Potatoes are kings in veggies, with which we make several delicious dishes such as snacks, curries, bread or appetizers. Potatoes are also an all time favorite for kids. This dish is prepared with baby potatoes (but you can use big potatoes as well) without the use of onion and garlic. Adding cashew nuts into this curry gives a rich and thick texture and shahi taste to the dish. You can also add thick curd instead of cashew nuts. This dish can be made during the navratri festival, and is a great dish if you don’t want to add paneer. Shahi aloo mutter is best served with rice, roti, poori, naan or parathas.
Ingredients
- 700g Baby potatoes
- 6 tbsp Oil
- 1/2 tsp Cumin Seeds
- 2-3 Whole red chilies
- 2-3 Bay leaves
- 1 Black cardamom
- 1/2'' Cinnamon Stick
- 1 small Javitri (Mace)
- 2-3 Cloves
- 1 tbsp Ginger
- 5 Tomatoes chopped
- 1/8 tsp Asafoetida (hing)
- 2 tbsp Cashew nuts
- 1 tsp Coriander and Cumin powder each
- 1/2 tsp Gram masala powder
- 1-1/2 tsp Shahi paneer masala
- 1/2 tsp Turmeric powder
- Salt to taste
- 1/2 cup Green peas
- 1 tbsp Crushed kasoori methi
- 1 tsp Sugar
- 1/4 cup Cream
Instructions
- Clean and boil baby potatoes in a cooker along with 2 cups of water for 3-4 whistles. Once it is done let it cool down naturally. Leave potatoes in water until it has cooled down.
- Remove the boil potatoes from the water, peel it and keep aside. If you wish, you can cut the potato into half.
- Heat 4 tbsp oil in a kadhai at medium heat. Once the oil is hot, add cumin seeds and bay leaves. Wait till cumin seeds turn brown in color. Add red chilies, cinnamon sticks, cloves, black cardamom and mace. Stir for few seconds. Add ginger and saute it till ginger turns golden brown in color.
- Add chopped tomatoes, cashew nuts and a little salt.
- Stir, cover and cook the tomatoes till it gets mushy. Once it is done, turn off the heat, Add some ice cubs and let it cool.
- Grind the tomato to a smooth texture. Using a big strainer, strain the ground tomato mixture into the same kadhai we used for the curry. Heat up and boil the curry.
- Meanwhile, heat 2 tbsp oil in another non-stick pan at medium heat. Add little cumin seeds, wait till turns to a brown color. Add boiled potatoes, little salt. Stir fry for two minutes.
- Add coriander-cumin powder, shahi masala powder. turmeric powder, and saute it for 30 seconds.
- Add fried potatoes to the tomato curry. Add water, adjust the liquid as per your taste.
- Cook the curry for 2-3 minutes. Add gram masala powder, kasoori methi and mix.
- Turn off the heat. Add cream and cover it for 15 minutes before serving.
- Transfer it into a serving bowl and enjoy it with your family.
- Tasty shahi aloo mutter is ready enjoy with rice, roti, paratha or naan.
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