Shajahani aloo – spiced potatoes


1 lb potatoes, peeled and sliced
4 yellow onions, peeled and sliced
1 1/2 cups plain yogurt
3 tbsp sweet cream
3 tbsp almond or cashew butter
1 tbsp cardamom powder
2 tsp chile powder
1 tsp turmeric
1/2 cup oil
1/2 cup water
salt to taste

How to prepare

Heat half the oil in a large, heavy vessel to med high and fry the potatoes in batches till brown. Set aside and drain the pan. Heat remaining oil to low. Mix yogurt, chile powder and nut butter and add to pan. Cook, stirring often, till the oil rises to the top. Add onion rings and cook till tender. Return potatoes to pan along with cardamom, saffron, and water. Mix well and cook, shaking the pan now and then, for 20 minutes. The oil should be floating on top. Pour cream over the top and serve garnished with chopped cilantro and dried red chilies. Serves: 4 to 6 heat scale: med

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