Shahi Kaju Aloo

Description

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

Ingredients

 * 300 gms Potato (Aloo)
 * 4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
 * 1 tblsp chopped Ginger (Adrak)
 * 1 tsp chopped Garlic (Lasun)
 * 1/2 tsp Black Cumin Seed (Shah Jeera)
 * 1 Bay Leaf (Tej Patta)
 * 2 chopped Onion (Pyaj)
 * a pinch of Turmeric (Haldi)
 * 1/4 tsp Garam Masala
 * 2 tblsp chopped Coriander Leaves (Dhania Patta)
 * 1/4 cup beaten Curd (Dahi)
 * 1/4 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 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.
 * 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 the fried potatoes and chopped coriander to the garvy and simmer on low flame.
 * 16) Cook on low flame till the gravy thickens and coats all the potatoes.
 * 17) Serve hot with nan or paranthas.