Nita Mehtas Shahi Kaaju Aloo Recipes

WALNUT AND RAISIN COOKIES

Steps:

• Preheat oven to 325°F/ 160°C.
• Cream the butter and sugar together.
• Add the egg slightly beaten and the vanilla essence.
• Sift the baking powder and the flour together.
• Add the dessicated coconut, walnuts and the raisins to the flour and mix with your hand.
• Now add this to the butter mix and fold gently.
• Put spoonfuls of the batter 1 inch apart into a prepared (greased or covered with butter paper) baking tray and flatten slightly.
• Bake for 20 minutes or till light golden brown.
• Cool for 5 minutes.
• Now take them out of the tray and cool completely on a wire rack.
• Store in a air tight container.

INDIAN-STYLE POTATOES - KHATTA ALOO

Steps:

• In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
• Add the onion and cook 1 minute.
• Add the garlic, hot chile, and ginger, and cook until the onion is tender.
• Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
• Warm the dish through until hot and garnish with the cilantro and mint leaves.
• Serve hot.

SAAG ALOO

Steps:

• Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
• Add the onion and fry until it too starts to brown.
• Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
• Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
• Add the spinach or chard and cook until it collapses over the potato.
• Salt to taste.

INDIAN CUMIN POTATOES ( JEERA ALOO )

Steps:

• Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
• Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
• Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
• Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
• Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
• Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
• NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.

SPICY POTATOES (RASADAR ALOO)

Steps:

• Wash the potatoes and dry them, lightly peel the skins if necessary.
• Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
• Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).
• Add the potatoes and fry for 2-3 minutes, again stirring constantly.
• Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.
• Remove from heat and serve garnished with the coriander leaves.

NITA MEHTA'S SHAHI KAAJU ALOO

Steps:

• wash potatoes and peel. Cut potatoes into 1 inch pieces.
• Fry the potatoes to a deep golden brown and keep aside. Grind cashews, yogurt, ginger, and garlic to a paste in a small coffee or spice grinder. Keep cashew paste aside.
• Heat 4 tbsp oil (note: second amount of oil) in a heavy based wok/pan. Add black cumin and bay leaf. Wait for 30 seconds until cumin stops sputtering. Add onions and cook on low heat until onions turn light brown. Add tumeric and garam masala. Stir to mix well.
• Add cashew-yogurt paste. Stir for 1 minute. Cook till dry.
• Add cilantro / coriander. Mix well for a minute.
• Add water to get a gravy. Boil and simmer for 2-3 minutes.
• Add the fried potatoes to the gravy and simmer on low heat. Cook on low heat till the gravy gets thick and coats the potatoes.
• Reduce heat. Add milk. Mix well and remove fromheat. Serve with rotis or paranthas.