Nita Mehtas Shahi Kaaju Aloo Food

NITA MEHTA'S SHAHI KAAJU ALOO

Steps:

• wash potatoes and peel. Cut potatoes into 1 inch pieces.
• Fry the potatoes to a deep golden brown and keep aside. Grind cashews, yogurt, ginger, and garlic to a paste in a small coffee or spice grinder. Keep cashew paste aside.
• Heat 4 tbsp oil (note: second amount of oil) in a heavy based wok/pan. Add black cumin and bay leaf. Wait for 30 seconds until cumin stops sputtering. Add onions and cook on low heat until onions turn light brown. Add tumeric and garam masala. Stir to mix well.
• Add cashew-yogurt paste. Stir for 1 minute. Cook till dry.
• Add cilantro / coriander. Mix well for a minute.
• Add water to get a gravy. Boil and simmer for 2-3 minutes.
• Add the fried potatoes to the gravy and simmer on low heat. Cook on low heat till the gravy gets thick and coats the potatoes.
• Reduce heat. Add milk. Mix well and remove fromheat. Serve with rotis or paranthas.

SPICY POTATOES (RASADAR ALOO)

Steps:

• Wash the potatoes and dry them, lightly peel the skins if necessary.
• Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
• Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).
• Add the potatoes and fry for 2-3 minutes, again stirring constantly.
• Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.
• Remove from heat and serve garnished with the coriander leaves.

INDIAN-STYLE POTATOES - KHATTA ALOO

Steps:

• In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
• Add the onion and cook 1 minute.
• Add the garlic, hot chile, and ginger, and cook until the onion is tender.
• Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
• Warm the dish through until hot and garnish with the cilantro and mint leaves.
• Serve hot.

SAAG ALOO

Steps:

• Bring water to boil in saucepan.
• Add spinach, cover, and cook until it is just done.
• Drain in a colander and rinse under cold water.
• Press out most of the liquid and chop coarsely.
• Heat oil in heavy saucepan over medium heat.
• When hot, add asafoetida followed by mustard seed.
• As soon as mustard seed begins to pop, add onion and garlic.
• Stir-fry for 2 minutes.
• Add potato and cayenne, let potato simmer a minute.
• Add spinach, salt and 2 tsp water; bring to boil.
• Cover tightly, turn heat to very low and cook gently for 40 minutes or until potato is tender.
• Stir occasionally and add liquid to pot if it becomes too dry.

-- SHAHI TUKRA --

Steps:

• Remove bread edges and cut bread into triangle or square shape slices.
• Toast them in oven at 200°F (93.3333°C) until dry. This process takes out moisture from bread which helps to absorb less ghee when deep frying. used to sun dry the bread or use couples of days old bread.
• Boil milk in a heavy bottomed pan and then reduce heat to simmer and cook until milk reduces to ¾ to its original quantity. Keep stirring milk to avoid solids sticking to the bottom and burning. Add half of cardamom powder and keep them aside.
• Toast nuts in ghee and keep them aside.
• In batches, deep fry dried bread slices in ghee to golden brown color and place them on absorbent paper.
• In another pan, boil sugar and water until the syrups thickens little bit. Add remaining cardamom powder.
• Add few fried bread slices to sugar syrup until bread slices are soft. Arrange softened slices in a serving bowl.
• Do previous step with the remaining fried bread slices in batches. Discard syrup if there is any left over or use it for other recipes.
• Pour warm milk on softened bread slices and garnish with toasted nuts.
• Serve warm or chilled depending on your preference. I like warm though.