Shahi Kaaju Aalu

Dollarx16 on Dollarx16 on Dollarx16 off Dollarx16 off Economical ($2-5 per person)

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Servs: 4   Makes: medium sized bowl? (didnt know what to write here :)   Prep:   Cook:

This is a Mughlai recipe, a recipe used by the Moghul royals in India/Pakistan, I found this recipe on the net, made some corrections/additions to it and I came up with a crowd pleaser that would make most of my friends yearn to eat it but at the same time make them feel guilty about the calories :)

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Ingredients [?]

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  • add   300 gms Potato (Aloo/Bataata)
  • add   4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
  • add   1 tblsp chopped Ginger (Adrak)
  • add   1 tsp chopped Garlic (Lasun)
  • add   1/2 tsp Black Cumin Seed (Shah Jeera)
  • add   1 Bay Leaf (Tej Patta)
  • add   2 chopped/minced Onion (Pyaj/Kandha)
  • add   a pinch of Turmeric (Haldi)
  • add   1/4 tsp Garam Masala
  • add   2 tblsp chopped Coriander Leaves (Dhania Patta)
  • add   1/4 cup beaten Yogurt/Curd (Dahi)
  • add   1/4 cup Milk
  • add   2-3 tsps of Fennel Powder (Saunf powder)
  • add   Oil for frying


  1. * Wash potatoes and peel and cut them into 1 inch pieces.
  2. * Fry the potatoes to a deep golden brown and keep aside.
  3. * Grind cashewnuts, ginger and garlic to a paste in a grinder.
  4. * Keep this paste aside.
  5. * Heat some of the oil in a heavy bottomed pan.
  6. * Add black cumin and bay leaf.
  7. * Wait for 30 seconds till cumin seeds stop spluttering.
  8. * Add onions and cook on low flame till onions turn soft but do not let them turn brown. (most important step in making this dish awesome, do this with a lot of patience, ensure the onions are cooked well).
  9. * Add turmeric and garam masala. Stir to mix well.
  10. * Add the paste prepared earlier. Cook for 1 minute.
  11. * Add yogurt and stir fry till water evaporates.
  12. * Cook till it dries.
  13. * Add milk and about 1/2 cup of water to the gravy.
  14. * Boil and simmer for 2 -3 minutes.
  15. * Add Fennel powder
  16. * Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
  17. * Cook on low flame till the gravy thickens and coats all the potatoes.
  18. * Serve hot with naan or paranthas.

ChefsugNote From The Chef

SuperCooker 17:28, 28 Jun 2009

If you feel guilty to use only cashewnuts, replace 50% of cashewnuts with freshly roasted peanuts. The dish would taste different, but either way you cook it, I bet its gonna taste amazing. If you want to save yourself some time, replace the potatoes with panneer (usually known as Indian Cottage Cheese). (will upload the pic soon!)

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