Shahi Dum Aloo - How to make Dum aloo gravy recipe with Baby Potatoes

Shahi Dum Aloo is yet another spicy and tasty Gravy recipe,  so lets learn how to make Dum aloo gravy recipe with small Baby Potatoes. We can make Dum Aloo using diced big aloo pieces. But a Baby Aloo as a whole looks even more appetizing and suits better for this recipe as you can have a whole Aloo in the saucy n creamy Aloo gravy. Dum aloo without onion and garlic is preferred during fasting days.

Shahi Dum Aloo Gravy Recipe

It is called as Shahi Dum Aloo as Cashew and Onion paste is used in this recipe where cashew is a key ingredient in any shahi recipes. 

There are many variations in Dum aloo gravy recipes such as Punjabi Dum Aloo, Kashmiri Dum Aloo and Bengali Dum Aloo. In these recipes Khova is used also along with cashew and onion paste. Tomatoes and green chilli paste is also used in these variations.

You can serve Shahi Dum Aloo with Naan, Chapathi, Pulaos etc. I served it as a side dish for Carrot Peas Pulao recipe.

Do visit other aloo gravy recipes,

- Potato (aloo) Kurma for chapathi and poori

- Potato (aloo) Capsicum Sabzi for Chapati
 

Shahi Dum Aloo - Ingredients:

For Boiling and Frying Potatoes:

1. Baby Potatoes - 10
2. Water - As needed
3. Oil - 5 to 6 tbsps

For Grinding:

1. Oil - 2 tsps
2. Onion - 2
3. Cashews - 10 to 12

For Preparation:

1. Ginger Garlic Paste - 1/2 tsp
2. Cumin Seeds - 1 tsp
3. Curd - 1/2 cup
4. Water - As needed
5. Oil - 3 tsps
6. Garam Masala Powder - 2 tsps
7. Red Chilli Powder - 2 tsps
8. Turmeric Powder - 1/2 tsp
9. Coriander Powder - 1 tsp
10. Cumin Powder - 1 tsp
11. Salt - To taste
12. Hing - 1/2 tsp
13. Kasuri Methi - 1 tsp


Procedure:

How to make Dum aloo gravy recipe with Baby Potatoes

1. Boil Baby potatoes, peel and prick them using a fork, drain on a tissue before frying so that excess moisture if any may drain up
2. Pricking with a fork helps the oil enter aloo and it gets cooked evenly and quickly
3. Heat oil for frying baby potatoes, place baby potatoes in the oil and fry nicely till the outer layer of aloo becomes crisp and golden in colour. Keep turning potatoes while frying using tongs so that they get fried evenly on all sides.

4. After frying nicely, drain baby potatoes on tissue so that excess oil oozes out

5. Heat oil in a pan, add onion pieces and cashews, fry nicely
6. When they are fried, cool down and grind to a fine paste, keep aside

7. Heat oil in a pan, add cumin seeds, once they splutter add ginger garlic paste, hing and cook for a minute
8. Add fried baby potatoes, onion cashew paste and mix nicely
9. Add all the spices i.e. Garam Masala Powder, Red Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Salt and mix nicely

10. Add beaten curd and water and mix nicely
11. Simmer the flame, cover and cook till gravy thickens to creamy texture

12. Add crushed Kasuri Methi, mix nicely, switch off and your Shahi Dum Aloo gravy recipe is ready to serve.

Baby Potatoes curry recipe

Carrot Peas Spicy Pulao Recipe-Pattani Sadam-Recipe for Peas Pulav

Spicy Pulao Recipe with Carrots and green Peas also called mutter or matar pulao recipe or Gajar Mataranwale Chaul in hindi (Chaul means Rice and Matar means Peas) is a quick and easy to make rice recipe. In tamil it is know as Pattani Sadam. This Carrot Peas Pilaf is rich n spicy one pot meal and suits better for any special occasion. It is healthy too as carrots and green peas both are highly nutritious. Green Peas is a winter season crop. Peas are rich in fibre, act as anti-oxidants, good source of folic acid which is good for expectant mothers as folic acid is a vital nutrient which prevents neural defects in new born babies. Carrots are rich source of Vitamin A, K, B6, Folate, Manganese, Thiamin, Niacin. They are good for eye sight, improves complexion, hemoglobin in blood etc.

This Recipe for Peas Pulav with nutritious carrots is a healthy dish for kids hence we can make this less spicy for them, you can pack this rice for their lunch box and Instead of dicing carrots to small cubes, I have grated them because some kids don't like to eat carrots.

