Aloo Laajawaab

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
Ingredients
To Be Ground Into A Smooth Paste

• 4 tbsp cashewnuts (kaju)
• 1 tsp roughly chopped garlic (lehsun)
• 1 tsp roughly chopped ginger (adrak)
• 2 tbsp water

Other Ingredients

• oil for deep-frying
• 2 cups potato cubes (unpeeled)
• 2 tbsp cashewnuts (kaju) , split into halves
• 1/2 cup chopped onions
• 2 tbsp ghee
• 1 tsp caraway seeds (shahjeera)
• 1/4 tsp turmeric powder (haldi)
• 1 tsp kitchen king masala
• 1 tsp chilli powder
• 3 tbsp beaten curds (dahi)
• 1/2 cup milk
• salt to taste
• 1 tbsp finely chopped coriander (dhania) for the garnish

Method

1. Heat the oil in a kadhai and deep-fry the potatoes till golden brown. Drain on an absorbent paper and keep aside.
2. In the same oil, fry the cashewnuts till golden brown. Drain on an absorbent paper and keep aside.
3. Heat the ghee in a kadhai and add the caraway seeds.
4. When the seeds crackle, add the onions, cashewnuts, turmeric powder, kitchen king masala and chilli powder and sauté for 1 to 2 minutes.
5. Add the cashewnut paste and sauté for 2 to 3 minutes.
6. Add the curds, milk, salt and ½ cup of water and allow it to come to a boil.
7. Add the potatoes and simmer for 2 minutes.
8. Serve hot garnished with cashewnuts and coriander.