You may have enjoyed paneer-stuffed dum aloo at weddings or in restaurants, but making it perfectly creamy at home often feels tricky. With this step-by-step recipe, you can create restaurant-style paneer stuffed dum aloo right in your kitchen. The rich paneer filling, aromatic spices, and a special ghee twist make this dish absolutely irresistible. It’s perfect for lunch, dinner, or even special occasions when guests visit.

The softness of potatoes combined with the creamy paneer stuffing takes this dish to the next level. If you’re not fond of ghee, you can skip it—but adding it gives a royal finish to the gravy.

Ingredients for Stuffing

• Small to medium potatoes – 6 to 8

• Paneer (crumbled) – 200 grams

• Raisins – 2 tablespoons

• Chopped cashews – ¼ cup

• Green chilli – 1 teaspoon (finely chopped or paste)

• Garam masala – 1 teaspoon

• Salt and black pepper – to taste

Ingredients for Gravy

• Mustard oil – ¼ cup

• Dry red chillies – 2

• Cumin seeds – ½ teaspoon

• Ginger-cumin-coriander paste – 2 tablespoons

• Tomato puree – 1 cup

• Turmeric powder – ½ teaspoon

• Red chilli powder – 1 teaspoon

• Kofta masala – 1 teaspoon

• Cashew paste – ½ cup

• Sugar – 1 teaspoon

• Ghee – 1 tablespoon

• Garam masala – ½ teaspoon

• Water – as required

• Salt – to taste

• Fresh coriander – for garnish

Step 1: Prepare the Potatoes

Wash and peel the potatoes properly. Scoop out the center to make them hollow. Sprinkle a little salt and turmeric over them. Heat mustard oil and lightly fry the potatoes until golden. Remove and keep aside carefully so they don’t break.

Step 2: Prepare the Paneer Stuffing

In a bowl, crumble the paneer and add green chilli, garam masala, salt, black pepper, chopped cashews, and raisins. Mix well. Now gently stuff this mixture into the fried potatoes.

Step 3: Prepare the Gravy

Heat mustard oil in a pan. Add cumin seeds and whole red chillies for tempering. Then add ginger-cumin-coriander paste and sauté for 2–3 minutes. Add tomato puree, turmeric, red chilli powder, salt, kofta masala, and green chilli. Cook until oil starts separating. Add cashew paste and cook again until the gravy becomes rich and thick.

Step 4: Final Cooking

Add water to adjust the gravy consistency and let it boil properly. Now gently place the stuffed potatoes into the gravy. Cook for 7–8 minutes until the gravy thickens and coats the potatoes well. Finish with ghee and garam masala. Garnish with fresh coriander leaves and serve hot.