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1. Prep the Potatoes: Start by boiling the baby potatoes until they are just tender. Drain and set aside. For extra flavor, you can prick the potatoes with a fork to allow the masala to infuse better.

2. Heat the Oil: In a large skillet or kadai, heat the vegetable oil over medium heat. If using onions, add them now and sauté until they turn golden brown, about 5 minutes.

3. Garlic and Masala: Stir in the minced garlic and cook for about 1 minute, until fragrant. Add the Shahi Dum Aloo Complete Masala to the skillet. Sauté for another 2-3 minutes, allowing the spices to release their aromatic oils.

4. Create the Gravy: Lower the heat and mix in the plain yogurt. Stir well to combine with the spices, creating a creamy base. If using heavy cream, add it now and stir to incorporate, making the gravy richer and creamier.

5. Add Potatoes: Gently add the boiled baby potatoes to the skillet. Carefully stir to coat the potatoes evenly with the masala and gravy. Cook on low heat for about 10 minutes, letting the potatoes absorb the flavors and the gravy thicken.

6. Adjust Seasoning: Taste the curry and adjust the seasoning with salt if needed. If you prefer a thicker gravy, cook for a few more minutes until it reaches your desired consistency.

7. Garnish and Serve: Garnish with freshly chopped cilantro for a burst of color and freshness. Serve hot with naan, roti, or rice. A squeeze of lemon juice adds a bright contrast to the creamy curry.

Shahi Dum Aloo transforms humble potatoes into a luxurious dish that feels both comforting and indulgent. The rich, creamy gravy, infused with

Shahi Dum Aloo

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