Ingredients:

• For aloo:
• 5-6 medium Potatoes
• 1 tbsp – Raisins
• 1 tbsp – cashews, powdered coarsely
• 1 tbsp – Cream
• salt to taste
• For gravy:
• 3 – tomatoes, pureed & strained
• 1 – capsicum, finely chopped
• 1 – onion, sliced in strips
• 1/2 tsp – Sugar
• 1/2 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• salt to taste
• 2 Cardamoms
• 2-3 Cloves
• 2-3 – peppercorns
• 1/2 piece – Cinnamon
• 1 – Bay Leaf
• 1.5 cups – water
• 1/2 tbsp – chopped coriander
• 2 tbsp – mustard (or other) oil
• Grind to a paste:
• 2 – Onions
• 1 piece – Ginger
• 4-5 – red Kashmiri chillies
• 8-10 – Mint leaves
• 4-5 – Cloves Garlic (optional)

Method:

1. Peel and boil potatoes till semi-done.
2. Cool and core with a potato scooper.
3. Mix raisins, potato scooping, cashew, cream and salt.
4. Stuff into potato hollows.
5. Keep aside.
6. For gravy:
7. Heat oil, add onions, stir fry till brown, drain, keep aside.
8. Stir fry capsicum till done, drain, keep aside.
9. Add whole spices, allow to splutter.
10. Add paste to oil, stir fry for 2-3 mins.
11. Add puree, masalas, simmer for 3-4 mins.
12. Add water, sugar, salt, bring to a boil, simmer for 5 mins.
13. To make dum:
14. Use a heavy copper or steel pot and grease the inside with ghee or oil.
15. Place the potatoes in it. Pour gravy over them.
16. Sprinkle with the onions and capsicums.
17. Take a tbsp of ordinary chapatti dough.
18. Make a long rope of it.
19. Place along the rim of container.
20. Place a well fitting lid over the mouth and press down.
21. The dough between the edges of the container and lid will seal it.
22. Press any protruding dough over, to seal further.
23. Another way is to place lid first, then seal both edges with dough.
24. Place over hot coals or in the oven on low for 20-25 mins.
25. Break open seal just before serving.
26. Garnish with chopped coriander.
27. Serve hot with warm soft breads or kulchas or nans.

Recipe courtesy of Saroj Kering