Sunday, March 20, 2011

Barvan Dum Aloo

Hi Guys,
I'm Veeru... Viju's husband.
Today Viju's kitchen was free for sometime, and I thought of preparing
some yummy Sunday Lunch for Viju. She Loves Potatoes.....
After some googling I got inspired by
Vah Chef Sanjay Thumma's Barvan Dum Aloo and decided to prepare
that, eventhough it is a long procedure, and complex for my cooking skills.
Here goes my preparation....

Almonds -- 8 to 10
Chat Masala -- a pinch 
Chilli powder - to taste
Coriander powder -- 1 tbsp
Jeera -- 1 tbsp
Turmeric powder -- a pinch
Green chillis -- 4 

Biryani leaves -- 2 to 3
Javitri -- 1 to 2
Cloves -- 5 to 6
Elachi -- 8 to 10
Cardamom -- 2 sticks
Raisins -- 10 to 15 

Oil -- to fry
Onions -- 1 big
Tomoatoes -- 2 big
Corriander -- 5 to 6 strands 
Ginger Garlic paste -- 1 tsp

Barvan means stuffed.
For Barvan Dum Aloo, it's better if you select long potatoes as in the pic above, so that it is easier to stuff.

Cut the onion, green chillies, almonds and corrinader into small pieces  and keep them aside.
Grind the tomatoes to paste.
Peel the potatoes, and cut them into half.
Now scoop the potatoes so that are shallow in the centre.

Now take oil in a pan, and deep fry these shallow potatoes till golden brown.

Fry the scooped out aloo pieces as well. These are used for the stuffing.
Cut the almonds into pieces.
Chop the corriander, and the green chillies as well.
Now mix the almond pieces, chat masala,  raisins, chopped coriander, chopped green chillies to the  fried potato pieces, and mix them nicely till they are bound well together.

Now take a skillet, and pour a little oil.
Add the masala items(bay leaf, javitri, cloves, elachi) and fry a little.

Add the jeera seeds as well.
Now add the onion pieces, and fry them till golden brown.

Now add a little turmeric powder and ginger-garlic paste,and fry till the raw smell is gone.

Now add the corriander powder, tomato paste, chilli powder, salt,  and cook in simmer for a few minutes.

Now add little water, cover the skillet with a lid, and let it cook till the sauce is silky.

In the mean while, stuff the mixture prepared above into the fried shallow potatoes.

Now, put these potatoes carefully into the cooking sauce.
Let it cook for some time.
Make sure that the potatoes doesn't turn upside down. If not the stuff will get dissolved in the gravy.

Add the chopped corriander, and cook for few munites.

Yummy Barvan Dum Aloo is ready to serve.....

Goes good with Rice or Roti....

I hope she likes it........ :-)


  1. Slurp,finger-licking dum aloo curry,truly tempting.

  2. delicious looking potatoes.. very yummmy

  3. Woww kudos to u Veeru..wat a fabulous feast, delicious barvan dum aloo..

  4. This is so decadant! Loved the possibilities and would be perfect for an appetizer.

  5. Barvan Dum Aloo is really tempting..I will try it soon...Happy to be your follower..