Shahi dum aloo Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are fork-tender. Peel and prick them with a fork.
• STEP 2.Deep fry the boiled potatoes until they turn golden and crispy. Drain excess oil and set aside.
• STEP 3.In a pan, heat ghee and add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Saute until fragrant.
• STEP 4.Add ginger-garlic paste, onion paste, and tomato puree. Cook until the raw smell disappears.
• STEP 5.Add cashew nut paste, turmeric powder, red chili powder, garam masala, and salt. Mix well.
• STEP 6.Add water and simmer the gravy for a few minutes.
• STEP 7.Add the fried potatoes and cook for another 5-7 minutes.
• STEP 8.Garnish with fresh cream and chopped coriander leaves.
• STEP 9.Serve hot with naan or rice.

Cooking Tips

• To save time, you can boil the potatoes in advance and refrigerate them until needed.
• Make sure to prick the boiled potatoes with a fork before frying them. This helps the potatoes absorb the flavors of the gravy.
• For a richer and creamier gravy, you can add a tablespoon of fresh cream or milk at the end.

Storage and Serving

• Leftover shahi dum aloo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave until heated through.
• Serve the shahi dum aloo with naan, roti, or rice.