Hello friends…

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 . 

This curry goes perfect with any thing like Roti , Paratha , puri or any Rice Dish.

High lights :-

Super yummy 

Restaraunt style 

Rich in taste 


No onion 

No garlic 

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 )

4 tomatoes 
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 

2-3 cloves 

7-8 peppercorns 

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 

Method :-

⚫️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 !