If you dice the carrots to small pieces they will keep carrot pieces aside and eat just the rice. Whereas if you add grated carrot then they won't have any chance to omit carrot and will eat the whole rice.


You kid is still not comfortable with carrots? try this simple peas pulao recipe without carrots.
 
I have also prepared Dum Aloo gravy recipe for peas pulav and it tasted really awesome, I will post it soon. Meanwhile you can check my Potato Kurma recipe to pair up with this rice. You can also serve it with any kind of raitas, 

Must try these Carrot and Peas pulao side dishes,  

- How to make Boondhi Raitha for pulao and biryani 

- How to make Namkeen Raitha for pulao

 
Ingredients:

Carrot Peas Spicy Pulao Recipe - Pattani Sadam

 

1. Rice - 2 cups
2. Carrots (Gajar) - 1 cup grated
3. Green Peas (Pattani) - 1/2 cup
4. Green Chillies - 4
5. Curry Leaves - 2 sprigs
6. Mint Leaves - 2 to 3 sprigs
7. Coriander Leaves - 2 to 3 tsps
8. Onion - 1 big sliced
9. Tomatoes - 2 to 3 medium sized
10. Ginger garlic paste - 1/2 tsp
11. Red Chilli Powder - 1 tsp
12. Turmeric Powder - 1/2 tsp
13. Salt - To taste
14. Garam Masala Powder - 1 tsp
15. Bay Leaf - 1
16. Cinnamon - 1 inch stick
17. Cardamom - 3 pods
18. Peppercorns - 3 to 4
19. Cumin Seeds - 1 tsp
20. Oil - 4 tsps 

Also you must try this, How to make carrot beans poriyal recipe

Procedure: 

How to make Recipe for Peas Pulav with carrots

 

1. Soak 2 cups of rice in 4 cups of water for 20 minutes
2. Heat oil in a pan, add bay leaf, cinnamon stick, cardamom pods, peppercorns and cumin seeds
3. When they are fried and nice aroma comes, add green chillies, onion pieces, curry leaves and fry till onion pieces turn transparent
4. Add ginger garlic paste, mint leaves and fry for a minute
5. Add grated carrot and fry till it shrinks for about 2 to 3 minutes
6. Add green peas, tomatoes, salt, turmeric powder, red chilli powder, garam masala powder and fry till tomato pieces become soft
7. Now add soaked rice along with the water, mix once, cover and cook in low to medium flame till rice is cooked properly
8. Switch off the flame, garnish with coriander leaves and Spicy Pulao Recipe or Pattani Sadam is ready to serve with any gravy or raitha.

Carrot and Peas Spicy Pulao Recipe - Pattani Sadam

 

Other recipes to try with green peas or matar,

- How to make Mushroom Green Peas masala Gravy Recipe

- How to make Matar ki Ghugni Recipe or Pattani Sundal Recipe

Regi Pandu Chikki recipe with sugar | Regipallu - Jujubes Recipe

Regi Pandu Chikki recipe with sugar or Jujube fruit fudge-Brittle is a tasty, easy and healthy recipe and most people like this sweet. It is a unique fudge recipe made with green jujube yet similar to dry fruit chikki recipe. Regipandu or Jujube is a tasty berry fruit available in markets during winter, so I thought of making these chikkis for this pongal or sankrati festival. Regipandu or Regi pallu as it is referred to in Telugu or Regi pandu in english is called as jujube fruit, available in different sizes, colors and tastes. 

Bigger size fruits which are almost the size of plums are referred to as Seema Regi pandu or Ganga Regipandu in Telugu language are also rich in nutrients but they won't taste as much good as the smaller ones. 

This fruit is initially green in colour and as they ripe they change to brownish colour. The firm white colored pulp inside the fruit changes to gooey and creamish in colour. The Jujube fruit as it ripens increases in its nutrient values too.

So most people doesn't like to eat the bigger ones. The bigger jujubes are really not of much taste. I wanted to make some recipe using the bigger seema regi pandu so that I can enhance its taste. And that is how I discovered this unique recipe.

