Nawaabi Aloo

by Shaheen Ali

I have always been fascinated by the richness of Mughlai food. The use of milk, cream, dry fruits is just so perfect to enhance the taste of any cuisine.. even if it is a humble Aloo / Potato. The word Nawaabi itself defines royalty and richness. And if its a Nawaabi Aloo then one can easily imagine how royal the dish must be…with hell lot of ingredients …. right? 


Well the dish i made today is indeed rich but i tried to keep is as simple as i can. The ingredients used are easily available at home and the blend of curd & milk gives it a royal flavor and a rich texture. A well thought out combo of spices ranging from cinnamon to shahjeera, make this a real culinary masterpiece!

Nawaabi Aloo is something that can be made within minutes. When u find your fridge vegetable box empty still want to have something that can bring a big smile on your family’s face …Nawaabi Aloo is the best.

I assure you this simple yet royal version of Aloo can make u earn all the praises if served in a gathering.

Lets continue with the recipe of Nawaabi Aloo …..

Print Recipe
NAWAABI ALOO
Course side dish
Cuisine mughlai
Prep Time 20 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Course side dish
Cuisine mughlai
Prep Time 20 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Instructions
  1. Boil and peel the potatoes and keep aside.
  2. Heat oil/ghee in a wok and add the whole spices like Caraway seeds, Cardamom , Cinnamon and Bay leaf. As soon as they splutter add ginger garlic paste and fry well.
  3. Now add finely chopped onions and fry add together till the onions turns translucent.
  4. In a separate bowl take curd , milk and besan. Blend them all together without forming any lumps. Keep aside.
  5. Once the onions are done add coriander powder, red chilli powder and kitchen king masala and fry nicely till the masala starts leaving oil from sides.
  6. Now add chopped cashew nuts and soaked raisins in the masala and mix.
  7. Now pour the curd n milk mix into the masala and keep stirring. Add salt to the gravy as required.
  8. Let the gravy get a boil and then allow it cook in low flame for 5-6 mins. Cover the wok with a lid.
  9. Meanwhile let's prepare the stuffing. Take a bowl and mash one boiled potato and mix it with graded paneer, salt as needed, chopped coriander and chilli flakes. Mix them all well and keep aside.
  10. Scoop one half of the potato and stuff it with 1tsp of the stuffing. Repeat the same for the remaining halves of the potatoes.
  11. By now the gravy must have acquired a creamy n thick consistency.
  12. Now carefully add the stuffed potato halves into the gravy and garnish with chopped coriander.
  13. Add kewda water (optional)
  14. Serve hot with Naan or Chapatis !
Recipe Notes

Note: U can even add some cream before serving.

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