An easy-to-prepare yet rich preparation, shahi aloo is fit for even a grand dinner menu! cashews and raisins not only add to the grandeur but also enhances the flavour.
Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 4 servings
Ingredients
14 to 16 boiled and peeled baby potatoes
3 tbsp oil
1 cup finely chopped tomatoes
3 tbsp curds (dahi)
1 tsp chilli powder
6 cashewnuts (kaju)
1 tbsp raisins (kismis)
2 tbsp finely chopped coriander (dhania)
1/2 tsp sugar
salt to taste
To Be Ground Into A Smooth Paste (using A Little Water)
25 mm (1”) piece cinnamon (dalchini)
2 cardamoms
3 cloves (laung / lavang)
6 black peppercorns (kalimirch)
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1 tsp poppy seeds (khus-khus)
12 mm ( 1/2") piece ginger (adrak)
3 garlic (lehsun) cloves
1/2 tsp chilli powder
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally and mashing the tomatoes with the back of a spoon.
Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute, while stirring continuously.
Add the cashewnuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.
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