Mughalai Shahi Kaju Aloo Ki Sabzi Recipe
It is a rich creamy curry prepared with cashews, milk, and curd.
Mughlai cuisine is one of the famous cuisines of the medieval period and originated during the Mughalai empires. Their dishes are known for their rich taste, flavourful aroma and whole ground spices. The cuisine is strongly influenced by the central Asian cuisine and also the regional cuisines of India, Pakistan, and Bangladesh. This Mughalai Shahi Kaju Aloo Ki Sabzi is a rich creamy curry prepared with cashews, milk, and curd. The curry is a must-have on the dinner feast as it not only shows grandeur but also flavourful. Traditionally, pieces of potato are deep fried in the oil and then, later cooked with spices. But, to make it healthier, potato pieces are oven baked and then cooked with spices. Now, you can enjoy your favorite curry in a healthy way. Prepare this delicious creamy curry and serve with parathas.
If you like this recipe, you can also try other Mughlai recipes such as
- 2 Potatoes (Aloo) , cubed
- 3 tablespoon Cashew nuts , soaked in a glass of hot water
- 1 tablespoon Ginger , grated
- 1 tablespoon Garlic , grated
- 1/2 teaspoon Cumin seeds (Jeera) , black
- 1 Bay leaf (tej patta)
- 2 Onions , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1/4 teaspoon Garam masala powder
- 2 tablespoon Coriander (Dhania) Leaves , chopped
- 1/4 cup Milk
- 1/4 cup Water
- 1/4 cup Curd (Dahi / Yogurt) , beaten
- 1 tablespoon Oil
- 1/4 teaspoon Salt
How to make Mughalai Shahi Kaju Aloo Ki Sabzi Recipe
To begin making the Mughalai Shahi Kaju Aloo Ki Sabzi recipe, wash potatoes with water. Chop them into cubes.
Preheat oven to 450 degrees Fahrenheit. Line a baking pan with cooking spray.
Add 1/2 teaspoon of oil to the cubed potatoes. Combine them well and place them evenly on a baking tray.
Bake the potatoes in the oven for about 20-30 minutes until the potatoes are cooked well and become light brownish.
Once it is browned and cooked, remove them from oven and keep aside.
Meanwhile, add soaked cashews, ginger, garlic in a blender and grind them into a fine paste.
In a non-stick kadai, add oil and heat over medium flame. Once the oil is hot, add bay leaf and saute for a minute.
Add cumin seeds and saute until they splutter. Now, add chopped onions and cook until they become transparent.
Add the remaining spice powders and combine them well.
Add yogurt and saute until water evaporates. Add milk and water to the curry. Cook until the milk boils and simmer the gravy.
Finally, add baked potatoes and chopped coriander leaves to the gravy. Cook until the gravy thickens and the potatoes blend evenly with the spices.