Saturday, 14 July 2012

Shahi Aloo Curry

Tempt your taste buds with this delightful Mughlai preparation of potatoes with cashew nut gravy.


4 Potatoes
2 chopped Onions
4 tblsp Cashews soaked in 1/4 cup water
4 -5 flakes Garlic
1" piece Ginger
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf
1/4 tsp Garam Masala
a pinch of Turmeric
1/4 cup beaten Curd
1/4 cup Milk
Oil for frying and 4 tbsp oil
2 tbsp Chopped coriander


  • Wash potatoes and peel and cut them into 1 inch pieces.
  • Fry the potatoes to a deep golden brown and keep aside.
  • Grind cashews, ginger and garlic to a paste in a grinder. Keep this paste aside.
  • Heat 4tbsp 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 3 -5 minutes.
  • Add the fried potatoes and chopped coriander to the gravy and simmer on low flame.
  • Serve hot with nan or paranthas.


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