Shahi Dum Aloo and Tandoori Naan

Recipe by
Total Time:
1 hour
Serves:4
Rated 4 based on 100 votes
4
Course: Bread Recipe
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Hard

Take a look at more Bread Recipes. You may also want to try Healthy Sattu Paratha, Best Sesame and Quinoa Dinner Rolls, Easy Mini Crescent Dinner Rolls

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Ingredients

  • For Shahi Dum Aloo:
  • 8 - baby Potatoes
  • 1 - onion, medium
  • 6 tbsp - Tomato puree
  • A small cube of Ginger
  • 6 - Garlic pods
  • 2 to 3 - Green chillies
  • 2 tbsp - cream, fresh or frozen
  • 1/4 cup - Milk
  • 1/2 cup - water
  • Sugar - a pinch
  • salt to taste
  • 10 to 12 - cashews halves
  • 1/2 tsp - chilli powder
  • 1/2 tsp - coriander powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Garam Masala
  • oil to cook and deep fry
  • For Tandoori Naan:
  • 1.5 cups - whole purpose flour or Maida
  • salt to taste
  • Sugar - a pinch
  • 1/2 tsp - Ajwain seeds
  • 2 tsps - oil
  • 1/2 cup - curds
  • 1/2 tsp - Baking Powder
  • For Filling:
  • 2 - potatoes, boiled and mashed
  • Fresh Cilantro - a few sprigs, chopped
  • salt to taste
  • Butter
  • Green chillies

How to Make Shahi Dum Aloo and Tandoori Naan

  • Peel the baby potatoes and keep aside.
  • Take onion, chillies, ginger garlic and puree them in the mixer.
  • Heat oil and deep fry the potatoes till golden brown.
  • Take about 2 to 3 tbsp of oil in a wok and add cumin seeds.
  • Add onion garlic paste to this and keep frying till golden brown in colour.
  • Once the oil starts to leave the wok, add tomato sauce to this and keep frying till the oil leaves the sides of the wok.
  • To this add chilli powder, coriander powder, turmeric and stir well.
  • Add a little cream to it and add garam masala.
  • Finally, add milk and keep stirring till it begins to boil.
  • This is important because if not stirred well the milk might cuddle.
  • Add water, salt and sugar.
  • Finally, add the fried potatoes and let simmer for about 15-20 mins.
  • Check tenderness of potatoes with a fork and finally add cashews to this.
  • Top with fresh coriander and serve with tandoori naan.
  • For tandoori naan:
  • Make a dough with all the ingredients above and keep aside for a few hours.
  • The longer kept, the better it is to handle.
  • To the mashed potatoes, add cilantro, chopped green chillies, salt, garam masala and mix well.
  • To make the naan, heat oven to 500 F and spread an aluminium foil on the racks.
  • Make small balls of dough like you do for chappati and roll it a little.
  • Put filling in the centre and close it.
  • Roll out again and make sure not to roll too thin.
  • Apply maida flour instead of oil to roll the dough as it makes the naans flaky and easier to handle.
  • Once the desired heat is reached, spread these naans on the sheet and close.
  • Keep checking every 3-4 mins and turn side once its done from the bottom.
  • It will develop golden brown flakes at spots.
  • Take out and spread butter on this and serve fresh.