Ingredients:

Regipallu or Regi Pandu Chikki recipe with sugar

1. Regi Pandu (Jujube) - 2
2. Ghee - 2 tbsps
3. Sugar - 6 tsps
4. Almonds - 1 tsp
5. Cashews - 1 tsp


Must read:  How to make Mango Burfi or Fudges

Procedure: 

How to make Regi Pandu Chikki recipe with sugar

1. Wash, deseed and chop jujube fruits into small chunks
2. Heat a pan, add ghee
3. Once ghee is melted, add jujube chunks and fry for about 5 minutes till chunks shrink and change to pale in colour
4. Now roast nuts in the ghee, add sugar and keep mixing
5. Let the sugar cook till 2 string consistency is reached
6. Now switch off the flame and pour this into a plate greased with ghee
7. Let it cool down or you can refrigerate it
8. When it becomes stiff cut into squares and serve
9. Yummy and easy chikkis using jujube fruit is ready
10. Shelf life is 2 days when refrigerated

Dahi Poha Recipe - Mosaru Avalakki - Curd Poha Recipe

Dahi Poha Recipe is a tasty combination of regular poha(Flattened Rice flakes) and curd. This recipe is named as Thayir Aval in Tamil, Perugu Atukulu in Telugu and Mosaru Avalakki recipe in Kannada and Dahi Poha in hindi. Flattened Rice flakes also called as Beaten Rice is made out of regular rice. So like rice, Rice flake is also a nice filling ingredient. Slight tanginess in curd gives a nice refreshing taste to the recipe and makes it an interesting and thriving for more recipe. As Rice flakes is made out of Rice it contains all the nutrients present in Rice. It is rich in carbs and vitamins whereas curd is rich in calcium and magnesium, improves immunity system.

So in this best poha recipe is a very nutritious and healthy food with less or even minimal spices. Adding Potato and Tomato to the recipe gives a healthy and tasty touch.



In North and South India people include this recipe in their daily breakfast menu as they are rich in nutritional values and also is very filling. Am gonna share many different types of easy poha recipes in this space but for now relish the tangy and yummy taste of Dahi Poha Recipe. Note that there are 2 varieties in Poha thick and thin. Here I used Thick Poha for this recipe. Thin Poha is generally used in making snack mixture.

Dahi Poha Recipe - Ingredients

1. Thick Poha - 125 gms
2. Curd (Yogurt) - 1 n 1/2 cup
3. Green Chillies - 4 to 5
4. Onion - 1
5. Tomato - 1
6. Potato - 1 small
7. Peanuts - 3 tsps
8. Roasted Channa Dal - 3 tsps
9. Curry Leaves - 1 sprig
10. Coriander Leaves - 2 to 3 sprigs
11. Salt - To taste
12. Turmeric Powder - 1/4 tsp
13. Mustard Seeds - 1/2 tsp
14. Cumin Seeds - 1/2 tsp
15. Oil - 2 to 3 tbsps

Must Read other recipes with Dahi/Curd:
 
- How to make Boondi raita
- Namkeen Mathri Dahi Raita for Pulao

How to make Dahi Poha Recipe or Mosaru Avalakki or Curd Poha Recipe - Procedure:

1. Wash poha under water for a minute to remove any dirt and drain immediately
2. Now add a pinch of salt to curd, pour this curd over washed poha and mix nicely

3. Poha should absorb the curd. After absorbing curd, poha should be dry it should not be mushy. You can add more curd if you want it to be mushy it depends on your taste. As per the given measurements poha will absorb entire curd and remains dry

4. Now heat oil in a pan, once oil is hot add mustard and cumin seeds
5. Once they splutter, add chopped green chillies, peanuts, roasted channa dal, onion and curry leaves

6. When onion pieces turn transparent, add diced potato and fry nicely
7. When potato is fried, add chopped tomato, salt and turmeric powder and let tomato pieces cook till they mash up completely
8. Now add poha soaked in curd and mix nicely, cover and cook for 2 to 3 minutes on
low flame

9. Now dish out, garnish with coriander leaves and serve hot steaming Dahi Pohe or Mosaru Avalakki for your breakfast.
10. It tastes yummy, you can add mixture also on top of Curd Poha Recipe and serve.

Boondi Laddu Recipe - How to make Boondi Ladoo at home

Boondi Laddu Recipe is yummy and most preferred among other Laddu recipes. It is a must to be present sweet in the Lunch menu of Indian weddings and festivals like Pongal/sankranthi/Diwali. Laddoos are basically a round ball shaped sweet made using flour, sugar and oil of-course. Unlike other Laddus it is very difficult to make. 

Learn how to make boondi ladoo at home step by step. First you need to have a good hands on experience in making boondi recipe. 


Later comes shaping the Laddoos into round balls while the stuff is still warm, which is the most difficult part in making this sweet recipe.

