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shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo |

shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with 30 amazing images.



shahi aloo is a Mughal-style potato curry made with cashew nuts and yogurt. Learn how to make Mughlai shahi aloo.

shahi aloo is a popular Mughlai dish made with baby potatoes in a rich and creamy curd-based gravy. The name "Shahi" means "royal" in Hindi, and this dish is certainly fit for a king

shahi aloo is made first by making a smooth paste of cinnamon, cardamoms, cloves, pepper, dhania, jeera, poppy seeds, ginger, garlic and chilli powder and 3 tablespoons of water by grinding in a mixer.

Heat the oil in a kadhai and cook the tomatoes. Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute. Add the cashew nuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.

Add the baby potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve shahi aloo hot.

Ingredients for shahi aloo:

Potatoes: shahi aloo is centered around potatoes. Typically, baby potatoes or small, firm potatoes are used. They are usually parboiled or shallow-fried before being added to the gravy.

Tomato-Based Gravy: The creamy tomato-based gravy is the heart of shahi aloo. It's prepared using a combination of ripe tomatoes, onions, ginger, garlic, and a blend of aromatic spices. Cashew nuts or cream are often used to enhance the richness and creaminess of the gravy.

Spices: A variety of spices are used to flavor the dish, including cloves, red chili powder, cumin, coriander, ginger and sometimes saffron or cardamom for added depth of flavor.

Dairy: To achieve its creamy and rich texture, Shahi Aloo often includes dairy products like cream and milk. These ingredients contribute to the royal and luxurious aspect of the dish.

Nuts: Nuts like cashews or almonds are commonly used in Shahi Aloo. They are ground into a paste, and added to the gravy for creaminess and nuttiness.

shahi aloo is typically served hot and is a wonderful accompaniment to Indian breads like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. The creamy and mildly spiced gravy pairs wonderfully with the tender and flavorful baby potatoes, making it a delightful and indulgent dish.

shahi aloo is a dish that exemplifies the richness and opulence associated with Mughlai cuisine and is enjoyed for its royal taste and creamy texture.

pro tips for shahi aloo. 1. Mash the tomatoes with the back of a big spoon while cooking. This will enable the tomatoes to stick to the potatoes. 2. Mix well and cook on a slow flame for another 1 minute, while stirring continuously. You must cook on a slow flame or the curds will split.

Enjoy shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with step by step photos.

Shahi Aloo, Mughlai Aloo Sabzi

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Shahi Aloo, Mughlai Aloo Sabzi recipe - How to make Shahi Aloo, Mughlai Aloo Sabzi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients
Method
For shahi aloo
    For shahi aloo
  1. To make shahi aloo, make a smooth paste of cinnamon, cardamoms, cloves, pepper, dhania, jeera, poppy seeds, ginger, garlic and chilli powder and 3 tablespoons water by grinding in a mixer.
  2. Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 1 to 2 minutes.
  3. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally and mashing the tomatoes with the back of a spoon.
  4. Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute, while stirring continuously.
  5. Add the cashew nuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  6. Add the baby potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Serve shahi aloo hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy258 cal
Protein3.3 g
Carbohydrates32.4 g
Fiber2.9 g
Fat12.9 g
Cholesterol1.8 mg
Sodium22.1 mg
Shahi Aloo, Mughlai Aloo Sabzi recipe with step by step photos

like shahi aloo
    like shahi aloo
  1. like shahi aloo recipe | Mughlai aloo sabzi with kaju |  Mughlai shahi aloo |  

what is shahi aloo made of?
    what is shahi aloo made of?
  1. what is shahi aloo made of? See below image of list of ingredients for shahi aloo.  

how to boil baby potatoes?
    how to boil baby potatoes?
  1. In a glass bowl put the baby potatoes. Baby potatoes are small potatoes that are harvested early, before they reach full maturity. This gives them a sweeter flavor and a thinner, more delicate skin.
  2. Wash the baby potatoes in water. 
     
  3. Your potates are now clean. 
     
  4. Put in a pressure cooker. 
  5. Add salt to taste. 
  6. Pressure cook for 1 whistle. Be careful not to overcook the potatoes, or they will become mushy. 
  7. Drain.
  8. Peel the baby potatoes. Your peeled and boiled baby potatoes are ready. 

paste for shahi aloo
    paste for shahi aloo
  1. in a mixer  put 25 mm (1”) piece cinnamon (dalchini).
  2. Add 2 cardamoms.
  3. Add 3 cloves (laung / lavang).
  4. Add 6 black peppercorns (kalimirch).
  5. Add 1 tsp coriander (dhania) seeds.
  6. Add 1/2 tsp cumin seeds (jeera).
  7. Add 1 tsp poppy seeds (khus-khus).
  8. Add 1/2 tsp chopped ginger (adrak).
  9. Add 3 garlic (lehsun) cloves.
  10. Add 1/2 tsp chilli powder.
  11. Add 3 tablespoons water.
  12. Grind to a smooth paste.

making shahi aloo
    making shahi aloo
  1. To make shahi aloo recipe | Mughlai aloo sabzi with kaju |  Mughlai shahi aloo | heat 3 tbsp oil in a kadhai.
  2. Add the prepared paste.
  3. Sauté on a medium flame for 1 to 2 minutes.
  4. Add 1 cup finely chopped tomatoes.
  5. Mix well.
  6. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  7. Mash the tomatoes with the back of a big spoon while cooking. This will enable the tomatoes to stick to the potatoes.
  8. Add 3 tbsp curds (dahi).
  9. Add 1/2 tsp chilli powder.
  10. Mix well and cook on a slow flame for another 1 minute, while stirring continuously. You must cook on a slow flame or the curds will split.
  11. Add 6 cashewnuts (kaju).
  12. Add 1 tbsp raisins (kismis).
  13. Add 2 tbsp finely chopped coriander (dhania).
  14. Add 1/2 tsp sugar.  We have added sugar to the gravy to balance out the acidity of curd (yogurt).
  15. Add salt to taste. We added 1/2 tsp salt.
  16. Add ¼ cup of water.
  17. Mix well.
  18. Cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  19. Add 14 to 16 boiled and peeled baby potatoes.
  20. Mix well.
  21. Cook on a medium flame for 2 minutes, while stirring occasionally.
  22. Serve shahi aloo | Mughlai aloo sabzi with kaju |  Mughlai shahi aloo | hot.

pro tips for shahi aloo
    pro tips for shahi aloo
  1. Mash the tomatoes with the back of a big spoon while cooking. This will enable the tomatoes to stick to the potatoes.
  2. Mix well and cook on a slow flame for another 1 minute, while stirring continuously. You must cook on a slow flame or the curds will split.
  3. Be careful not to overcook the potatoes, or they will become mushy. Pressure cook for 1 whistle.
  4. Add 1/2 tsp sugar.  We have added sugar to the gravy to balance out the acidity of curd (yogurt).

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