Shahi Aloo Kurma

Aloo / Potato, There is no cuisine in this world where there is no place for potato. Every country's cuisine had created a special place in their menu for potatoes. Potatoes can be used in salad, fry, gravy, curry, kabab, biryani and so on.

In Indian and middle eastern cuisine, one can see the utmost variety of dishes made with aloo.

Once such dish is Shahi Aloo Kurma.

Check out the recipe and do relish royal delicacy.

Shahi Aloo kurma

Ingredients :

Baby potatoes / Aloo : 250 gms

For gravy : Dried Tarbooja /watermelon seeds, Dried karbuja seeds/musk melon seeds, chironji nuts, walnuts, sounf, pista, kaaju, each 1 tspn soaked

Tomato and red chilly puree : 1 cup

Onions paste : half cup

Oil to deep fry aloo

Butter : 1 tblspn

Whole masala : 2 elaichi, 2 laung, 1 inch dalchini, bay leaf, shajeera

Cream : 1.5 tbspn

Garam Masala : 1/2 tspn

Coriander seed powder : 1/2 tspn

Turmeric : 1 tspn

Ginger garlic paste : 1 tspn

Cumin seed powder : : 1/2 tspn

Salt : as per taste

Red chilly powder: 2 to 3 tspns or as per your taste

Mint and coriander leaves : Few for garnish

Method :

• Wash, peel and deep fry aloo.

• Grind soaked seeds and dry fruits with little water.

• Take a pan and add butter.

• Add whole masala, few cashews and sauté them on medium flame for 3 mins

• Add onions paste, turmeric and ginger garlic paste.

• Suate, close the lid and let it cook for 3 mins on medium flame.Add tomato puree. Let it cook on medium flame for 2 mins

• Add deep fried baby potato, salt, red chilly powder and mix.

• Add 200 ml of water and let baby potatoes cook for 10 mins on low flame. This helps baby potatoes soak in all flavors. Stir in occasionally.

• Now Add cream or milk malai and mix.

• Let it cook for about 5 mins on low flame.
• Add garam masala, coriander seed powder, cumin powder and mix and let it cook for 1 min.

• Turn off the flame and garnish it with mint and coriander leaves.