Aloo Lajawab, Mughlai Aloo Lajawab Recipe

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A richly-flavoured potato dish from the Mughlai repertoire, Aloo Lajawab is prepared in the typical opulent style of the Nawabs, with lots of dairy products and cashews too. Cashews are used not just in the paste but also halved and added along with the potatoes to add a lovely crunch to the dish.

While the milk, curds and cashew paste contribute a creamy mouth-feel and luscious texture to the Aloo Lajawab, the caraway seeds and spice powders give it an enchanting aroma and tongue-tickling flavour, which will surely make you lick your fingers clean, and yearn for one more helping of this delicious Main Course .

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Aloo Lajawab, Mughlai Aloo Lajawab Recipe recipe - How to make Aloo Lajawab, Mughlai Aloo Lajawab Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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2 cups unpeeled potato cubes
oil for deep-frying
2 tbsp ghee
1 tsp caraway seeds (shahjeera)
1/2 cup finely chopped onions
2 tbsp cashewnut halves
1/4 tsp turmeric powder (haldi)
1 tsp garam masala
1 tsp chilli powder
1/4 cup whisked curds (dahi)
1/2 cup milk
salt to taste

To Be Ground Into A Smooth Cashew Paste (using 2 Tbsp Of Water)
4 tbsp chopped cashewnuts (kaju)
1 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)

For The Garnish
1 tbsp finely chopped coriander (dhania)
  1. Heat the oil in a deep non-stick kadhai and deep-fry the potatoes in 2 batches, till they turn golden brown in colour form all the sides. Drain on an absorbent paper and keep aside.
  2. Heat the ghee in a deep non-stick kadhai and add the caraway seeds.
  3. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
  4. Add the cashewnut halves, turmeric powder, garam masala, chilli powder and cashew paste and sauté on a medium flame for 1 to 2 minutes.
  5. Lower the flame, add the curds, milk, ½ cup of water and salt, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
  6. Add the deep-fried potatoes, mix gently and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
  7. Serve hot garnished with coriander.

RECIPE SOURCE : Mughlai KhanaBuy this cookbook

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Aloo Laajawaab
 on 29 Dec 15 04:09 PM

This recipe is very good mughlai recipe. The combination of milk and curds is adding very nice creaminess to the gravy. Unlike other subzis this recipe has deep-fried potatoes which are not even peeled. This completely changes the taste of the subzi. Must try....
Aloo Laajawaab
 on 01 Mar 13 02:17 PM

Nice cashew nut paste for this aloo recipe.