Shahi Kaju Aloo is a Mughlai cuisine. Shahi Aloo Kaju recipe came in light from Mughal emperor. Shahi Aloo Kaju is an extremely spicy recipe. Shahi Kaju Aloo recipe is most popular in Delhi, Punjab and Rajasthan. You can cook Shahi Aloo Kaju recipe very simply.
Ingredients :
Baby Potatoes 300 gm
Cashewnut paste 4 tbsp
Chopped garlic 1 tbsp
Cumin Seeds ½ tsp
Bay leaf 1-2 nos.
Chopped Onions 2 nos.
Turmeric 1 pinch
Garam Masala ¼ tsp
Dahi 100 gm
Milk 100 ml
Salt to taste
Coriander Leaves for garnishing
Method :
Collect suggested ingredients for Shahi Kaju Aloo recipe and arrange them properly.
Fry the baby potatoes to a deep golden brown and keep aside.
Heat oil in a pan and add black cumin, green chili and bay leaf. Wait for 30 seconds till cumin seeds stop spluttering then add onions and cook on low flame. Add turmeric and garam masala also. Add salt just now.
Add yogurt and stir fry till water evaporates because yogurt is the main things for Shahi Kaju Aloo. Cook it till dries mixing cashewnut paste.
Add baby potatoes now. Finally, add milk 1/2 cup and 1/2 cup water to the gravy. Leave it for 2-3 minutes now on medium flame.
Shahi Aloo Kaju serve with garnished green coriander leaves.
Sending this dish to Radhika's "Mughlai Cuisine" event, Pari's 'ONLY'-CURRIES event guest hosting by Janaki
Ingredients :
Baby Potatoes 300 gm
Cashewnut paste 4 tbsp
Chopped garlic 1 tbsp
Cumin Seeds ½ tsp
Bay leaf 1-2 nos.
Chopped Onions 2 nos.
Turmeric 1 pinch
Garam Masala ¼ tsp
Dahi 100 gm
Milk 100 ml
Salt to taste
Coriander Leaves for garnishing
Method :
Collect suggested ingredients for Shahi Kaju Aloo recipe and arrange them properly.
Fry the baby potatoes to a deep golden brown and keep aside.
Heat oil in a pan and add black cumin, green chili and bay leaf. Wait for 30 seconds till cumin seeds stop spluttering then add onions and cook on low flame. Add turmeric and garam masala also. Add salt just now.
Add yogurt and stir fry till water evaporates because yogurt is the main things for Shahi Kaju Aloo. Cook it till dries mixing cashewnut paste.
Add baby potatoes now. Finally, add milk 1/2 cup and 1/2 cup water to the gravy. Leave it for 2-3 minutes now on medium flame.
Shahi Aloo Kaju serve with garnished green coriander leaves.
Sending this dish to Radhika's "Mughlai Cuisine" event, Pari's 'ONLY'-CURRIES event guest hosting by Janaki
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