Shahi Aloo

by Tarla Dalal

Accompaniments

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You will love this easy-to-make vegetable.

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Preparation Time: 15 min.
Cooking Time: 15 min.
Serves 4.
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Ingredients

12 round baby potatoes
1 large tomato, chopped
2 tbsp curds (dahi)
1 tsp chilli powder
6 cashewnuts (kaju)
1 tbsp raisins (kismis)
1/2 tsp sugar
3 tbsp oil
oil for deep-frying

To be ground into a paste
1 stick cinnamon (dalchini)
seeds of 2 cardamoms (elaichi)
3 cloves (laung / lavang)
6 black peppercorns (kalimirch)
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1 tsp poppy seeds (khus-khus)
12 mm. (1/2") piece ginger (adrak)
3 cloves of garlic (lehsun)
1/2 tsp chilli powder

For the topping
2 tbsp chopped corriander (dhania)

Method

Prick the potatoes with a fork and deep fry them in oil until soft. Remove and keep aside.
Heat 3 tablespoons of oil and fry the paste for 1 to 2 minutes.
Add the tomato, curds, chilli powder and fry for 1 minute. Add the cashewnuts and raisins and fry for 1/2 minute more.
Add the potatoes with 1/2 teacup of water and cook for 3 to 4 minutes.
Add the sugar and salt.
Sprinkle coriander on top and serve hot puris or parathas.

RECIPE SOURCE : Rotis & Subzis