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Barvan Dum Aloo

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Barvan Dum Aloo Recipe, How To Make Barvan Dum Aloo Recipe

Barvan dum aloo is an exotic north Indian dish. An amazing dish made of a mixture of dry fruits using the cashew nuts and raisins, spices and fried trimmings of the scooped potatoes stuffed in the fried potato shells and cooked in spicy silky gravy.

Barvan dum aloo Barvan dum aloo is an exotic north Indian dish. It is a dish mad... Read More..

About Recipe

How to make Barvan Dum Aloo

(443 ratings)
63 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Barvan Dum Aloo
Author : Vahchef
Main Ingredient : 112
Servings : 4 persons
Published date : February 02, 2019


Ingredients used in Barvan Dum Aloo
• Cream (optional) - 1 numbers.
• Kastoori methi pdr - 1 tablespoons.
• Coriander pdr - 1 tablespoons.
• Garam masala - 1/2 teaspoons.
• Cumin pdr - 1 teaspoons.
• Turmeric - pinch 0.
• Chilli pdr - as per taste 0.
• Chat masala - 1 pinch.
• Raisins - 10 grams.
• Cashewnuts - 30 grams.
• Oil - 1 to fry.
• Poatatoes - 4 numbers.
• Ginger garlic paste - 1 teaspoons.
• Chopped gr chilli - 2 numbers.
• Onion - 2 0.
• Tomatoes - 3 0.
Method:
  1. scoop out poatoes and fry them also fry the trimmings left from scooping ,mash up trimmings add cashew , raisins,cumin pd,coriander pdr,chat masala,chilli pdr,coriander leaves,chopped gr chillies,salt,and stuff it back into the potato shells.
  2. nbsp;if you are making it for kids add some cheese heat oil in a pan, add whole gar am Marsala,cumin,onions and fry till golden brown.
  3. Add turmeric and ginger garlic paste add cumin pdr coriander pdrchilli pdr ,little water and cook for few min add cashew and tomato paste and cook on slow flame till oil ozzes out add water and cook covered till sauce is nice silky add potatoes and simmer for few more minutes,add kasturimethi pdr , coriander leaves and finish of with cream(optional).





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Articles


Barvan dum aloo Barvan dum aloo is an exotic north Indian dish. It is a dish made of a mixture of dry fruits using the cashew nuts and raisins, spices and fried trimmings of the scooped potatoes stuffed in the fried potato shells and cooked in spicy silky gravy. Potato is a starchy edible tuber native to South America and cultivated all over the world.

Potatoes have been domesticated for over 10,000 years, and over one thousand varieties are known, although only a fraction of this number is cultivated commercially. Potatoes play an important role in the culture and history of many South American countries, and were adopted into European cuisine and culture when they were introduced in the 1600s.

The Potato was first cultivated by the Inca Indians in Peru, in about 200 B.C. In 1537, the Spanish Conquistadors discovered the Potatoes and brought them back to Europe on their return trip. The first Potato arrived in North America in 1621. Today, Potatoes are one of the largest food crops in the world.

Potato production in the United States alone has grown steadily in recent years with an increase from 35 billion pounds of Potatoes when I wrote this article (March 2000) to 50 billion pounds in 2007. Potatoes are one vegetable that is loved by all. There are many ways of preparing this vegetable.

The common methods of preparation include boiling, baking, microwaving, mashing, frying and grilling. A varied array of exotic dishes are prepared with the potato like the Kashmiri Aloo dumAloo Gobi, Aloo paratha and many many more. Adding the cashew nut paste makes a wonderful nut butter flavor and a special addition to salads and stir-fry dishes.

The seed is like a kidney-shaped cashew "nut" is delicate in flavor and firm, but slightly spongy, in texture and gives richness to the dish.

To prepare this amazing delectable dish firstly take the potatoes that are little bigger and oval in shape. Cut them into two halves and scoop out the center of the potatoes and fry the scooped pieces and the other cup shaped potatoes separately and keep aside.

To the fried scooped pieces, add cashew nuts, raisins, cumin powder and coriander powder, chat masala, chilli powder, freshly chopped coriander leaves, chopped green chillies, salt and mix them thoroughly. Stuff this mixture in the fried potato shells (if you are making it for the kids you can be more innovative and add some cheese).

Heat oil in a pan, add whole garam masala (clove, cinnamon, cardamom, bay leaves), cumin seeds, finely chopped onions and fry till golden brown. Add turmeric and ginger garlic paste add cumin powder, coriander powder, chilli powder, little water and cook for few min. Add cashew and tomato paste and cook on slow flame till oil oozes out add water and cook covered till sauce is nice and silky.

Add the stuffed potatoes and cook in low flame for few more minutes. Add kasuri methi powder, freshly chopped coriander leaves and finish of with cream (optional). Cream enhances the flavor and taste of the dish.

An exotic dish that goes well naan, roti and chapatti! Do prepare this dish and enjoy the taste of the stuffed potation a spicy and creamy sauce that tingles your palates and would crave for more.

View the making of this dish at: https://www.vahrehvah.com/barvan-dum-aloo

Vitamins A and C can be found in abundance in the potato, along with some other vitamins and minerals. The tubers are prepared in a number of ways, but are always eaten cooked. Fried potato products such as French fries and potato cakes are popular in many parts of the world, but potatoes are also baked, roasted, boiled, and stewed.

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Comments & Reviews

 

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Recent comments

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Dee Thakore Posted on Sun Nov 25 2007

As a little girl I heard 'Jaiphar and Javantri' as one word from my mom. :) Used as one of the ingredients in Garam-masala. In english it's called mace (javantri) nutmeg (jaiphar) Do you know what is "KOKUM"? I use kokum in

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Dee Thakore Posted on Sun Nov 25 2007

Sanjay, exellent recipe, only thing I hope my masala stays in aloo!! :))

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VaderPad Posted on Mon Nov 26 2007

Hey, I'm a man! Why is it the world's top chefs are almost all men, but in most households the women stand in the kitchen?!

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Yashwini3 Posted on Mon Nov 26 2007

Hi Sanjay, your video's are the best and funny too i do really like them though i have not tried anything yet.Great site.

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yoursnilu Posted on Mon Nov 26 2007

hi sanjay, nice dish..i must try this...but you know what, you seem to be making more of aalu dishes...please do make other veggie dishes too..coz i have hard time cooking vegetarian dishes for my family...thank you...

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PARTHASARATHI MUKHOPADHYAY Posted on Sat Dec 01 2007

I will try this .. this looks fantastic ..

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tell58 Posted on Thu Dec 13 2007

Is plain dum aloo gravy cooked in the same way Chef?

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goodswati Posted on Wed Feb 13 2008

Hi Sanjay, Thanks alot for helping us.... you are gr8...i tried it and it came out very very testy..Thanks alot..... can you plz make the video for making different icing of cake..plz... i will call you Guru..now bcoz u r the Guru...of cokking..

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alubortha Posted on Sun Dec 21 2008

This recipe was great! I'm a alu maniac (as you can see)& this is one of my favorites.

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scapula0002 Posted on Tue Jan 27 2009

Bhaiya, tum bhagvan se kum nahin ho, Thumma Ji..jai ho

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kishanitsme Posted on Fri Sep 11 2009

you know chef what is the best thing about you....you not only teach how to cook....but there is reason for everything you add while preparing the dishes

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veecee27 Posted on Wed Oct 21 2009

Good Cook + Great Recipe + Sense of Humour + Someone who enjoys his job = MAGIC!!! Great job, as usual, Chef!!!

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