Hi Friends,
Today's recipe is little rich as it's stuffed with mawa and dry fruits but it adds a special touch to those occasions when you want to serve some unique dishes to your dear ones. this dish goes well with puris as well as pulao or even plain rice..come, let's start collecting the ingredients...
BHARWAN DUM AALOO:
INGREDIENTS:
Aaloo (Potatoes)
Mawa/Khoya
Kaju (Cashew nuts)
Kishmish (Raisins)
Hara dhania (Coriander leaves)
Hari mirch (Green chilies)
Adrak (Ginger)
Lehsun (Garlic)
Pyaz (Onion)
Posta dana/ Khaskhas (Poppy seeds)
Tel (Oil)
Haldi (Turmeric) powder
Lal Mirch (Red chili) powder
Namak (Salt)
Cheeni (Sugar)
Khada Garam masala (Whole garam masala)
METHOD:
For this recipe take large size potatoes, wash and peel them and cut them into halves. Scoop the insides and then deep fry them.
Make the filling by mixing mawa with chopped hara dhaniya, hari mirch, adrak, kaju, kishmish and namak (very little salt else it will kill the sweetness of kishmish).
In a pan heat some oil and add khada garam masala which you can coarsely ground to get better flavour. Now add ginger garlic paste and chopped onion. Once the onions turn red, add haldi powder, lal mirch powder and namak and fry the masala till done. Let this masala cool and then grind it to make a smooth paste.Strain the paste and keep aside. Take another pan and have some oil- once the oil is hot, add the onion garlic masala paste in it- add some water and let it cook for 2-3 minutes- remember that masala is already cooked and we just want to cook the water which we have added for gravy. Now add kaju and posta dana paste in the curry- for making this paste we soak khaskhas and kaju for an hour and then grind it to get a fine paste. After adding kaju and khaskhas paste, you will get a thick yellow gravy- to enhance the taste of it you can add a little sugar in it. Once the gravy is properly cooked, take it off the fire and arrange the potatoes with filling on a serving dish and pour the hot gravy on it.
Garnish with chopped hara dhania, hari mirch and serve hot.
TRICK:
Those who are living abroad and can not get mawa/khoya, can replace it with Ricotta cheese after evaporating extra moisture in it. Ricotta cheese can also replace mawa in Indian sweets like gajar ka halwa and gulab jamuns or barfi.
Today's recipe is little rich as it's stuffed with mawa and dry fruits but it adds a special touch to those occasions when you want to serve some unique dishes to your dear ones. this dish goes well with puris as well as pulao or even plain rice..come, let's start collecting the ingredients...
BHARWAN DUM AALOO:
INGREDIENTS:
Aaloo (Potatoes)
Mawa/Khoya
Kaju (Cashew nuts)
Kishmish (Raisins)
Hara dhania (Coriander leaves)
Hari mirch (Green chilies)
Adrak (Ginger)
Lehsun (Garlic)
Pyaz (Onion)
Posta dana/ Khaskhas (Poppy seeds)
Tel (Oil)
Haldi (Turmeric) powder
Lal Mirch (Red chili) powder
Namak (Salt)
Cheeni (Sugar)
Khada Garam masala (Whole garam masala)
METHOD:
For this recipe take large size potatoes, wash and peel them and cut them into halves. Scoop the insides and then deep fry them.
Make the filling by mixing mawa with chopped hara dhaniya, hari mirch, adrak, kaju, kishmish and namak (very little salt else it will kill the sweetness of kishmish).
In a pan heat some oil and add khada garam masala which you can coarsely ground to get better flavour. Now add ginger garlic paste and chopped onion. Once the onions turn red, add haldi powder, lal mirch powder and namak and fry the masala till done. Let this masala cool and then grind it to make a smooth paste.Strain the paste and keep aside. Take another pan and have some oil- once the oil is hot, add the onion garlic masala paste in it- add some water and let it cook for 2-3 minutes- remember that masala is already cooked and we just want to cook the water which we have added for gravy. Now add kaju and posta dana paste in the curry- for making this paste we soak khaskhas and kaju for an hour and then grind it to get a fine paste. After adding kaju and khaskhas paste, you will get a thick yellow gravy- to enhance the taste of it you can add a little sugar in it. Once the gravy is properly cooked, take it off the fire and arrange the potatoes with filling on a serving dish and pour the hot gravy on it.
Garnish with chopped hara dhania, hari mirch and serve hot.
TRICK:
Those who are living abroad and can not get mawa/khoya, can replace it with Ricotta cheese after evaporating extra moisture in it. Ricotta cheese can also replace mawa in Indian sweets like gajar ka halwa and gulab jamuns or barfi.
oh wow! need to try this out
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