Shahi Kaaju Aloo

Name: Shahi Kaaju Aloo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 250 g potatoes; 4 tbsp cashews; 0.25 cup water; 0.25 cup yogurt; 0.5 tbsp chopped ginger; 1 tsp chopped garlic; 0.5 tsp black cumin; 1 bay leaf; 1 cup onion; 0.25 tsp turmeric; 0.25 tsp garam masala; 2 tbsp finely chopped cilantro; 0.25 cup milk; oil; 4 tbsp oil; 0.5 cup water

Potatoes, cashews and yogurt simmered on the stove and spiced with ginger and cumin for a South Asian side dish. Serve with rotis or paranthas.

30 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
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.
2
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.
1 min
3
Add cashew-yogurt paste. Stir for 1 minute. Cook till dry. Add cilantro / coriander. Mix well for a minute.
1 min
4
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.
3 min
5
Reduce heat. Add milk. Mix well and remove fromheat. Serve with rotis or paranthas.