This royal dish of shahi kaaju aloo is a tantalizing blend of potatoes, cashews and spices, fit for a king!
Ingredients: Cashews, Potato, Cumin, Bay leaf, Garlic, Coriander, Milk, Onion, Ginger, Curd, Garam masala, Cooking oil
Wash and peel 250g of potatoes, then cut them into 1-inch pieces.
Fry the potato pieces in oil until they turn deep golden brown, then set them aside.
In a small grinder, combine 4 tablespoons of cashews, 1/4 cup of yogurt, 1/2 tablespoon of chopped ginger, and 1 teaspoon of chopped garlic. Grind the mixture into a paste and set it aside.
Heat 4 tablespoons of oil in a heavy-based wok or pan.
Add 1/2 teaspoon of black cumin and 1 bay leaf to the oil. Wait for 30 seconds until the cumin stops sputtering.
Add 1 cup of chopped onions to the pan and cook on low heat until they turn light brown.
Stir in 1/4 teaspoon of turmeric and 1/4 teaspoon of garam masala, mixing well.
Add the cashew-yogurt paste to the pan and stir for 1 minute. Cook until the mixture becomes dry.
Mix in 2 tablespoons of chopped cilantro and cook for an additional minute.
Pour in 1/2 cup of water to create a gravy. Bring it to a boil and then let it simmer for 2-3 minutes.
Add the fried potatoes to the gravy and simmer on low heat until the gravy thickens and coats the potatoes.
Reduce the heat and stir in 1/4 cup of milk. Mix well and remove the pan from the heat.
Serve the Shahi Kaaju Aloo with rotis or paranthas.
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