Shahi Aloo (Potatoes cooked in rich creamy sauce)

Shahi Aloo is a rich creamy curry, with onions, tomatoes and cashew puree cooked in butter and cream. In this recipe I have used potatoes and scooped balls with melon scooper, but you can cut medium dices of potatoes or use baby potatoes. This curry is well balanced and is not too sweet or spicy, but you can adjust the spiciness or sweetness according to your preferences. It is very easy to prepare and is paired well with Naan, Roti’s or Jeera Rice.

Ingredients:

500 grams potatoes

1 medium onion Large cubes

2 Large tomatoes Large Cubes

1 tbsp Kasoori Methi (Dry Fenugreek Leaves)

½ tsp Turmeric powder

1 tbsp Red chilli powder

7 Cloves

½ inch Cinnamon stick

2 Black Cardamoms

1 tbsp Ginger Garlic Paste

Salt to taste

1 Cup Cream

Oil for Frying and 2 tbsp for cooking

½ cup butter

20-25 cashews

2-3 saffron strands

Directions:

Prep:

Peel the potatoes, scoop medium sized balls and place it in salt water. Cut onions and Tomatoes in large Cubes. Keep aside.

In a pot heat water enough to cover the potatoes. When water is hot, add potatoes and cook until half done. Remove and keep aside.

In the same water add onions, tomatoes and cashews and cook until onions are fully cooked. Remove and keep aside.

In a pan heat oil and fry the potatoes and remove in a bowl with kitchen tissues (this will help to absorb excess oil)

Curry/Gravy:

Heat a kadhai / sauce pot, add butter. When butter is hot, add ginger garlic paste and cook until the raw smell is gone.

Add cloves, cinnamon stick and black cardamom and saute until you smell the aroma of spices. Add kasoori methi and saute on high flame for a minute.

Add tomato puree and cook on medium flame till it starts boiling, stirring occasionally so it doesn’t stick at bottom of pot. Add red chilli powder, turmeric powder and salt. Mix well.

Add potatoes and cook on low flame, so the potatoes absorb all the flavour. In a bowl Add 1 tbsp hot water and add saffron strands. Add this mixture to the curry. Mix. Add cream and cook on low flame.

Add 1 tbsp honey, adjust the seasonings according to your preferences. You can also add raisins and chopped almonds to the curry.

Serve with Naan, Roti or Jeera Rice.

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