Nawabi Aloo


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Added to 150 cookbooks   This recipe has been viewed 30870 times

Despite the 'couch potato' allusion, potatoes are actually quite healthy if not deep-fried. If boiled or cooked without oil like in this recipe, the goodness of potatoes is really tapped.


A real delicacy, this recipe lets you take advantage of the rich potassium content in potato, without worrying about an increasing waistline as the side effect!


Had with a bowl of hot cooked rice , chapatis or parathas it gives you the satisfaction of having had a wholesome and tasty meal.

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Nawabi Aloo recipe - How to make Nawabi Aloo

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
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Ingredients

2 boiled potatoes , peeled and cubed
1 1/2 cups chopped tomatoes
1/2 tsp sugar
1/2 cup low fat milk
salt to taste

To Be Ground Into A Smooth Paste
2 roasted onions , roughly chopped
1/2 tbsp coriander (dhania) seeds
1/2 tbsp cumin seeds (jeera)
1/2 tbsp poppy seeds (khus-khus) , soaked in 1 tbsp of water
1 tsp fennel seeds (saunf)
25 mm (1") piece of ginger (adrak) , roughly chopped
2 green chillies , roughly chopped
1 tsp cardamom (elaichi) powder
Method
  1. Heat a non-stick pan on a medium flame and when hot, add the potatoes.
  2. Dry roast till the potatoes are brown from all the sides. Keep aside.
  3. Put the tomatoes and 1 cup of water in a non-stick kadhai and cook for about 10 minutes. Cool completely.
  4. Blend in a mixer to a smooth purée. Keep aside.
  5. Heat the non-stick kadhai again on a medium flame and when hot, add the ground paste and cook for 2 to 3 minutes while stirring continuously.
  6. Add the tomato purée, potatoes, sugar, milk and salt and simmer for 5 to 7 minutes.
  7. Serve hot.

Nutrient values per serving
Energy 180 kcal
Protein 11.7 gm
Carbohydrates 25.7 gm
Invisible Fat 2.2 gm
Fibre 0.7 gm
Vitamin A 1019.5 mcg
Calcium 571.0 mg

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