Recipe of Speedy Kashmiri (Stuffed) Dum Aloo: No Onion & Garlic - Free Download

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Before you jump to Kashmiri (Stuffed) Dum Aloo: No Onion & Garlic recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.

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Start with exchanging the lights. This will go beyond the kitchen, nonetheless that is okay. The typical light bulbs are the incandescent type, which should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more originally, these types of bulbs last as long as ten of the traditional type as well as using a lot less energy. Changing the light bulbs would likely keep a lot of bulbs out of the landfills, which is good. It goes further than simply replacing the lights, though; turning off lights that aren't needed is actually another good thing to do. The family spends major time in the kitchen, and how often does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in some other rooms, not simply the kitchen. Make a habit of having the lights on only when they are needed, and you'll be surprised at the amount of electricity you save.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Natural living is something we can all perform, without difficulty. A lot of it is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to kashmiri (stuffed) dum aloo: no onion & garlic recipe. You can cook kashmiri (stuffed) dum aloo: no onion & garlic using 27 ingredients and 14 steps. Here is how you do that.

The ingredients needed to make Kashmiri (Stuffed) Dum Aloo: No Onion & Garlic:

1. Prepare 500-600 gms of potato.
2. Take To Taste of Salt.
3. Prepare To Taste of Sugar (1/2 tsp).
4. Take 1/2 Cup of Cooking Oil (Mustard & Refined Oil Mixed Together).
5. Provide 1 tbsp of Kasuri Methi: Dry Roasted & Crushed with hands.
6. Use 1/2 Cup of Plain Curd- Well Beaten.
7. Use 1/3 Cup of Cashews & Almonds (Blanched & Made to a Paste).
8. Use 1 tsp of Fennel Seeds.
9. Get 1.5 tsp of Cumin Seeds.
10. Get 1.5 tsp of Green Chillies Paste.
11. Get 1 tsp of Ginger Paste.
12. You need 1/2 Cup of Tomato Purée.
13. Prepare 1.5 tsp of Kashmiri Red Chilli Powder.
14. Take 1 tsp of Red Chilli Powder.
15. Take 7-8 of Black Peppercorns.
16. Prepare 4-5 of Cloves.
17. Prepare 1.5 inch of ” Cinnamon Stick.
18. Take 1 of Black Cardamom.
19. Get 1 Piece of Mace.
20. Prepare 1/2 tsp of Nutmeg Powder.
21. Prepare 1/2 tsp of Black Pepper Powder.
22. Provide 1/2 tsp of Dry Ginger Powder (Optional).
23. Take 1/4 tsp of Hing/Asafoetida.
24. Prepare 50 gm of Paneer (Crumbled).
25. You need of As per requirement The residue of the scooped potatoes.
26. Prepare 1 tsp of Garam Masala Powder (Homemade).
27. Prepare 1/2-1 tsp of Bhuna Masala Powder (Homemade).

Instructions to make Kashmiri (Stuffed) Dum Aloo: No Onion & Garlic:

1. Wash/Clean & Cut the Potatoes into 2 halves & scoop out the middle portions of each one of the halves with the help of the back of a tsp.
2. Once done- Take them into one bowl & add the turmeric powder, red chilli powder & some salt to it & rub/coat well & keep it aside for at least an hour’s time.
3. In a frying pan- Take sufficient oil, over a low-medium flame to fry the potatoes until golden brown in colour & well cooked in the very process.
4. Dry roast the whole spices until it releases nice aroma then let it cool down before grinding it to a fine powder, in a blender-grinder jar.
5. Whisk the curd well with the sugar & freshly ground masalas, to a smooth paste.
6. Now, prepare the paneer filling for the stuffing of the potatoes: In a pan- Add in enough oil to lightly fry the scooped remains of the potatoes, add in some salt to it & sauté.
7. Add in the half of the whisked curd mixture & keep sautéing- add in some red chilli & turmeric powder & bhuna masala & garam masala powder & cook it for another 2 mins time.
8. Once the oil separates from the mixture- set it aside for cooling before stuffing it gently to each of the potato cups and keep ready & aside.
9. In the same frying pan: Now, add in the rest of the oil and the whole spices- sauté for about a minute.
10. Add in the salt, turmeric & red chilli powder & Hing & keep sautéing for about 1 min- then, add in the whisked curd mixture & the nuts paste to it.
11. Stir continuously to prevent burning until it releases a nice aroma & then bring it to a boil.
12. Now, add in the stuffed potato cups to the gravy gently & allow it to cook for another 5-6 mins time by covering the pan until it’s well cooked & all the spices & aromatic gravy’s well incorporated into the same.
13. Finally, add into it the hand crushed Kasuri Methi & turn off the flame...& allow it to rest for some more time on the oven itself & then, Garnish it...As you like....
14. Serve it hot with Roti/Parathas/Nun/Lachha Parathas/Puris or even Fried Rice/Pulao/Plain Rice, etc....ENJOY THE PLATTER AT ITS BEST !!! 💁🏻‍♀️.

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