Aaloo Shahi Bahar,recipes,instructions, ingredients

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Name: Aaloo Shahi Bahar Popular

Category: Vegeterian

Author: GARIMA SINHA

Date: 8/22/2007 1:21:00 PM

Rating:

( 2.0 ) by 7 users

Ingredients:

4 medium size potatoes
1large onion
1medium sized tomato
2 tbs garlic paste
1inch ginger
1/2 tsp cumin seeds
1whole brown cardamom
1/2 inch cinamon
2small green chillies
1 bay leaf
1/2 tsp dried fenugreek leaf
1/2 a cup of milk
1/2 tsp kashmiri lal mirch, 2tsp coriander powder.
10 cashew nuts,
oil for cooking
salt to taste

METHOD

make a paste of onions, cumin seeds, brown cardamom, ginger and garlic and kashmiri mirch powder, and coriander powder, and bay leaf.
by grinding it in a mixer.

1. soak the cashew nuts in water till it becomes soft
2.peel and cut aaloo into cubes and fry it till golden brown
3.now heat oil in a kadahi and add some more cumin .A Pinch is enough
4.add green cardamom , and cinamon stick,and a pinch of sugar. let the cumin and green cardamom crackle.
5. now add the grindedpaste and cook till the oil separates.
6.cut the tomatoes into small cubes and cook it with the paste. when the oil starts to separates add 1/2 a cup of milk and cook it till it becomes dry.
7.now add the potatoes and mix it well with the masala. add salt according to taste.
8.now add water and let it cook until the gravy becomes thick.
9.crush the cashew nuts and make a fine paste. add it to the gravy.
10.crush the dried methi or fenugreek leaves with your hannds and add it into the gravy.
11. add the cashew nut paste and cook it for 7 minutes on medium flame.
serve it with naan parantha or tawa roti.

Instructions:

1.Grind and mix chopped onion ,garlic , kashmiri lal mirch powder, cumin seeds, brown cardamom, coriander powder, ginger into a smooth paste.
2.Soak cashewnuts in water until soft. when it softens then crush it or grind it into a smooth paste.
3.Heat oil in a kadai. add jeera,cinamon , green cardamom, and bay leaf. let it crackle.
4 Now add the grinded masala. do not add the cashewnut paste.
5.Fry the aaloo in another kadai till it turns golden brown.
6. once the oil starts to separate add the tomatoes cut into small cubes. cook it in the masala.
7. when the tomatoes are cooked. Add the milk. let it dry stirring at times.
8. Now add the aaloo and mix it well with the mixture.
9. Add 1 cup of water and bring it to a boil.
10. Crush the dried methi or fenugreek leaves with your hand and add it to the curry. add salt to taste.
11. Now add the cashewnut paste and let it simmer on medium flame for 7-8 minutes.
12. Cook till the gravy becomes thick.
13. Serve it with naan, paratha or tawa roti.

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