Kashmiri Stuffed Potato Curry Recipe
Kashmiri Stuffed Potato Curry Recipe. Kashmiri Bharwan Dum Aloo or Kashmiri Stuffed Potato Curry is a flavorful Kashmiri formula where the rotisserie little potatoes are customarily loaded up with khoya (paneer in the event that you need to make it light). Kashmiri Stuffed Potato Curry, we have made it incredibly light with bubbled and pureed potatoes and is yummy to taste. Kashmiri Stuffed Potato Curry, Having a rich surface, this veggie lover formula simply breaks down in your mouth when you take a chomp.
Kashmiri Stuffed Potato Curry
6 potato
4 pureed tomato
5 green stew
6 cloves squashed garlic
1 cup squashed to glue coconut
2 tablespoon ghee
1 1/2 teaspoon red bean stew powder
1 teaspoon garam masala powder
2 tablespoon squashed to glue red stew
3 little onion
1/2 inches ginger
1 1/2 tablespoon ketchup
5 tablespoon new cream
1 tablespoon vegetable oil
3 squeezes salt
Stage 1
Take 6 medium-sized potatoes and strip them with the assistance of a scooper. Whenever they have been scooped, keep the potato containers to the side and cook the extra pounded potato for 3-4 minutes.
Stage 2
To set up the stuffing, take a bowl and add 1 and 1/2 tsp red bean stew powder, pounded potato and salt according to taste. Add 1 tsp green bean stew glue, coriander, 1 tsp garam masala and combine them well as one. You can tweak the zestiness of stuffing according to your inclination. Ensure that you blend the fixings well to get that ideal kind of the stuffing. When the stuffing is prepared, add it into the generally pre-arranged potato bins.
Stage 3
Presently, take a wok and add oil and ghee in it. Heat it over moderate-high fire and ensure that it doesn’t get excessively hot. Whenever the oil is adequately hot, pour in the tomato puree and ketchup and cook it till the oil is taken out from the sides of the wok. Continue to mix in the middle else the totmato puree could stick at the lower part of the wok.
Stage 4
When the oil is isolated, add the nut glue and mix it. Blend the tomato puree and nut glue well till a decent fragrance is there. Then add red stew glue and cook it till the oil is eliminated from the side of the wok. Then, add new cream and mix. Cook this blend for around 5-6 minutes on moderate fire.
Stage 5
Presently add coconut glue and cook it for an additional 5 minutes. Continue to mix. Whenever it is done, add the stuffed potato and mix it well. Allow it to cook for 3 minutes on low fire with a covered top. Whenever it is done, move the dish to a glass serving bowl. Take an entire red bean stew and cut it in crisscross example. Put it in the middle to enhancement and present with laccha parathas, poori and even raita.
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