The Kitchentina - food guide

Holi Special – Bharwan Dum Aloo (Stuffed Potatoes in Indian Curry) Recipe

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Bura na Mano, Holi Hai!

Well, it is that time of the year when spring has arrived displaying vivid colors of nature and so is also the time for Holi. In my city the festival celebration is done with great fervor. A week or two before this festival, pandals (canopies) selling varied type of colors and most traditional to most modern pichkaris are set up.


Back here in Delhi NCR. both children as well as adults are equally excited for playing with colors and having a fun time. But Holi cannot complete without Good Food!

So playing with colors and gorging on delicacies go hand in hand. Once exhausted of playing, people look forward to gourmet spread of food prepared in the house. Here is one vegetarian recipe that perfectly matches this occasion of Bharwan Dum Aloo.

Bharwan Dum Aloo {Stuffed Dum Potatoes}

Yield: 5 Servings
Time: 90 mins. including prep time

Long Potatoes: 4-5 No. cut in half and scooped out to create shell of potato for stuffing.

For Filling:

  • Paneer (Cottage Cheese): 150 gms.
  • Dried fruits nuts: just a handful chopped
  • Coriander Powder: 1/2 tsp.
  • Cumin Powder: 1/2 tsp.
  • Red Chili Powder: 1/2 tsp.
  • Turmeric Powder: 1/4 tsp.
  • Salt: As per your taste
  • Chaat Masala: 1/4 tsp.
  • Fresh Coriander: a small bunch chopped
  • Green Chili: 1-2 No. chopped

For Curry:

  • Cloves: 2-4 No.
  • Bay Leaf: 1No.
  • Black Pepper: 5-8No.
  • Black Cardamom: 1 No.
  • Green Cardamom: 2 No.
  • Cinnamon: 1 inch stick
  • Cumin seeds: 1 Tsp.
  • Garam Masala Powder: 1/2 Tsp.
  • Turmeric Powder: 1/4 tsp.
  • Coriander Powder: 1 tsp.
  • Red Chilli Powder: 3/4 tsp.
  • Ginger-garlic paste: 1 Tsp.
  • Kasoori Methi: 1 Tbsp.
  • Oil: 2 Tbsp.
  • Onion: 2 medium-sized (Chopped or grated)
  • Tomatoes: 3 medium-sized (Chopped)
  • Milk or cream: 50-100 ml.
  • Fresh Coriander


  • Deep fry the potato shells so that they are nicely golden brown both from inside as well as outside. Once done take them out in a bowl laid with tissue paper to remove excess oil.
  • For preparing the stuffing, first mash the paneer and then to it add all other ingredients kept for filling and mix well.
  • Check for any inconsistency in taste and so add any spice or salt.
  • Now divide the stuffing into equal portions according to the number of potato shells.
  • Fill the stuffing into the potatoes and keep it aside.
  • Next to make the curry, heat oil in the pan and add Cloves, Bay Leaf, Black Pepper, Black Cardamom, Green Cardamom, & Cinnamon to it.
  • Now add cumin seeds sauté for a minute and then add the grated onions.
  • Sprinkle salt on the onions and mix well until the onions turn golden brown.
  • Now add ginger garlic paste, turmeric powder, coriander powder, red chili powder and little water, mix well.
  • Meanwhile blend the tomatoes in a mixer to form a paste.
  • Add this paste into the onion and spice mixture. Cook on a medium-slow flame with occasional stirring until the masala leaves oil.
  • Once the masala is cooked add water to adjust the consistency of the curry. Bring it to boil. Alongside add Kasuri Methi, & some milk/cream.
  • Mix well and then add the stuffed aloo into to curry with their open side up. Garnish with fresh coriander leaves on top and some garam masala powder then let it simmer for 5-10 minutes.
  • Your Holi special main course dish is ready. Serve it with Chappatis or Puri.

(1) Comment

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