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Shahi Dum Aloo and Tandoori Naan Recipe

Shahi Dum Aloo and Tandoori Naan is a popular Indian Bread
Author :
On :
Wednesday, 2 August, 2017
Category :
Vegetarian Recipe
Course :
Bread Recipe
Cuisine :
Indian Recipe
Technique :
Braise Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

    1. Peel the baby potatoes and keep aside.
    2. Take onion, chillies, ginger garlic and puree them in the mixer.
    3. Heat oil and deep fry the potatoes till golden brown.
    4. Take about 2 to 3 tbsp of oil in a wok and add cumin seeds.
    5. Add onion garlic paste to this and keep frying till golden brown in colour.
    6. 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.
    7. To this add chilli powder, coriander powder, turmeric and stir well.
    8. Add a little cream to it and add garam masala.
    9. Finally, add milk and keep stirring till it begins to boil.
    10. This is important because if not stirred well the milk might cuddle.
    11. Add water, salt and sugar.
    12. Finally, add the fried potatoes and let simmer for about 15-20 mins.
    13. Check tenderness of potatoes with a fork and finally add cashews to this.
    14. Top with fresh coriander and serve with tandoori naan.
    15. For tandoori naan:
    16. Make a dough with all the ingredients above and keep aside for a few hours.
    17. The longer kept, the better it is to handle.
    18. To the mashed potatoes, add cilantro, chopped green chillies, salt, garam masala and mix well.
    19. To make the naan, heat oven to 500 F and spread an aluminium foil on the racks.
    20. Make small balls of dough like you do for chappati and roll it a little.
    21. Put filling in the centre and close it.
    22. Roll out again and make sure not to roll too thin.
    23. Apply maida flour instead of oil to roll the dough as it makes the naans flaky and easier to handle.
    24. Once the desired heat is reached, spread these naans on the sheet and close.
    25. Keep checking every 3-4 mins and turn side once its done from the bottom.
    26. It will develop golden brown flakes at spots.
    27. Take out and spread butter on this and serve fresh.


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