Ingredients

• 1/2 kg - small potatoes
• 1 - medium onion
• 3 - medium tomatoes
• 1 inch - dalchini (cinnamon)
• 1 inch - ginger
• 2 to 3 - garlic
• 1 tsp - jeera
• 1 tbsp - oil
• 100 gm - mawa or khova (cottage cheese)
• 3 - green chillies (cut finely)
• 8 to 10 - cashews
• 10 to 15 - dried grapes
• salt to taste

How to Make Dum Aloo with Cottage Cheese stuffing

• Half-boil potatoes in a pressure cooker, and peel.
• Mix mawa, 1 teaspoon of salt, cashews, dried grapes, and green chillies.
• Now make a square window in the middle of the potato with a knife and pull that part out making a hole in the potato.
• Fill the mawa mixture inside the potato and close it with the same part which was removed initially.
• Use a toothpick to make some holes in the potatoes so that it can absorb the gravy.
• Grind onion, garlic, and ginger and add to a pan.
• Cook for about 8 to 10 minutes until there is no smell of onion left.
• Then add tomato puree and cook for another 8 minutes.
• Add the remaining mawa mixture that was left after the filling.
• Add the filled potatoes in the gravy and cook them for 15 to 20 minutes.
• Now it is ready to relish with rotis and rice.