Shahi Kaju Aloo Recipe

• 300 g Potatoes
• 4 tbsp Cashew Nuts (soaked in ¼ cup water)
• 1 tbsp Ginger (chopped)
• 1 tsp Garlic (chopped)
• ½ tsp Black Cumin Seeds
• ½ tsp Bay Leaf
• 2 Onions (chopped)
• A pinch of Turmeric
• ¼ tsp Garam Masala
• 2 tbsp Coriander Leaves (chopped)
• ¼ cup Curd (beaten)
• ¼ cup Milk
• ½ cup Water
• Oil (for frying)

• Wash the potatoes well and chop them into 1-inch cubes.
• Heat oil in a large frying pan.
• Fry the potato cubes till they turn deep golden brown. Remove and set them aside.
• Grind cashew nuts, ginger and garlic into a fine paste in a food processor.
• Heat 3 tbsp oil in a heavy bottomed pan.
• Add bay leaf and black cumin seeds. Stir fry for 30 seconds till the cumin seeds stop spluttering.
• Add onions and cook on low flame till they turn soft. Do not let the onions turn brown.
• Add turmeric and garam masala. Mix well.
• Add the cashew paste and cook for 1 minute.
• Add curd and stir till the water evaporates.
• Add milk and water to form gravy.
• Boil the mixture and simmer for 2 to 3 minutes.
• Add potato cubes and coriander leaves to the gravy.
• Simmer the mixture on low flame, till the gravy thickens and coats the potato cubes well.
• Serve hot with naan or paranthas.