by Tarla Dalal
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The Nawabi Aloo, as the name suggests, is a richly-textured potato curry, which goes great with chapatis , parathas or hot rice .
Tomatoes give this dish an interesting tang and milk gives it a rich taste, while a paste of onions, green chillies, ginger and spices gives it an awesome taste.
Although it sounds elaborate, this is actually a no-fuss recipe, which will be ready in a jiffy once you prepare the paste and boil the potatoes. Relish the Nawabi Aloo hot and fresh with rice or your favourite Indian bread.
- Heat the oil in a deep non-stick pan, add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the tomatoes, milk, salt and ¼ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Add the potatoes and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
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