Boondi Laddu Recipe - Ingredients

1. Besan Flour - 200 gms
2. Sugar - 150 gms
3. Water - As needed
4. Cashews - 25 gms
5. Raisins - 25 gms
6. Cardamom Powder - 1 tsp
7. Oil - For Deep Frying

How to make Boondi Ladoo at home step by step

How to make Boondi:

1. Heat oil for deep frying in a heavy bottomed pan or kadai
2. In a bowl, add water to besan flour and mix nicely without any lumps
3. Consistency of the batter is very much important for making Laddoos. Batter should neither be too thin nor too thick

4. To check the proper consistency of the batter, When oil is hot put a small drop of the batter into hot oil
5. This small drop of batter should immediately puff up into a bubble and should come up and float on top of the oil. This bubble is referred to as Boondhi. Hence the recipe named Boondi Laddu.

6. Also the boondi should not have any tail i.e. it should be round in shape
7. If boondi is not properly round in shape, then later when you pour a ladle full of batter, each boondi formed will stick to each other while frying, which is not desired
8. For making Laddu recipe we need to use 2 ladles which have holes. One ladle should be bigger in size and another a bit smaller one

9. If you are sure with the consistency then start making boondi. For this hold big ladle with holes on top of hot oil pan and pour a cup full of batter on it
10. Batter oozes out from holes of the ladle and fall into hot oil
11. As soon as they fall in hot oil they puff up as bubbles and float on top of oil
12. When these bubbles float on oil, using a smaller ladle with holes remove the bubbles from oil and drain them in a strainer

13. Likewise make boondi using entire batter in many batches
14. When the batter is finished now proceed to make sugar syrup or paakam

Must Read other healthy sweet recipes: 

- Raagi/Finger millets laddu with dates and dry fruits 
- Nutritious and Delecious WAlnut rolls recipe

How to make Sugar Syrup for Boondi Laddu Recipe:

 

15. Put sugar in a separate pan and add water till the sugar is immersed in water. Heat this till 2 string consistency of the sugar syrup is obtained
16. Switch off the flame for sugar syrup, add cardamom powder and boondi prepared into the sugar syrup. Also fry dry fruits cashews, raisins and add them too

17. Mix the whole thing and let it cool down for 10 to 15 minutes. It should be warm enough but not completely cooled down
18. Now wear plastic gloves, grease them with ghee and roll the stuff into Laddu when the stuff is warm
19. Wearing gloves is mandatory because we should roll them when stuff is still warm

20. Take some stuff in hand, squeeze it, oil and sugar syrup  will squeeze out and roll it into round ball

21. After rolling Laddoos keep them in open air for 10 to 15 minutes. This is also important because if you store immediately after rolling they might break after sometime. Keeping them in open air for some time helps them become firm

22. Also keeping Laddus in open air help the moisture if any in them to dry up and thus prevents formation of fungus after storing

23. Boondi Laddu recipe andhra style is ready. Store them in a container, shelf life is 10 to 15 days.

south indian boondi ladoo recipe

Also Read similar festival recipes, 

- How to make ariselu andhra style 

- How to make Kobbari Kajjikayalu or karigadabu or Coconut-Gujjia

Potato Kurma for Poori and Chapathi - Aloo Curry Andhra style

Potato Kurma for Poori and Chapathi or Aloo Curry Andhra style is a spicy gravy recipe made using coconut paste. This Alu Kurma or curry also goes well with flavourd rice varieties and sometimes with rice too. In Tamil Puri Kurma is called as Puri Kizhangu, in Hindi it is called as Puri Bhaji, in telugu alugadda kura or bangaladumpa koora. I make puri with Alu Kurma mostly on sundays or while inviting guests as this stands as a rich and heavy duty recipe so filling and also equals a brunch. 

In south Indian hotels Aloo Curry gravy and/or Chapathi is most commonly served vegetarian indian food at breakfast, dinner time. 


Poori is another delicious south indian veg recipe especially for breakfast and I have already posted a Kurma recipe made with besan flour which suits better for Pooris. In that recipe "Besan" (gram flour) is the main ingredient whereas in our current recipe "Aloo" (Potatoes) is the main ingredient. Where as my earlier post Potato Masala for Dosas, poori and chapathi is a different recipe, it is the masala curry which is served in andhra hotels for dosas. 

