Aloo Lajawab Recipe (Mughlai Aloo Lajawab)

Ingredients

• 2 cups unpeeled potato cubes
• oil for deep-frying
• 2 tbsp ghee
• 1 tsp caraway seeds (shahjeera)
• 1/2 cup finely chopped onion
• 2 tbsp broken cashew nut (kaju)
• 1/4 tsp haldi powder (turmeric powder)
• 1 tsp garam masala
• 1 tsp red chilli powder
• 1/4 cup whisked curds (dahi)
• 1/2 cup milk (whole Buffalo, 6.5% fat)
• salt (namak) to taste
• 4 tbsp chopped cashew nut (kaju)
• 1 tsp roughly chopped garlic (lehsun)
• 1 tsp roughly chopped ginger (adrak)
• 1 tbsp finely chopped coriander (dhania)

Steps

1. Heat the oil in a deep non-stick kadhai and deep-fry the potatoes in 2 batches, till they turn golden brown in colour form all the sides. Drain on an absorbent paper and keep aside.
2. Heat the ghee in a deep non-stick kadhai and add the caraway seeds.
3. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the cashewnut halves, turmeric powder, garam masala, chilli powder and cashew paste and sauté on a medium flame for 1 to 2 minutes.
5. Lower the flame, add the curds, milk, ½ cup of water and salt, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
6. Add the deep-fried potatoes, mix gently and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
7. Serve hot garnished with coriander.