Shahi Aloo ( Rotis and Subzis)
by Tarla Dalal
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Added to 1228 cookbooks
This recipe has been viewed 70866 times
An easy-to-prepare yet rich preparation, shahi aloo is fit for even a grand dinner menu! cashews and raisins not only add to the grandeur but also enhances the flavour.
- Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 1 to 2 minutes.
- Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally and mashing the tomatoes with the back of a spoon.
- Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute, while stirring continuously.
- Add the cashewnuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||361.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||13.3 mg|
|Folic Acid||12.9 mcg|
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