Recipes Home : Mughlai : Shahi Kaju Aloo Recipe

SHAHI KAJU ALOO RECIPE

• 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.
  
  
• 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 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 nan or paranthas.