Potatoes simmered in a delicious, white gravy. Curd and cashew form the base of this royal (shahi) curry.
3-4 medium potatoes
½ cup cashews soaked in water
1 tbsp ginger finely chopped
1 tbsp garlic finely chopped
1 medium onion, finely chopped
2 black cumins
1-2 bay leaves
½ tsp turmeric
1 tsp garam masala
½ cup whole milk or half and half
¼ cup yogurt whisked
salt to taste
3-4 tbsp vegetable oil for frying
2 tbsp chopped fresh cilantro to garnish
1-2 tbsp heavy cream (optional), 1 tbsp to garnish
How to make Shahi Kaju Potatoes:
Peel, cut potatoes into cubs.
Fry the potatoes to deep golden brown and keep aside. You can fry them in the oil or in the fryer, just sprinkling with a little oil (healthier option). It takes about 7-8 minutes to make them in the fryer.
Grind cashew nuts with a few spoons of milk in a food processor or grinder to a smooth paste. Keep aside.
Heat oil in a pan. Add black cumin and bay leaf. Fry for 30 seconds.
Add onions and fry it on low-medium heat till onions turn soft. Add finaly chopped garlic and ginger. Fry till all mixture turns golden brown.
Add turmeric and garam masala. Mix well and cook for 1-2 minutes.
Finally, add cashew paste. Cook for 2 minutes stirring constantly.
Add yogurt, stir well and cook for 3 minutes on medium heat. Add salt to taste.
Turn of the heat. Transfer the mixture to a blender to process to a smooth paste.
Next, transfer to a pan. Add milk and cook aditional 2 minutes.
Finally, add potatoes and simmer on low for 5 -7minutes. You can add some more milk or half and half if gravy is getting to thick. Adjust salt.
Garnish with heavy cream (optional) and coriander and serve hot with any Indian bread or rice.