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Posto Dum Aloo

This is a variation of stuffed dum aloo and its speciality is that it is cooked without any onion or garlic. I prepared this dish as a part of my Ganesh Puja special dinner.

  1. Baby Potatoes: 1/2 a pound or 2 large potatoes cut into half
  2. Paneer: 1/4 cup grated
  3. Cashew nuts: 1 tbsp finely chopped
  4. Sugar: 1 tsp
  5. Curd: 1tbsp
  6. Green Chilli: 1 finely chopped
  7. Green Chillies: 2 whole
  8. Poppy Seeds(posto/khuskhus): 1tbsp
  9. Oil : 1tbsp
  10. Oil for deep frying
  11. Turmeric Powder: 1 tsp
  12. Red Chilli Powder: 1 tbsp (adjust as per taste)
  13. Coriander leaves: finely chopped 1 tbsp
  14. Coriander leaves: for garnish
  15. Slat as per taste.

Soak the poppy seeds and cashew nuts foe 15 mins and make a fine paste of it.
Wash, Peel and scoop the potatoes.
Deep fry both the scooped and trimmed part of the potatoes in oil.
Once cooked through remove from oil and place then on kitchen roll to remove all the excess oil.
Mash up the trimmed potato parts alone with the paneer.
Add the finely chopped tomato and coriander leaves to the paneer along with little salt, 1/2 tsp of red chilli powder and mash well.
Stuff the frying scooped potatoes with the paneer mix.
Make a fine paste of 
In a pan heat oil.
Add turmeric powder to the oil as the raw smell is gone add the whole green chilli, poppy seed and cashew paste, rest of the red chilli powder curd and salt. Mix well and let it cook till the oil oozes out from the masala.
Add 1/2 water and bring it to a boil.
Add the stuffed potatoes to the gravy, cover and cook for 5 mins. Remove the lid and cook for another min or till you achieve the required consistency.

Garnish with chopped coriander leaves and serve it hot with roti, naan or pulao and enjoy.
Till then happy blogging


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