Potato Kurma for Poori and Chapathi - Ingredients

1. Potatoes - 250gms (I took baby potatoes you can use big potatoes also)
2. Onions - 2
3. Green Chillies - 2
4. Curry Leaves - 1 sprig
5. Coriander Leaves - 2 to 3 sprigs
6. Ginger Garlic Paste - 1 n 1/2 tsp
7. Turmeric Powder - 1/2 tsp
8. Salt - To Taste
9. Red Chilli Powder - 1 tsp
10. Garam Masala Powder - 1 tsp
11. Coriander Powder - 1/2 tsp
12. Dry Coconut Powder - 4 to 5 tsps
13. Oil - 2 to 3 tsps
14. Mustard Seeds - 1/2 tsp
15. Cumin Seeds - 1/2 tsp
16. Hing - 1/4 tsp
17. Water - 1 cup

Also read other aloo recipes,  

How to make shahi Dum aloo gravy recipe with Baby Potatoes

How to make capsicum alu sabji dry 

 

Procedure:

Potato Kurma for Poori or Aloo Curry Andhra style

1. Boil, peel and cut potatoes into pieces and heat oil in a pan

2. Add mustard and cumin seeds, once they splutter add green chilli and onion pieces
3. When they are fried nicely add curry leaves, ginger garlic paste, turmeric powder and cook for a minute
4. Now add potatoes, cover and cook till they become soft
5. Now add dry coconut powder and fry for 2 minutes, add water and let it cook for 5 more minutes

6. Now add salt, red chilli powder, coriander powder, garam masala powder and cook till oil oozes out probably for 5 more minutes
7. Now switch off and garnish with coriander leaves, this Aloo Kurma tastes awesome with hot n puffy pooris.

Aloo Curry Andhra style

If you like this Aloo Curry Andhra style recipe do share this with you friends and they will definitely say vahrehvah kya recipe hai.

Notes: 

Do check my "Poori Kurma" recipe which I have posted long back and suits better for Poori and roti.

And You can check my post to know the recipe of potato masala served for dosas which is different from the Alu Kurma recipe for puris.

How to make Namkeen Mathri Dahi Raita for Biryani or Pulao

Crispy Namkeen Mathri Raita or Yogurt raita recipe is an instant and easy side dish. Today will see how to make dahi raita for biryani, usually any Raita recipe suits better for pulao, biryani, flavoured rice varieties and this is one such unique variety. Raita is made using vegetables, fruits, snacks such as boondi and mildly flavoured with spice powders such as red chilli powder, jeera powder etc and will be very creamy in texture. There are many varieties of such as Onion Raita, Cucumber Raita, Pineapple Raita, Boondi Raita etc. 

Once I prepared Tomato Biryani, I wanted to eat Boondi Raitha but I didn't have boondi in home. My eyes fell on these namkeens and I came out with this awesome recipe. 

I used disc shaped namkeens of-course they were store brought, you can use any of your choice such as kaarappusa, sev, small ring fryums etc. Namkeen Raita is any how a new one in its race bcoz its my own creation and I don't think any one have tried it before, I bet you will definitely love this recipe because Namkeens are thick and more crispier when compared to boondi so you will enjoy the crispiness with dahi even you are late for dinner.

Also curd aka dahi is very good for health and it is advised to include in our daily routine as it is rich in proteins. Yogurt increases immunity system, decreases acidity. So when you eat any heavy and spicy meal do eat a cup of curd. It cools and soothes stomach from acidity.

Also read: How to make Boondi Raita

Let us discover how to make dahi raita with Namkeen Mathri

Namkeen Mathri Raita - Ingredients

1. Namkeens - 5 to 6 (I have used disc shaped, you can use any of your choice)
2. Curd - 1/2 cup
3. Mustard Seeds - 1/4 tsp
4. Cumin Seeds - 1/4 tsp
5. Channa Dal - 1/2 tsp
6. Split Urad Dal - 1/2 tsp
7. Salt - To taste
8. Turmeric Powder - 1/8 tsp
9. Red Chilli Powder - 1/2 tsp
10. Oil - 1 tsp
11. Water - 1/2 cup

How to make dahi Raita for Biryani or Pulao - Procedure

1. In a bowl mix water to curd and whisk it to remove lumps if any
2. Heat oil in a small tadka pan
3. When oil is hot, add mustard, cumin, channa dal and split urad dal
4. When dals turn colour slightly, add turmeric powder, salt and red chilli powder, mix once and switch off the flame
5. Pour this tadka in bowl of whisked curd and mix nicely
6. Now dip and soak namkeens in this raitha, add namkeens in to the raitha just a 10 minutes before serving
7. So that namkeens will be soft and slightly crunchy and tastes good while eating
8. If you add namkeens much before serving then they will become soggy and won't taste much good
9. I made this Namkeen Mathri Dahi Raita for Tomato Rice or Biryani. You can serve this with any rice variety and it best suits for veg biryani.