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Shahi dum aloo and tandoori oven naan Recipe

Shahi dum aloo and tandoori oven naan is a popular Indian Side-Dish
Author :
On :
Monday, 21 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 8 - baby Potatoes
  • 1 medium - Onion
  • 6 tbsps - Tomato puree
  • 1/2 inch - Ginger
  • 6 pods - Garlic
  • 2-3 - Green chilli
  • 2 tbsps - Cream (fresh or frozen )
  • 1/4 cup - Milk
  • 1/2 cup - water
  • A pinch - Sugar
  • salt
  • 10-12 - cashews
  • 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 naan:
  • 1.5 cups - Maida
  • salt
  • A pinch - Sugar
  • 1/2 tsp - ajwain seeds
  • 2 tsp - oil
  • 1/2 cup - Curd
  • 1/2 tsp - baking powder
  • For filling: 2 - potatoes, boiled and mashed
  • A few sprigs chopped - fresh Cilantro
  • salt
  • Butter
  • Green chillies
  • How to Make Shahi dum aloo and tandoori oven naan:

    1. Peel the baby potatoes and keep it 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 2-3 tbsp of oil in a wok and to this add cumin seeds.
    5. Then add the onion garlic paste to it 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 then the milk might cuddle.
    11. Add water to this and salt, sugar and finally add the fried potatoes and let it simmer for about 15-20 mins.
    12. Check tenderness of potatoes with a fork and finally add cashews to this .
    13. Top with fresh coriander and serve with tandoori naan.
    14. Tandoori naan:
    15. Make a dough with all the ingredients above and keep aside for a few hours. The longer it is kept the better it is to handle.
    16. Now in the mashed potatoes, add cilantro, chopped green chillies, salt, garam masala and mix well.
    17. To make the naan, heat oven to maximum heat that's about 500 F and spread an aluminium foil on the racks.
    18. Make small balls of dough like for chapatti and roll it a little. Put filling in the centre and close it and roll out again. Make sure not to roll it too thin.
    19. Apply maida flour instead of oil to roll the dough as it makes the naans flaky and easier to handle.
    20. Once the desired heat is reached, spread these naans on the sheet and close.
    21. Keep checking every 3-4 mins and turn the side once its done from the bottom (it will develop golden brown flakes at spots).
    22. Take out and spread butter on this and serve fresh.


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