Mughalai Shahi Kaju Aloo Ki Sabzi Recipe
A vegetarian Mughlai recipe with potatoes (aloo) - cubed, cashew nuts - soaked in a glass of hot water, ginger - grated. Ready in 1h 5m, serves 12.
Curated byZainab Khan🇮🇳
- 1
To begin making the Mughalai Shahi Kaju Aloo Ki Sabzi recipe, wash potatoes with water
potatoes (aloo) - cubed(2)cashew nuts - soaked in a glass of hot water(3 tablespoon)water(1/4 cup) - 2
Chop them into cubes
- 3
Preheat oven to 450 degrees Fahrenheit
- 4
Line a baking pan with cooking spray
- 5
Add 1/2 teaspoon of oil to the cubed potatoes
potatoes (aloo) - cubed(2) - 6
Combine them well and place them evenly on a baking tray
- 7
Bake the potatoes in the oven for about 20-30 minutes until the potatoes are cooked well and become light brownish
potatoes (aloo) - cubed(2) - 8
Once it is browned and cooked, remove them from oven and keep aside
- 9
Meanwhile, add soaked cashews, ginger, garlic in a blender and grind them into a fine paste
cashew nuts - soaked in a glass of hot water(3 tablespoon)ginger - grated(1 tablespoon)garlic - grated(1 tablespoon) - 10
In a non-stick kadai, add oil and heat over medium flame
- 11
Once the oil is hot, add bay leaf and saute for a minute
bay leaf (tej patta)(1) - 12
Add cumin seeds and saute until they splutter
cumin seeds (jeera) - black(1/2 teaspoon) - 13
Now, add chopped onions and cook until they become transparent
onions - finely chopped(2)coriander (dhania) leaves - chopped(2 tablespoon) - 14
Add the remaining spice powders and combine them well
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/4 teaspoon) - 15
Add yogurt and saute until water evaporates
cashew nuts - soaked in a glass of hot water(3 tablespoon)water(1/4 cup) - 16
Add milk and water to the curry
cashew nuts - soaked in a glass of hot water(3 tablespoon)milk(1/4 cup)water(1/4 cup) - 17
Cook until the milk boils and simmer the gravy
milk(1/4 cup) - 18
Finally, add baked potatoes and chopped coriander leaves to the gravy
potatoes (aloo) - cubed(2)onions - finely chopped(2)coriander (dhania) leaves - chopped(2 tablespoon) - 19
Cook until the gravy thickens and the potatoes blend evenly with the spices
potatoes (aloo) - cubed(2) - 20
Serve Mughalai Shahi Kaju Aloo Ki Sabzi along with Whole Wheat Lachha Parathas and Cucumber Chilli Raita for a weekday meal
red chilli powder(1/2 teaspoon)
Nutrition Facts
Per serving
Rate this recipe
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Mughalai Shahi Kaju Aloo Ki Sabzi Recipe
A vegetarian Mughlai recipe with potatoes (aloo) - cubed, cashew nuts - soaked in a glass of hot water, ginger - grated. Ready in 1h 5m, serves 12.
Curated byZainab Khan🇮🇳
Directions
20 steps- 1
To begin making the Mughalai Shahi Kaju Aloo Ki Sabzi recipe, wash potatoes with water
potatoes (aloo) - cubed(2)cashew nuts - soaked in a glass of hot water(3 tablespoon)water(1/4 cup) - 2
Chop them into cubes
- 3
Preheat oven to 450 degrees Fahrenheit
- 4
Line a baking pan with cooking spray
- 5
Add 1/2 teaspoon of oil to the cubed potatoes
potatoes (aloo) - cubed(2) - 6
Combine them well and place them evenly on a baking tray
- 7
Bake the potatoes in the oven for about 20-30 minutes until the potatoes are cooked well and become light brownish
potatoes (aloo) - cubed(2) - 8
Once it is browned and cooked, remove them from oven and keep aside
- 9
Meanwhile, add soaked cashews, ginger, garlic in a blender and grind them into a fine paste
cashew nuts - soaked in a glass of hot water(3 tablespoon)ginger - grated(1 tablespoon)garlic - grated(1 tablespoon) - 10
In a non-stick kadai, add oil and heat over medium flame
- 11
Once the oil is hot, add bay leaf and saute for a minute
bay leaf (tej patta)(1) - 12
Add cumin seeds and saute until they splutter
cumin seeds (jeera) - black(1/2 teaspoon) - 13
Now, add chopped onions and cook until they become transparent
onions - finely chopped(2)coriander (dhania) leaves - chopped(2 tablespoon) - 14
Add the remaining spice powders and combine them well
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/4 teaspoon) - 15
Add yogurt and saute until water evaporates
cashew nuts - soaked in a glass of hot water(3 tablespoon)water(1/4 cup) - 16
Add milk and water to the curry
cashew nuts - soaked in a glass of hot water(3 tablespoon)milk(1/4 cup)water(1/4 cup) - 17
Cook until the milk boils and simmer the gravy
milk(1/4 cup) - 18
Finally, add baked potatoes and chopped coriander leaves to the gravy
potatoes (aloo) - cubed(2)onions - finely chopped(2)coriander (dhania) leaves - chopped(2 tablespoon) - 19
Cook until the gravy thickens and the potatoes blend evenly with the spices
potatoes (aloo) - cubed(2) - 20
Serve Mughalai Shahi Kaju Aloo Ki Sabzi along with Whole Wheat Lachha Parathas and Cucumber Chilli Raita for a weekday meal
red chilli powder(1/2 teaspoon)
About this recipe
A vegetarian Mughlai recipe with potatoes (aloo) - cubed, cashew nuts - soaked in a glass of hot water, ginger - grated. Ready in 1h 5m, serves 12.
Nutrition Facts
Per serving (12 servings)
Rate this recipe
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