Shahi Aloo Curry

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

Ingredients:

           

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

Method:

• 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.