Shahi Kaju Aloo

Description

 * Ethnicity - Mughlai, North Indian
 * Type of meal - Party, Lunch, Dinner

Ingredients

 * 300 gms potato (aloo)
 * 4 tbsp cashew nut (kaju) soaked in ¼ cup water
 * 1 tbsp chopped ginger (adrak)
 * 1 tsp chopped garlic (lasun)
 * ½ tsp black cumin seed (shah jeera)
 * 1 bay leaf (tej patta)
 * 2 chopped onion (pyaj)
 * a pinch of turmeric (haldi)
 * ¼ tsp garam masala
 * 2 tbsp chopped coriander leaves (dhania patta)
 * ¼ cup beaten curd (dahi)
 * ¼ cup milk
 * oil for frying

Directions

 * 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 cashew nuts, 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.
 * 9) Add turmeric and garam masala.
 * 10) Stir to mix well.
 * 11) Add the paste prepared earlier.
 * 12) Cook for 1 minute.
 * 13) Add yogurt and stir fry till water evaporates.
 * 14) Cook till it dries.
 * 15) Add milk and about ½ cup of water to the gravy.
 * 16) Boil and simmer for 2 -3 minutes.
 * 17) Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
 * 18) Cook on low flame till the gravy thickens and coats all the potatoes.
 * 19) Serve hot with nan or paranthas.