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.
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 dum, Aloo 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.
