Shahi Dum Aloo
Baby potatoes fried golden and simmered in a rich cashew, curd and onion gravy with mild whole spices. A restaurant-style dish for special meals.
Shahi dum aloo is a creamy, mildly spiced potato curry from the Mughlai-Punjabi repertoire, usually served at weddings, festivals and Sunday lunches. Small potatoes are boiled, pricked and fried until golden so they soak up the gravy instead of turning mushy. The gravy is built on boiled onion and cashew paste, whisked curd and a few whole spices, then simmered gently on low heat (dum) until the oil floats on top. It sits happily as the main sabzi in a North Indian thali with naan or jeera rice, and the flavour improves if it rests for 15 minutes before serving.
Method
- Boil the potatoes in salted water until just tender, about 10 minutes; peel, then prick all over with a fork.
- Boil the onions, cashews and melon seeds in 1 cup water for 8 minutes; cool and grind to a smooth paste.
- Shallow fry the potatoes in oil on medium heat until golden and slightly crisp, 6 to 8 minutes. Set aside.
- Heat 3 tbsp oil, add bay leaf, cardamom, cinnamon and cloves. Cook 30 seconds until fragrant, then add ginger-garlic paste and sauté for a minute.
- Add the tomato puree, chilli powder, turmeric and coriander powder; cook on medium heat until the oil separates, about 8 minutes.
- Lower the heat, add the onion-cashew paste and cook for 5 minutes, stirring. Switch off the flame, wait a minute, then stir in the whisked curd and return to low heat.
- Add 1 cup warm water, salt and the fried potatoes. Cover and simmer on the lowest heat for 10 to 12 minutes until the gravy turns silky.
- Stir in cream, garam masala and crushed kasuri methi; rest covered for 5 minutes. Garnish with coriander.
Chef's tips
- Prick the potatoes well; the holes let the gravy seep in.
- Cool the pan slightly before adding curd and keep stirring, or the curd can split.
- Do not brown the onion paste; this gravy should stay pale cream to light orange.
- If the gravy thickens on standing, loosen with a splash of hot water.
What to serve it with
Serve hot with butter naan, laccha paratha or jeera rice, with sliced onions and lemon on the side.
Storage
Refrigerate in a closed container for up to 2 days. Reheat gently on low heat with a splash of water.
Variations
- Stuff each boiled potato with grated paneer, raisins and chopped cashews before frying.
- Use a tomato-cashew gravy without onion for a paler, onion-free version.
- Skip the cream and finish with a spoon of butter for a lighter finish.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Can I make shahi dum aloo without cashews?
Yes. Use 3 tablespoons of blanched almonds or a tablespoon of poppy seeds with the onions instead. You can also use extra curd and cream, though the gravy will be a little less rich.
Why did my curd split in the gravy?
Curd splits when added to a very hot pan or when not whisked. Whisk it smooth, take the pan off the flame briefly, stir it in and keep the heat low afterwards.
Which potatoes are best for dum aloo?
Small, firm baby potatoes hold their shape best. If you only have large ones, cut them into 3 to 4 cm pieces and boil for a shorter time before frying.
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