Shahi Aloo Dum / Indian Restaurant Style Kashmiri Shahi Baby Potato Curry

Cooking.Shooking's picture

Apr. 19, 2017

Shahi Aloo Dum, or Rich Baby Potato Curry is one of the simplest most delicious recipes. Be it Punjabi Style, Bengali Style, Delhi Style, Kashmiri Style or Home Style, any-where this dish went, people adapted to their taste-buds. Today, we're making this Indian Curry in Kashmiri Style. So this Kashmiri Style Shahi Aloo Dum that we eat in the Restaurants is in the channel today, try it out in your kitchen share with us how it goes for you!


Mustard oil 3 Tablespoon
Jeera 1/2 Teaspoon
Cashewnuts 3 Tablespoon
Besan 1 Tablespoon
Fennel powder 1 Teaspoon
Coriander powder 1 Teaspoon
Red chili 1 Teaspoon
Garam masala 1/2 Teaspoon
Cumin powder 1/2 Teaspoon
Haldi 1/2 Teaspoon
Clove powder 1/4 Teaspoon
Kasoori methi 1/4 Teaspoon
Asafoetida 1/8 Teaspoon
Tomato 1 , finely chopped
Salt 1 Teaspoon
Dahi 1/2 Cup (8 tbs)
Baby potatoes 25



1. To begin with, Heat up a pan, add in 2-3 tbsp of mustard oil. Once it starts smoking, lower the flame and add in - cumin seeds, green chili, cashews, gram flour, fennel seeds, kasoori methi, garam masala, cumin powder, clove powder, coriander powder, red chili powder, asafoetida, turmeric powder.

2. Stir and roast the spices for 2-3 mins, add in 1 chopped tomato & salt, cook till mushy.

3. Pour in 1/2 cup of curd and stir continuously. Cook this mixture well in low flame until oil starts separating.

4. Add in the potatoes and stir fry for 3-4 minutes.

5. Add water to make a watery gravy and get to a boil. Medium flame until it starts boiling, after which we will cover and cook for 10-12 minutes in low flame.


6. Serve Hot!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4