Friday, August 23, 2013

Stuffed Alur Dam

We may get bored with all other vegetables but never feel bore to have POTATO. The love towards potato will never end. And especially we Bengali’s just can’t think any curry without potato. Same for my husband, he also loves potato very much, if I ever ask him what vegetable  you want to have with Roti or Chapati his answer always the same any potato curry. That’s why I want to make potato curry in different style.

In Biye Bari or Wedding party a very famous dish is stuffed potato curry and one of my favorite items. Once I tried this at home long time before so I thought to share the recipe with all of you. There are so many recipes in the web but I cooked it in my own process. Potato is something which makes a dish perfect and tasty so you can’t stop yourself to make this dish.


1.Two large potato.
2.Paneer or Indian cottage cheese: 100 gm.
3.Ten to Twelve chopped cashew nuts.
4.Eight to ten chopped raisin.
5.One table spoon smashed khoya or Milk Powder, One tea spoon corn flour.
6.One large sliced onion.
7.Two to three clove garlic.
8.One inch ginger.
9.Two chopped green chilies.
10.One medium chopped tomato. Chopped coriander leaves: A hands full.
11.Cumin Powder, Coriander Powder, Turmeric Powder, Kashmiri red chili powder (Half tea spoon of each item).
12. Pinch of Garam Masala.
13.One bay leave, Few clove, Few cardamom, Few cumin seeds, One dry red chili. 
14.One tea spoon curd.
15.One table spoon fresh cream.
16.Salt and sugar as per taste.
17.Sunflower oil for cooking.
18.Half tea spoon ghee.


Pill and boil the potatoes. Let it cool now smashed it with your hand and keep it in refrigerator for 30 mints (just to dry the smashed potatoes).

Now in a bowl add the paneer, khoya, chopped raisin and cashew nuts, pinch of salt, pinch of cumin powder and chopped green chilies. Now mix them all and make soft dough.

Now take out the smashed potato from the refrigerator and add pinch of salt and corn flour, and mix well. Now make small balls with the smashed potatoes, in each ball make a hole in the middle and add some paneer mixture on it and join the edges and make a stuffed ball.

Now add Ghee or Sunflower oil in a vessel and fry the stuffed potato balls in high flame till they turn little brown and remove from the heat.

Now for gravy, make a paste with onion, tomato, garlic and ginger with some water.
Now in a vessel and some oil, and slowly add the whole garam masala, now add the onion paste and stir for some time.

Now in a bowl whisked the curd with all the spices powder and mix well with some salt and sugar.

Now add the curd mixture in to the vessel and cook this in medium heat with a lid for 8 to 10 mints or till the oil came out.

Now add some water and chopped coriander leaves and again cook this with a lid for 5 mints.

Now your gravy is almost ready, add the fresh cream and the fried potato balls and sprinkle some ghee and cover with a lid for 3 to 4 mints.

Your Stuffed potato curry is ready. Slowly take out the stuffed balls from the gravy and serve hot with Plain Paratha or NAAN.