Today’s recipe is almost everyone’s favorite.. Shahi Dum Aaloo !!
I made it without onion & garlic .
So this is perfect for Jain Fellows …
Generally I used to add onions & garlic but on that day , I especially made for Pooja purpose , that’s why… I didn’t add !
It taste was Divine … Totally restaurant style , super rich,lipsmacking,fingerlicking & Aromatic curry .
High lights :-
Rich in taste
Beautiful in looking
Shahi Dum Aaloo ( without onion garlic ) recipe :-
10 boiled baby potatoes ( perfectly boiled ,not over boiled , then peel & prick it with the fork all over )
1 inch Ginger piece
3-4 green chillies
( make a paste of these three ingredients.. Our tomato paste is ready )
4 tbsp Cashew paste ( kaju paste )
( soak some cashews & grind it with some water or milk )
4 tbsp heavy fresh cream
1 tbsp or to heat tolerance Kashmiri red chilly powder
7-8 whole cashews ( optional )
1/2 tbsp coriander powder
1 tsp turmeric powder
1 tsp dry mango powder
1/4 tsp garam masala powder
1/2 tbsp fennel powder
1 tsp cumin seeds
2-3 pinch Asafetida
2-3 bay leaf
1 inch Cinnamon piece
1 piece Mace ( optional ) Javitri
2 green cardamom
1/3 tsp cardamom powder
1/3 tsp crushed kasuri methi
2-3 tbsp oil for curry
Oil for deep frying
Salt as per taste
Fistful chopped coriander leaves
⚫️Firstly after pricking boiled potatoes , deep fry them over medium heat until potatoes become golden in color.
Remove it on absorbent paper & keep aside.
⚫️ Now heat oil in a pan or Kadhahi , as oil heat up , add cumin seeds ,Asafetida ,bay leaf , peppercorns, cloves, Mace ,whole green cardamom , cinnamon stick , whole cashews over low heat & sauté for some seconds or until fragrant.
⚫️Now ,Add Tomato paste & mix well !!
Sauté for 3-4 minutes then add turmeric powder , red chilly powder , coriander powder , Dry mango powder ,half garam masala powder & salt .
Let it cook for sometimes until oil start to leave the side of the pan .
⚫️ Now , add cashew paste & continuously stir for some time then add fresh cream & again continuous stir for 3-4 minutes over low to medium heat .
( add some water , in the same cashew paste vessel & shake … Then add to the curry … Repeat this process while adding fresh cream .)
⚫️ Now, add crushed kasuri methi .
& fennel powder ….mix well & again sauté for 2 -4 minutes.
⚫️ Now add fried baby potatoes & stir to coat all the potatoes .
Cover the lid for 1-2 minute.. Let it cook .
⚫️Now , Add some water ( not too much or not less ) & make gravy … Mix well .
Add cardamom powder & let it cook for further 5-8 minutes over low to medium heat
Or Until you get your choice of consistency.
( keep in mind gravy will be thick after cooling )
( taste & check the seasoning, add if necessary)
⚫️At last & add remaining garam masala powder & chopped coriander leaves … & give it Dum for about 2 minutes over low heat .
⚫️Now turn off heat , again add some chopped coriander leaves .
Now it’s ready to serve with anything.
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All done … Enjoy !