Shahi Aloo

Preparation time: 15 minutes  

Cooking time: 15 minutes

Serves 4

 
Ingredients:
12 small round potatoes 

1 large chopped tomato 
2 tbsp. fresh curd  1 tsp. chilli powder 
6 cashew nuts  1 tbsp. raisins
½ tsp. sugar 3 tbsp. oil 
Salt to taste  Oil for deep frying 
For the paste:
1 stick cinnamon  2 seeds of cardamoms 
3 cloves  6 black pepper corns 

1 tsp. coriander seeds

 ½ tsp. cumin seeds 
1 tsp. khus-khus ½" ginger piece
3 garlic cloves ½ tsp. chiili powder
2 tbsp. chopped coriander for garnishing 
Method: 
  1. Prick the potatoes with the fork and deep fry them in oil until soft, remove and keep aside. Heat 3 tbsp. oil and fry the paste for 1-2 minutes and then add tomato, curd, chilli powder and fry for 1 minute. 
  2. Add the cashew nuts and raisins and fry for ½ minute more. Add the potatoes with ½ teacup of water and cook for 3-4 minutes, add sugar and salt. Sprinkle coriander and serve hot with Puris or Parathas.