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 :)
- 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
- * Wash potatoes and peel and cut them into 1 inch pieces.
- * Fry the potatoes to a deep golden brown and keep aside.
- * Grind cashewnuts, ginger and garlic to a paste in a grinder.
- * Keep this paste aside.
- * Heat some of the 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. (most important step in making this dish awesome, do this with a lot of patience, ensure the onions are cooked well).
- * 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 2 -3 minutes.
- * Add Fennel powder
- * Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
- * Cook on low flame till the gravy thickens and coats all the potatoes.
- * Serve hot with naan or paranthas.