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, http://en.wikipedia.org/wiki/Mughlai_cuisine 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

Instructions

  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.
SuperCooker

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!)

Recipe Reviews 1 reviews

Chefsug
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