Mughlai Dum Aloo recipe | Kashmiri shahi dum aloo | Mughlai Aloo curry |
by Tarla Dalal

Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with 50 amazing images.

Mughlai dum aloo is a classic North Indian dish that hails from the Mughlai cuisine, known for its rich and flavorful preparations.

Mughlai dum aloo is made with potatoes (aloo) cooked in a rich and flavorful gravy (dum). The potatoes are deep-fried before being added to the gravy, which gives them a crispy exterior and a soft and fluffy interior.

Mughlai dum aloo can be made in following steps.

Partially cook the potatoes for about 22-25 minutes on a medium flame so you get parboiled potatoes. Cut each parboiled potato into 2 halves vertically with the help of a sharp knife. Scoop the potatoes and mash the scooped portion and keep aside. Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside to cool slightly. Stuff the potatoes with the prepared paneer stuffing mixture.

For the Mughlai dum aloo gravy heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms. When they crackle, add the prepared paste and sauté for 3 to 4 minutes. Add the tomato purée and salt and simmer for 5 to 7 minutes. Add the sugar and cream and mix well. Simmer for 2 to 3 more minutes and keep aside.

Just before serving Mughlai dum aloo, arrange the stuffed potatoes in a serving dish and pour the hot gravy over them.

Here's a description of Mughlai Dum Aloo:
Ingredients:

Potatoes: The star of the dish is potatoes. We have parboiled and then deep-fried the potatoes till they are cooked and are golden brown in colour from both the sides.

Tomato-Based Gravy: The gravy is made from a freshly prepared tomato purée, fresh cream, cloves, cinnamon, and aromatic spices. It's rich and tangy, with a creamy consistency.

Dairy: To achieve its characteristic creamy texture, Mughlai dum aloo we have used fresh cream.

Nuts: We have added cashews but you can also add almonds in the dish. They are soaked, ground into a paste, and added to the gravy to impart creaminess and a nutty flavor.

Serve the mughlai dum aloo immediately with Indian bread like butter naan, tandoori roti, or paneer paratha. It can also be served with rice.

Pro tips for Mughlai dum aloo. 1. Prick potatoes at a few places with the help of a fork. This ensures that they are cooked properly from the inside. 2. Parboil the potatoes for about 22-25 minutes. We are parboiling the potatoes so that they do not remain undercooked after we deep fry them. 3. Scoop the potatoes with the help of a peeler or a melon baller. Reserve the scooped mashed potatoes and mash it lightly. We will use them to make the stuffing mixture. 4. Take a deep non-stick pan and fill it up with the oil for frying. You can always substitute the oil with ghee to add richness to your Mughlai dum aloo.

Enjoy Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with step by step photos.

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Mughlai Dum Aloo recipe - How to make Mughlai Dum Aloo

For Mughlai Dum Aloo Stuffed Potatoes
7 medium potatoes
oil for deep-frying

To Be Mixed Into A Stuffing Mixture For Mughlai Dum Aloo
1/2 cup grated paneer (cottage cheese)
2 tbsp chopped cashew nuts (kaju)
1 tbsp chopped raisins (kismis)
1 tsp finely chopped green chillies
salt to taste

For Mughlai Dum Aloo Gravy
3 tbsp ghee
2 cloves (laung / lavang)
25 mm stick of cinnamon (dalchini)
2 cardamoms (elaichi)
1 1/2 cups fresh tomato puree
salt to taste
1/4 tsp sugar
3 tbsp fresh cream

To Be Ground Into A Paste (for The Gravy)
1 cup chopped onions
1 tsp chopped green chillies
2 tsp chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
2 tsp salt
4 to 5 whole dry kashmiri red chillies , broken into pieces and soaked in 1 cup hot for 1 hour and drained
8 to 10 cashew nuts (kaju) , soaked in 1 cup hot for 1 hour and drained
2 tsp chopped garlic (lehsun)

Method
For mughlai dum aloo stuffed potatoes

Peel the potatoes and prick them at few places.
Partially cook the potatoes for about 22-25 minutes on a medium flame so you get parboiled potatoes.
Cut each parboiled potato into 2 halves vertically with help of a sharp knife.
Scoop the potatoes and mash the scooped portion and keep aside.
Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn golden brown in colour from both the side. Drain on an absorbent paper and keep aside to cool slightly.
Add all the ingredients mentioned for the stuffing mixture in a bowl along with the scooped out mashed potatoes and mix well.
Stuff the potatoes with the prepared stuffing mixture. Keep aside.

For mughlai dum aloo gravy

Heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms.
When they crackle, add the prepared paste and sauté for 3 to 4 minutes.
Add the tomato purée and salt and simmer for 5 to 7 minutes.
Add the sugar and cream and mix well. Simmer for 2 to 3 more minutes and keep aside.

How to proceed to make mughlai dum aloo

Just before serving, arrange the stuffed potatoes in a serving dish and pour the hot gravy over them.
Serve the mughlai dum aloo immediately garnished with fresh cream and coriander.
Alternatively, bake with the gravy in a pre-heated oven at 225º c (450º f) for 10 minutes and serve the mughlai dum aloo immediately.

