ReelsMealsTry one reel

Shahi Stuffed Aloo Dum

Recipe from Pradiptaa, from their Instagram reelWritten down by ReelsMeals from the caption and voiceover. Added 22 October 2026.

30 minutes to prep, 40 to cook. Shahi Stuffed Aloo Dum is a regal Bengali classic where boiled potatoes are filled with a rich paneer‑khoya stuffing and simmered in a fragrant, creamy gravy. The dish balances sweet, spicy, and nutty notes, making it a luxurious centerpiece for festive meals.

Free, no account. It stays on this device until you sign in.

Shahi Stuffed Aloo Dum by Pradiptaa, a frame from the Instagram video

Method

  1. Boil the potatoes until tender, then let them cool. Slice each potato lengthwise, scoop out the pulp, and mash it.

  2. Heat oil in a pan, add whole spices (cloves, green cardamom, cinnamon stick, red chilli), hing, and ginger; sauté briefly.

  3. Add grated paneer, khoya, the mashed potato pulp, chopped green chilies, sugar, nutmeg, garam masala, chopped cashews, raisins, and kasuri methi. Mix well and season with salt to taste to form the stuffing.

  4. Stuff each boiled potato with the prepared stuffing and set aside.

  5. For the gravy, melt ghee in a pot, add whole spices (cloves, cinnamon stick, cardamom, dry red chilli), shah jeera, and hing; sauté for a minute.

  6. Stir in ginger paste, then add cumin powder, coriander powder, Kashmiri red chilli powder, and garam masala; cook for 30 seconds.

  7. Whisk in fresh curd, then add cashew paste, melon seed paste, chopped green chilies, hot water, and fresh cream. Simmer the gravy on medium heat until it thickens, about 5‑7 minutes.

  8. Gently place the stuffed potatoes into the gravy, cover, and cook on low heat for 10‑12 minutes until the potatoes absorb the flavors.

  9. Garnish with fresh coriander leaves and serve hot with luchi.

Tips while you cook

Prep the potato shells first
Boil, cool, slice, and scoop the potatoes before starting the stuffing.
Sauté whole spices briefly
Add cloves, cardamom, cinnamon stick, red chilli, hing, and ginger to hot oil and stir just until fragrant.
Simmer gravy until thickened
After adding curd, pastes, water, and cream, cook the gravy on medium heat for 5‑7 minutes until it thickens.
Cover while the stuffed potatoes finish cooking
Place the filled potatoes in the gravy, cover, and cook on low heat for 10‑12 minutes to let flavors meld.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

Made it?

Tap a star to rate it. Ratings help other cooks decide what to make next.

Rate this recipe

Watch Pradiptaa make it. The video loads from Instagram when you tap.

Pradiptaa made this.

The recipe comes from Pradiptaa’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Pradiptaa and want this changed? Email [email protected].

Share or print it

Credit or embed it on your own site

More dinner recipes