>> Tuesday, November 4, 2014
Shahi Aloo ~ No Onion No Garlic Gravy
Potatoes - 4 big, cubed into 1" pieces.
Bay leaf - 1 no
Cumin Seeds - 1 tsp
Tomatoes, puree - 4 medium
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Cashews - 10 whole, make as paste
Garam Masala - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Butter - 1 tbsp
Oil - 1 tsp
Milk - 1/2 cup
To be ground to a paste:
Cinnamon - 1"
Cardamom - 2 whole
Cloves - 2 -3 nos
Whole Pepper - 1/2 tsp
Ginger - 1"
Coriander for garnish
How to make Shahi aloo
Make a paste of the spices by adding little water and ensure it's nicely ground. Keep it aside.
MW the potatoes for 7 - 8 mins and soak in water and peel. Cube into 1 inch pieces and keep it aside.
Make a puree of the tomatoes. Soak the cashews and make a smooth paste.
Heat a non stick pan with butter and oil. Add the bay leaf and cumin seeds. After couple of mins, add the the ground spice masala and saute well. Cook on high for the masala to get cooked well.
Next add the tomato puree, simmer and keep it covered for few mins. Then add the turmeric powder, salt, chili powder and coriander powder. Simmer and cook with lid covered till the tomatoes are cooked well.
Then add the roasted cumin powder, combine everything. Now add the boiled potatoes, stir well and cook till the aloos are coated well.
Add the garam masala, then cashew paste. Once the aloos are mixed well, add milk, a cup of water. Simmer with lid covered and cook for 10 mins.
Remove and check if the oil has seperated on the top, continue cooking till you get a thick gravy. This takes about another 5 - 7 mins.
Serve hot with rotis
You can add beaten curds and reduce the tomatoes to 2 nos. Can garnish with cream in the end to make it more rich.
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