Barvan Dum Aloo

Barvan Dum Aloo — Stuffed  Potatoes in a Silky Gravy

There’s something so comforting about a good dum aloo… but barvan dum aloo takes it to another level.

Potatoes, hollowed out, filled with a sweet-spicy nutty stuffing, and simmered slowly in a rich, silky gravy — the kind that just melts into warm rotis or jeera rice.

This is one of those dishes that looks fancy but comes together very easily. Perfect for weekends, potlucks, or days when you just want to treat yourself to something special.

Ingredients

For the stuffed potatoes

•Potatoes – 6(large halved potatoes)

• Cashews – 2 tbsp (roughly chopped)

• Raisins – 1 tbsp

• Green chilli – 1 finely chopped

• Coriander leaves – 1 tbsp chopped

• Cumin powder – ½ tsp

• Coriander powder – 1 tsp

• Chaat masala – a pinch

• Red chilli powder – ½ tsp

• Salt – to taste

• Oil – for frying

For the gravy

• Oil – 2 tbsp

• Whole spices (1 bay leaf, 2 cloves, small cinnamon piece, 2 cardamom pods)

• Cumin seeds – ½ tsp

• Onions – 2 medium, finely chopped

• Ginger-garlic paste – 1 tsp

• Turmeric powder – ¼ tsp

• Coriander powder – 1 tbsp

• Cumin powder – 1 tsp

• Red chilli powder – 1 tsp

• Tomatoes – 3, blended into a smooth paste

• Cashew paste – 2 tbsp (blend cashews with a little water)

• Water – 1 to 1½ cups

• Garam masala – ½ tsp

• Kasuri methi – 1 tsp, crushed

• Fresh coriander – to garnish

• Optional: 1–2 tbsp cream

How to Make It

1. Prep the potatoes

Wash and peel the potatoes. If using large potatoes, cut in half.

Gently scoop out the centre — just enough to make a little cup.

Heat oil and fry the potato shells until light golden.

Also fry the scooped-out potato bits — don’t throw them away! They’ll go into the stuffing.

Let everything cool slightly.

2. Make the stuffing

Mash the fried potato trimmings in a bowl.

Add:

• chopped cashews

• raisins

• green chilli

• coriander leaves

• cumin, coriander, and chilli powder

• a tiny pinch of chaat masala

• salt

Mix well — the mixture should hold together.

Stuff this gently into each fried potato shell.

(If cooking for kids, a little cheese inside tastes lovely!)

Set the stuffed potatoes aside.

3. Prepare the gravy

Heat oil in a pan. Add all the whole spices and let them turn fragrant.

Add cumin seeds.

Now add the chopped onions and sauté until golden brown — this step gives the gravy its depth, so don’t rush it.

Add the ginger-garlic paste and sauté for a minute.

Add turmeric, coriander powder, cumin powder, and chilli powder.

Sprinkle a few drops of water and cook until the masala comes together.

Add the cashew paste and cook for 2–3 minutes.

Now add the tomato puree and cook on low flame until the gravy thickens and the oil begins to separate on the sides. This is when you know the base is ready.

Pour in 1 cup of water, mix, cover and let it simmer for 5–7 minutes.

4. Bring it all together

Gently place the stuffed potatoes into the gravy.

Cover and let it simmer for another 5–8 minutes so the potatoes soak up all that flavour.

Finish with garam masala, crushed kasuri methi, fresh coriander, and a small swirl of cream if you like it richer.

Serve

Serve hot with:

• phulka

• roti

• jeera rice

• naan

• or even quinoa or brown rice

It’s such a beautiful, indulgent dish — the soft potatoes, the sweet pops of raisin, the creamy gravy… truly a comfort bowl.