Mughalai Shahi Kaju Aloo Ki Sabzi Recipe
Discover the richness of Mughlai cuisine with this delightful Mughalai Shahi Kaju Aloo Ki Sabzi, where tender potatoes meld harmoniously with a creamy, nutty sauce enriched with aromatic spices. Perfect for a satisfying dinner, this vegetarian dish is best served with whole wheat lachha parathas and a refreshing cucumber chilli raita, creating a well-rounded meal that’s sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 2, cubed |
| Cashew nuts | 3 tablespoons, soaked in hot water |
| Ginger | 1 tablespoon, grated |
| Garlic | 1 tablespoon, grated |
| Cumin seeds (Jeera) | 1/2 teaspoon, black |
| Bay leaf (Tej Patta) | 1 |
| Onions | 2, finely chopped |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Coriander leaves (Dhania) | 2 tablespoons, chopped |
| Milk | 1/4 cup |
| Water | 1/4 cup |
| Curd (Dahi / Yogurt) | 1/4 cup, beaten |
| Sunflower oil | 1 tablespoon |
| Salt | 1/4 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180-220 |
| Protein | 4 g |
| Fat | 10 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Sodium | 150 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 20 minutes |
| Cooking | 45 minutes |
| Total Time | 65 minutes |
Servings
- Servings: 12
Cuisine
- Type: Mughlai
- Diet: Vegetarian
- Course: Dinner
Instructions
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Prep the Potatoes: Begin by thoroughly washing the potatoes under running water to remove any dirt. Once clean, chop them into bite-sized cubes, ensuring uniform size for even cooking.
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Bake the Potatoes: Preheat your oven to 450°F (230°C). Prepare a baking pan by lightly greasing it with cooking spray. In a mixing bowl, toss the cubed potatoes with about 1/2 teaspoon of sunflower oil until evenly coated. Spread the potatoes in a single layer on the prepared baking tray. Bake for approximately 20-30 minutes, or until the potatoes are tender and golden brown, flipping halfway through for even browning. Once done, remove them from the oven and set aside.
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Make the Cashew Paste: While the potatoes are baking, drain the soaked cashews and place them in a blender along with the grated ginger and garlic. Blend until you achieve a smooth paste, adding a little water if necessary to facilitate blending. This paste will add richness and depth to your curry.
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Cook the Spices: In a non-stick kadai (wok), heat the remaining sunflower oil over medium flame. Once hot, add the bay leaf, allowing it to sizzle for about a minute to release its flavors. Next, add the black cumin seeds and sauté until they begin to splutter, filling your kitchen with a wonderful aroma.
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Sauté the Onions: Add the finely chopped onions to the kadai, cooking until they become translucent and soft. Stir occasionally to prevent them from burning and to ensure even cooking.
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Combine the Spices: Once the onions are cooked, add the turmeric powder, red chili powder, and garam masala. Stir well to combine, allowing the spices to cook for a minute to release their full flavors.
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Incorporate Dairy: Lower the heat slightly and add the beaten yogurt to the pan. Stir continuously to prevent curdling and cook until the mixture thickens and the water from the yogurt evaporates. Follow this by adding the milk and water, stirring well to create a smooth gravy. Allow the mixture to come to a gentle boil.
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Final Assembly: Add the baked potato cubes into the rich gravy, ensuring they are well coated with the sauce. Toss in the chopped coriander leaves and mix gently. Cook for an additional 5-7 minutes, allowing the flavors to meld and the gravy to thicken to your desired consistency.
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Serve: Once cooked, remove the Mughalai Shahi Kaju Aloo Ki Sabzi from heat. Serve hot alongside whole wheat lachha parathas and a side of cucumber chilli raita for a truly authentic Mughlai experience.
Serving Suggestions
Pair this Mughalai Shahi Kaju Aloo Ki Sabzi with a variety of accompaniments to elevate your dining experience. Whole wheat lachha parathas or soft naan bread serve as perfect vessels for scooping up the rich gravy, while a refreshing cucumber chilli raita adds a cooling contrast that enhances the flavors of the dish.
Tips
- Cashew Soaking: Soaking cashews in hot water not only softens them but also helps in blending them into a smoother paste, contributing to the creaminess of the dish.
- Adjusting Spice Levels: Feel free to modify the amount of red chili powder according to your heat preference. You can also add more garam masala for an extra punch of flavor.
- Vegetable Variations: This recipe can easily be adapted to include other vegetables such as peas or bell peppers, which can be added along with the potatoes for additional color and nutrition.
Conclusion
Mughalai Shahi Kaju Aloo Ki Sabzi is not just a meal; it is a celebration of flavors that transports you to the royal kitchens of Mughal India. Its creamy texture and aromatic spices create a dish that is both comforting and indulgent, making it a perfect choice for family dinners or special occasions. Enjoy the culinary journey through this rich and flavorful vegetarian delight, and let every bite remind you of the love and artistry that goes into Mughlai cooking.
