Shahi Aloo
by shah_seema
23 Apr 2001
This recipe has been viewed 12788 times
A judicious blend of spices, flavours and taste, shahi aloo is a tempting vegetable recipe. With potatoes diced and cooked in a spicy rich chicken gravy, shahi aloo is simply irrestible and yet so simple to prepare. Find other mouthwatering aloo recipe, vegetable recipe, fish recipe at tarla dalal.com
Shahi Aloo recipe - How to make Shahi Aloo
Preparation Time: Cooking Time: Total Time:
Ingredients
12 baby potatoes
1 tomato, chopped
2 tbsp curds (dahi)
1 tsp chilli powder
6 cashewnuts (kaju)
1 tbsp raisins (kismis)
1/2 tsp sugar
3 tbsp oil
oil for deep-frying
To be ground into a paste
1 stick cinnamon (dalchini)
seeds of 2 cardamom (elaichi)
3 cloves (laung / lavang)
6 black peppercorns (kalimirch)
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1 tsp poppy seeds (khus-khus)
12 mm. (1/2") piece ginger (adrak)
3 cloves of garlic (lehsun)
1/2 tsp chilli powder
For the topping
2 tbsp chopped coriander (dhania)
Method
- Prick the potatoes with a fork and deep fry them in oil until soft. remove and keep aside.
- Heat 3 tablespoons of oil and fry the paste for 1 to 2 minutes.
- Add the tomato, curds, chilli powder and fry for 1 minute. add the cashewnuts and raisins and fry for 1/2 minute more.
- Add the potatoes with 1/2 teacup of water and cook for 3 to 4 minutes.
- Add the sugar and salt.
- Sprinkle coriander on top and serve hot puris or parathas.
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