Stuffed Aloo Dum

Aloo Dum has always been deeply woven into the festive food traditions of Bengal. The word ‘dum’ refers to the slow-cooking technique of preparing a dish covered over low heat, allowing the flavours of the spices and potatoes to come together beautifully. Over the years, Bengal has developed several regional versions of Aloo Dum—sometimes served with luchi, sometimes paired with pulao.

Stuffed Aloo Dum takes this familiar favourite and gives it a more festive, indulgent character. Potatoes are filled with a rich stuffing of chhana, dry fruits, and aromatic spices, transforming a simple everyday ingredient into a special celebratory dish. The tradition of serving dishes like this to guests during Puja is a reflection of an enduring Bengali culinary philosophy: taking familiar ingredients and elevating them with a little extra care and creativity.

Soft, flavourful potatoes filled with a mildly sweet and spiced stuffing, simmered in a rich, thick gravy—this dish brings together tradition and a touch of indulgence, making it a perfect addition to a festive Sharad lunch.

Ingredients

• 6 large potatoes

• 150 g chhana (fresh cottage cheese)

• 2 tbsp raisins

• 2 tbsp chopped cashews

• 1 tsp ginger paste

• 1 tsp Shalimar's Chef Spices Cumin Powder

• ½ tsp Shalimar's Chef Spices Garam Masala Powder

• ½ cup sour yogurt

• ½ cup tomato purée

• 1 tsp Shalimar's Chef Spices Kashmiri Red Chilli Powder

• 1 tbsp ghee

• Salt, to taste

• 1 tsp sugar

• Shalimar's Sunflower Oil, as required

  
  

Method

1. Boil the potatoes until tender. Peel them and carefully scoop out a little from the centre of each potato to create a cavity for the filling.

2. In a bowl, combine the chhana, raisins, chopped cashews, ginger paste, cumin powder, garam masala, salt, and a little sugar. Mix well to prepare the stuffing.

3. Fill each potato with the prepared chhana mixture.

4. Heat Shalimar's Sunflower Oil in a pan and lightly fry the stuffed potatoes until they turn golden on the outside. Remove and set aside.

5. In the same pan, add the remaining spices and tomato purée. Cook until the masala thickens and the oil begins to separate.

6. Add the sour yogurt and mix well. Cook for a few minutes, stirring continuously.

7. Add water as required to make a thick gravy. Gently place the stuffed potatoes into the gravy, cover, and simmer until the potatoes absorb the flavours.

8. Finish with ghee and Shalimar's Chef Spices Garam Masala Powder. Cover and let it rest for a few minutes before serving.

9. Serve hot as part of a festive meal, preferably with luchi, paratha, or pulao.