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Aloo Laajawaab


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Added to 41 cookbooks
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This dish uses the highly appreciated ingredient shahjeera or caraway seeds that impart a wonderful flavour to the gravy. A thick paste is made with Cashewnuts and added to the gravy for thickening. You can adjust the quantity of milk to balance out the sourness of the curds and to bring the gravy to the required consistency.

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Serves 4.
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Ingredients



To be ground into a smooth paste
4 tbsp cashewnuts (kaju)
1 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
2 tbsp water

Other ingredients
 oil for deep-frying
2 cups potato cubes (unpeeled)
2 tbsp cashewnuts (kaju), split into halves
1/2 cup chopped onions
5 tbsp ghee
1 tsp caraway seeds (shahjeera)
1/4 tsp turmeric powder (haldi)
1 tsp kitchen king masala
1 tsp chilli powder
3 tbsp beaten curds (dahi)
1/2 cup milk
1 tbsp finely chopped coriander (dhania) for the garnish

Method
  1. Heat the oil in a kadhai and deep-fry the potatoes till golden brown. Drain on an absorbent paper and keep aside.
  2. In the same oil, fry the cashewnuts till golden brown. Drain on an absorbent paper and keep aside.
  3. Heat the ghee in a kadhai and add the caraway seeds.
  4. When the seeds crackle, add the turmeric powder, kitchen king masala and chilli powder and sauté for 30 seconds.
  5. Add the cashewnut paste and sauté for 2 to 3 minutes.
  6. Add the curds, milk and ½ cup of water and allow it to come to boil.
  7. Add the potatoes and simmer for 2 minutes.
  8. Serve hot garnished with cashewnuts and coriander.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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