Mughlai Dum Aloo recipe with step by step photos

Mughlai aloo recipe variations

Our website has a huge variety of rich and authentic subzi recipes across various cuisines like Mughlai, Punjabi, Hyderabadi etc. Here are some recipes which you can make using potatoes :

Tips to make perfect Moghlai dum aloo

In the recipe below for Mughlai dum aloo, we are cooking baby potatoes on a stovetop as one may not have control over the cooking time when parboiling potatoes in a pressure cooker. Alternatively, you can even pressure cook the potatoes for 2 whistles. If doing so, there is no need to peel and prick them.

For the stuffed potatoes

For the stuffed potatoes for Mughlai dum aloo, clean and wash 7 medium sized potatoes. Peel the aloo with the help of a peeler.
Prick potatoes at a few places with the help of a fork. This ensures that they are cooked properly from the inside.
Take a vessel (deep non-stick pan) and fill it up with water just enough to cover the potatoes. Add the potatoes into the vessel.

Parboil the potatoes for about 22-25 minutes. We are parboiling the potatoes so that they do not remain undercooked after we deep fry them. Drain the potatoes with the help of a strainer.
Refresh them using cold water to stop the cooking process.
Once cooled, transfer them to a clean, dry chopping board.
Cut the potatoes into halves.
Scoop the potatoes with the help of a peeler or a melon baller. Reserve the scooped mashed potatoes and mash it lightly. We will use them to make the stuffing mixture.

Take a deep non-stick pan and fill it up with the oil for frying. You can always substitute the oil with ghee to add richness to your Mughlai Dum Aloo. Deep-fry the potatoes till they are cooked and are golden brown in colour from both the side.
Remove and drain on an absorbent paper and keep aside to cool slightly.

For the stuffing mixture

To stuff the potatoes of Mughlai Aloo recipe, we will now make a stuffing micture. For that take a bowl and put the mashed potatoes (which we had scooped out from the whole potatoes).
Add the grated paneer into it. You can also use the same amount of Mava/Khoya instead of cottage cheese.
Now, add the chopped cashew nuts to add crunchiness to your Dum Aloo stuffing.

Add the chopped raisins for a hint of sweetness.
Now add the green chillies to the stuffing mixture to make it more flavorful.
Add the salt to taste.
Mix well with your hands.
Fill each potato half with the stuffing. Keep them aside on a plate.

To make the paste for Mughlai dum aloo

To make the paste for Mughlai dum aloo, take the red chillies, remove their stalks and break them into halves.
Take a small bowl and fill it up with hot water.
Put the chillies into it.
Now, add the cashew nuts into it and keep aside for about 1 hour. Kaju provides a creamy texture to the stuffed dum aloo.
Cover and soak the chillies and kaju for an hour.

Drain them with the help of a strainer. They look like this!
To make the paste for your Mughlai Dum Aloo gravy, take a medium sized mixer jar and add the onions to it.
Now add the green chilies.
Furthermore, add chopped ginger (adrak).
Add turmeric powder for a bright colour. Also, add salt to taste.

Add the soaked and drained dry red chillies and kaju.
Also, add the chopped garlic (lehsun).
Blend it to a fine and smooth paste till no chunks remain. Keep it aside. We have not used any water while blending but, if you find difficulty then add around 1-2 tbsp of water.

To make the Mughlai dum aloo gravy

To make the Mughlai Dum Aloo gravy, take a kadhai and put the ghee into it.
Once the ghee is hot, add the cloves.

Now add cinnamon.
Also, add cardamom.
When they crackle, add the prepared paste.
Sauté for 3 to 4 minutes.
Add the freshly prepared tomato purée and salt & mix well. You can refer our recipe with detailed step by step photos to prepare homemade tomato puree.

Simmer the mixture for 5 to 7 minutes till the tomato puree gets cooked.
Add the sugar. Sugar is added to balance out the tanginess from the tomatoes. Also, you can increase or decrease the quantity of sugar depending upon the taste of your Mughlai Dum Aloo gravy.
Now it’s time to add the cream.
Simmer for 2 to 3 more minutes and keep aside. Your Shahi Mughlai dum aloo gravy is ready!

How to serve Mughlai Dum aloo

Just before serving, arrange the stuffed potatoes in a serving dish.

Pour the hot gravy over them.
Serve the Mughlai dum aloo garnished with fresh cream and coriander. Serve your Dum Aloo hot with rotis or whole wheat parathas.
Alternatively, bake the stuffed poattoes with the gravy in a pre-heated oven at 225º C (450º F) for 10 minutes and serve immediately.

pro tips for Mughlai dum aloo

Prick potatoes at few a places with the help of a fork. This ensures that they are cooked properly from the inside.
Parboil the potatoes for about 22-25 minutes. We are parboiling the potatoes so that they do not remain undercooked after we deep fry them.

Scoop the potatoes with the help of a peeler or a melon baller. Reserve the scooped mashed potatoes and mash it lightly. We will use them to make the stuffing mixture.
Take a deep non-stick pan and fill it up with the oil for frying. You can always substitute the oil with ghee to add richness to your Mughlai Dum Aloo.
Now, add the chopped cashew nuts to add crunchiness to your Dum Aloo stuffing.
Add the chopped raisins for a hint of sweetness.
Add the sugar. Sugar is added to balance out the tanginess from the tomatoes. Also, you can increase or decrease the quantity of sugar depending upon the taste of your Mughlai Dum Aloo gravy.