Shahi dum aloo - a winter delight
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Shahi dum aloo or baby potatoes cooked in dum style in almond and yogurt sauce, a perfect accompaniement with peas kachori.
  • Baby potatoes (par boiled and peeled) : 1 kg
  • Almond paste : 1 tbsp
  • Cashew paste : 3 tbsp
  • Onion (small) : 1
  • Ginger paste : 2 tsp
  • Yogurt : ½ cup whipped
  • Turmeric powder : ¼ tsp
  • Garam masala powder : 1 tsp
  • Red chilli powder / paste : ½ tsp
  • Cumin powder : 1 tsp
  • Salt and sugar to taste
  • Oil : 2 tbsp
  • Bay leaf : 2
  • Cinnamon stick : 1
  • Cardamom (green) : 2-3
  • Cloves : 3-4
  1. Peel the onion, boil it and then make a paste of it.
  2. In a deep bottom pan, heat the oil, add the cinnamon, cloves, cardamom and bay leaf.
  3. Let the aroma floats and then lightly fry the par boiled potatos in the oil til lthey absorb golden brownish hue.
  4. Remove the potatoes with a slotted spoon and keep them aside.
  5. Now in the same pan, add the onion paste, fry it till it turn its color, add the ginger paste, fry it further tll the rawness disappear.
  6. Add the spices, fry them for a while, followed by cashew and almond paste.
  7. Add the potatoes and coat them well with the masala.
  8. Saut them on medum heat till the masala oozes oil.
  9. Switch off the heat and let it cool for 2 minutes.
  10. Add the whipped yogurt, adjust the salt, switch on the heat again and let it cook on lowest heat for couple of minutes.
  11. Add one cup warm water, close the lid and let it simmer till done.
  12. It will have a clingy gravy.
  13. Garnish with fresh cilantro, if you wish to and serve hot with poori or kachoris.
The lid should be heavy, there should be minimum steam escapes.
You can enhance the flavour further with crushed garam masala and ghee just before serving.
Recipe by saffronstreaks at