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Shahi Dum Aloo

04/10/2021 by Sujata Roy 2 Comments

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Shahi dum aloo. A no onion garlic rich creamy and delicious curry. Easy to make spicy and flavorful curry to paired with puri, paratha, roti, fried rice, jeera rice or pulao. A perfect side dish for this festive season.

On upcoming Navaratri which starts from 7th October this year, many people avoid onion garlic on these days. So here is a mouthwatering and easy recipe for you. You can also make it to serve as Bhog prasad with Luchi, Basanti pulao, Bhuni khichuri or Bengali pulao. I have served it with basanti pulao.

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Potatoes are always comes to our resque when no other vegetables available for some reason. I always store potatoes when my vegetable vendor is on leave. Versatile potatoes are

• Packed With Nutrients.

• Contain Antioxidants. Potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids

• May Improve Blood Sugar Control

• May Improve Digestive Health

• Naturally Gluten-Free

• Incredibly Filling

• Extremely Versatile

To read more about health benefits of potato click here.

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Some fragrant spices are used to make this potato curry flavorful. I have used ground paste of these spices. You can also use these cardamom, cloves and cinnamon in tempering or tadka. If you are using in tempering don’t forget to crush the whole spices in a mortar pestle. But I like my gravy smooth and many people don’t like if these whole spices comes in mouth while eating. So to make the gravy smooth and creamy grind the spices into a smooth paste. And you can also add 1-2 tablespoon fresh cream at the end of cooking if you want.

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Recipe

Small potatoes – 500 gram

Tomato – 1 medium, chopped

Green chilli – 3-4 or to taste

Ginger – 1 inch piece

Cashew nuts – 10

Melon seeds – 1 tablespoon

Poppy seeds or khas khas – 1 tablespoon

Green cardamom – 3

Cinnamon – 1/2 Inch piece

Cloves – 3

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Curd or yogurt – 4 tablespoon

Mustard oil – 3 tablespoon

Salt to taste

Sugar – 1/2 teaspoon

Kasuri methi – 1 teaspoon

Water – 1&1/2 cup + 4 tablespoon

Ghee or clarified – 2 teaspoon

Cilantro or coriander leaves – to garnish

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Method

1. Boil the potatoes in a pressure cooker for 2 whistle. Don’t make too soft because we will fry the potatoes. If you don’t have small potatoes then you can also use large size potatoes. Cut the boiled potatoes in large pieces before frying.

2. Let the cooker cool down. Take out the potatoes and peel them. Prick the potatoes with a fork and keep aside.

3. Dry grind poppy seeds, melon seeds and cashew nuts. Add 3-4 tablespoon water and grind again. Make a smooth paste. Pour the paste into a bowl. Mix well beaten curd or yogurt with the mixture and keep aside.

4. In the same grinder grind tomato, ginger, 1-2 green chilli, cinnamon, green cardamom and cloves. You can use green cardamom, cinnamon and cloves for tempering or tadka but I recommend to grind everything into a smooth paste to get creamy smooth gravy. And the whole spices will not come in mouth while eating.

5. Heat oil in a pan. Add potatoes and salt. Fry till potatoes becomes golden brown.

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6. Add tomato, ginger, green chilli, cardamom, cinnamon and cloves paste. Mix well. Add cumin powder, turmeric powder, coriander powder and Kashmiri red chilli powder. Saute till oil leaves the sides.

7. Reduce the heat and add cashew nuts, melon seeds and poppy seeds paste mixed with curd or yogurt. Saute till everything dried up and oil leaves the sides. Don’t increase the heat. Cook on simmer to avoid curdling the yogurt.

8. Add 1 & 1/2 cup water, sugar, 2-3 green chilli and little salt. Remember we have added salt in potatoes.

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9. Increase the flame. When the gravy starts to rolling boil reduce the heat. Cook on simmer for 10-15 minutes. Or till you get your desired consistency.

10. Crush Kasuri methi with your palm and add in potatoes. Taste and adjust the salt if required. Add a dollop of ghee or clarified butter and remove from heat. You can add 1-2 tablespoon fresh cream if you like. I didn’t.

11. Garnish with chopped cilantro or coriander leaves. Serve with any pulao, steamed rice, puri, luchi, naan, paratha or any Indian flatbread.

Notes

1. You can use almond instead of cashew nuts.

2. Use chilli according to your spice tolerance.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Filed Under: Curries, Fusion Foods, Satvik Food Recipes, Vegetarian Tagged With: aloor dom, bachelor recipe, dum aloo, easy cooking, navratri recipe, no onion garlic recipe, party side dish, rich creamy curry, shahi dum aloo, side dish

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Comments

  1. preethi76 says

    10/10/2021 at 11:44 AM

    Shahi dum aloo looks so rich and creamy. Perfect to enjoy during festivities. I am seriously missing poppy seeds here. Fabulous recipe.You are tempting me to make it soon.

    Reply
  2. The Girl Next Door says

    11/10/2021 at 3:10 PM

    The Shahi Dum Aloo looks so creamy and flavourful! Love the addition of melon seeds, poppy seeds and various whole spices to add texture and flavour to the gravy. Would love to dig into this beautiful sabzi with some hot rotis!

    Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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