Shahi dum aloo and tandoori oven naan

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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

  • Peel the baby potatoes and keep it aside.
  • Take onion, chillies, ginger, garlic and puree them in the mixer.
  • Heat oil and deep fry the potatoes till golden brown
  • Take about 2-3 tbsp of oil in a wok and to this add cumin seeds.
  • Then add the onion garlic paste to it 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 then the milk might cuddle.
  • Add water to this and salt, sugar and finally add the fried potatoes and let it 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.
  • Tandoori naan:
  • 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.
  • Now in the mashed potatoes, add cilantro, chopped green chillies, salt, garam masala and mix well.
  • To make the naan, heat oven to maximum heat that's about 500 F and spread an aluminium foil on the racks.
  • 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.
  • 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 the 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.