Nawabi Aloo


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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!

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Nawabi Aloo recipe - How to make Nawabi Aloo

Preparation Time:    Cooking Time:     Makes 4 serving
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  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.

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