Take a look at this twist to the delicious and desi dum aloo! Add some whole spices, some cashew paste and a little magic of your hands and voila, you have a winner – this Shahi Dum Aloo recipe is perfect to grace any occasion or formal get together. Give it a try and we’re sure you’ll love it.
- Baby Potatoes, peeled 14 – 15
- Cashew Nuts, soaked in water 10 – 12
- Onions, finely grated 2 medium
- Tomatoes, pureed 3 medium
- Salt To taste
- Turmeric Powder Pinch
- Coriander Powder 1 teaspoon
- Garam Masala Powder 1/3 teaspoon
- Cloves, crushed 3 – 4
- Cinnamon Stick, pounded 1/3 inch
- Water As needed
- Cooking Oil As needed
- Fresh Coriander, chopped For garnish
- Place a deep frying with cooking oil in it over medium-high heat. When the oil heats up nicely, lower the heat and slide in the peeled and washed baby potatoes carefully.
- Fry the baby potatoes until they become soft through and then increase the heat to give them a nice golden brown color.
- Grind the soaked cashews into a thick paste and keep aside.
- Place a wok over medium heat and add 2 tablespoons oil in it. As soon as the oil heats up, add the grated onion and cook them until they start to leave oil at the side. Lower the heat if needed.
- Add the tomato puree and stir. Let it cook for a couple of minutes on low heat and then increase the heat to medium. Cook until all moisture evaporates and the masala starts leaving oil at sides.
- Now add the salt, turmeric powder, coriander powder, garam masala powder and stir nicely.
- After a couple of seconds add the cloves and cinnamon. Stir again and let the mixture cook on low heat for a couple of seconds.
- Now add the cashew paste that you had set aside earlier. Stir everything to combine.
- Add just a little water; about ½ cup should be enough at this point. Stir and let the gravy come to a boil. Then simmer it till it thickens a bit.
- Add the fried baby potatoes, stir gently to cover them with the mixture and then cover the wok with a lid. Make sure the heat is on low.
- Let the Shahi Dum Aloo cook for about 5 – 7 minutes on low heat to absorb all the goodness. Transfer to a serving dish when done.
- Garnish with chopped fresh coriander. Serve hot with chapatti or naan.
Preparation Time: 30 minutes
Serves: 3 – 4