Shahi Kaju Aloo Receipe

Food : Indian Mughlai Recipes : Shahi Kaju Aloo

Ingredients

  • 300 gms Potato (Aloo)
  • 4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
  • 1 tblsp chopped Ginger (Adrak)
  • 1 tsp chopped Garlic (Lasun)
  • 1/2 tsp Black Cumin Seed (Shah Jeera)
  • 1 Bay Leaf (Tej Patta)
  • 2 chopped Onion (Pyaj)
  • a pinch of Turmeric (Haldi)
  • 1/4 tsp Garam Masala
  • 2 tblsp chopped Coriander Leaves (Dhania Patta)
  • 1/4 cup beaten Curd (Dahi)
  • 1/4 cup Milk
  • Oil for frying

How to make Shahi Kaju Aloo :

  • Wash potatoes and peel and cut them into 1 inch pieces.
  • Fry the potatoes to a deep golden brown and keep aside.
  • Grind cashewnuts, ginger and garlic to a paste in a grinder.
  • Keep this paste aside.
  • Heat some of the oil in a heavy bottomed pan.
  • Add black cumin and bay leaf.
  • Wait for 30 seconds till cumin seeds stop spluttering.
  • Add onions and cook on low flame till onions turn soft but do not let them turn brown.
  • Add turmeric and garam masala. Stir to mix well.
  • Add the paste prepared earlier. Cook for 1 minute.
  • Add yogurt and stir fry till water evaporates.
  • Cook till it dries.
  • Add milk and about 1/2 cup of water to the gravy.
  • Boil and simmer for 2 -3 minutes.
  • Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
  • Cook on low flame till the gravy thickens and coats all the potatoes.
  • Serve hot with nan or paranthas.