Aloo Laajawab

It is an North Indian side dish. It is rich side dish.This dish has a most appreciated ingredients Shahjeera or caraway seeds that import a wonderful flavor to the gravy.  To thicken this gravy we add a special ingredients i.e. cashew-nuts paste, this make the taste better.

• Potato – 2 cups (cubes, unpeeled)
• Onion – ½ cup (chopped)
• Ghee or oil – deep frying + 5 tbsp
• Cashew-nuts – 4 tbsp + 1 tsp (chopped)
• Garlic pods – 5
• Ginger – 1 inch
• Caraway seeds or Shahjeera – 1 tsp
• Turmeric powder – ¼ tsp
• Kitchen king masala – 1 tsp
• Chilli powder – 1 tsp
• Curd – 3 tbsp
• Milk – ½ cup
• Coriander leaves – 2 tbsp (chopped)

1. Make a fine paste of 4 tbsp cashew-nuts, garlic and ginger with 2 tbsp of water. Keep aside.
2. Heat oil in a pan and deep fry the potatoes till golden brown. Drain a tissue paper and keep aside.
3. In the same oil, fry 1 tsp cashew-nuts till golden brown. Drain on a tissue paper and keep aside.
4. Heat the ghee in a kadai and add the caraway seeds.
5. When it starts to crackle, add turmeric powder, kitchen king masala and chilli powder and sauté for a second.
6. Now add the onion, let it be brown.
7. Add cashew-nut paste and sauté’ for 2 minutes.
8. Add the curd, milk and ½ cup water and allow it to boil.
9. Add the potatoes and simmer for 3 minutes.
10. Serve hot garnished with fried cashew-nuts and chopped coriander with rice, chapati, naan, kulcha .......