Nita Mehta's Shahi Kaaju Aloo
- Ready In:
- 250 g potatoes
- 4 tablespoons cashews, soaked in
- 1⁄4 cup water
- 1⁄4 cup yogurt
- 1⁄2 tablespoon chopped ginger
- 1 teaspoon chopped garlic
- 1⁄2 teaspoon black cumin (shah jeera)
- 1 bay leaf (tej patta)
- 1 cup onion, chopped finely (2 onions)
- 1⁄4 teaspoon turmeric (haldi)
- 1⁄4 teaspoon garam masala
- 2 tablespoons finely chopped cilantro (coriander leaf)
- 1⁄4 cup milk
- oil (for frying)
- 4 tablespoons oil
- 1⁄2 cup water
- wash potatoes and peel. Cut potatoes into 1 inch pieces.
- Fry the potatoes to a deep golden brown and keep aside. Grind cashews, yogurt, ginger, and garlic to a paste in a small coffee or spice grinder. Keep cashew paste aside.
- Heat 4 tbsp oil (note: second amount of oil) in a heavy based wok/pan. Add black cumin and bay leaf. Wait for 30 seconds until cumin stops sputtering. Add onions and cook on low heat until onions turn light brown. Add tumeric and garam masala. Stir to mix well.
- Add cashew-yogurt paste. Stir for 1 minute. Cook till dry.
- Add cilantro / coriander. Mix well for a minute.
- Add water to get a gravy. Boil and simmer for 2-3 minutes.
- Add the fried potatoes to the gravy and simmer on low heat. Cook on low heat till the gravy gets thick and coats the potatoes.
- Reduce heat. Add milk. Mix well and remove fromheat. Serve with rotis or paranthas.
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RECIPE SUBMITTED BY
<p>I like food! I like video games! I've never been able to combine the two successfully. <br /> <br />I live in St. Catharines Ontario, and was taught how to cook by both my parents. <br /> <br />I have been working on what I like to call "Quick and Dirty Recipes". They are recipes with very little prep time, and very easy to put together. They are also the kind of recipe you can do on a budget for only one or two people. Most of them you can prep for long before (as long as the cut food keeps) and just throw them together at a moment's notice.</p>