–4 minutes over medium-low heat, allowing the potatoes to absorb the flavors of the sauce.
Serve hot in a serving dish, ensuring each portion includes at least one or two stuffed potato halves along with generous amounts of the aromatic gravy.
