- Potato – 5
- Onion- 5 chopped medium
- Cashew nut- 8-9 nos
- Oil- 4 tbsp
- Green chili- 3
- Small Tomato- 2 medium
- Ginger garlic paste- 2 tbsp
- Green coriander - 3 tbsp
- Mint- 1 tbsp
- Chat masala- 2 tsp
- Turmeric powder- 1/2 tsp
- Coriander powder- 1&1/2 tsp
- Cumin powder- 1 tsp
- Deggi chilli- 1 & 1/2 tsp powdered
- Salt- to taste
- Bay Leaf- 1 nos
- Green cardamom- 1 tsp
- Cloves- 3-4
- Black pepper-4-5
- Cinnamon- 1 inch
- Garam masala- 1/2 tsp
- Cream- 3 tbsp
- Paneer – 50 gms (grated)
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Peel the potatoes and cut into halves. Add water to the inner cooking pot along with potatoes and let it boil. Once done press cancel.
Remove and scoop out the potatoes if any cavity. Clean the pot and press saute button.
Add oil to the inner cooking pot and let it heat a bit. Deep fry the potatoes until it turns golden and crisp. Remove the potatoes.
Clean the pot. Press saute button. Add the bay leaf, green cardamom, cloves, black pepper
Cinnamon to the existing oil and saute for few seconds.
Add onions and cook until it turns golden brown color. Now add green chilies and saute for a minute. Add ginger garlic paste and saute till the raw smells goes.
Add the turmeric powder, cumin powder, coriander powder, chaat masala, yogurt, salt, cashew paste to the pot. Mix well. Add 1 cup water and allow to boil.
Further add deggi chili powder, garam masala powder, cream and mix well. Add sugar if necessary. Give a good stir. Remove the gravy and clean the pot. Press saute option. Add oil lightly to grill the potatoes
For the stuffing, add the paneer, cashew, salt, green coriander, green chilies and mix well. Stuff the mixture into the cavities in the potatoes.
Place the potatoes over the gravy.
Serve the banarasi dum aloo with chapati.