Name: Hyderabadi Shahi Aloo Kurma recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Ingredients: Baby Potatoes (Chote Aloo) - 250 Grams; Cashew & Almond Paste (Kaaju Badam Ka Paste) - ½ Cup; Curd (Dahi) - 1 Cup; Onion Paste (Pyaz Ka Paste) - 1 Cup; Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Coriander Powder (Dhaniya Powder) - 2 Table Spoon; Whole spice powder (Garam Masala Powder) - ½ Tea Spoon; Slit Green Chilies (Kati Hari Mirch) - 5 to 6; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Finely Chopped Mint (Barik Kata Hara Pudina) - 1 Bunch; Red Chili Powder (Lal Mirch Powder) - 2 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Caraway Seeds (Shah Jeera) - ½ Tea Spoon; Green Cardamom (Hari Elaichi) - 3 to 4; Cloves (Laung) - 3 to 4; Cinnamon (Dal Chini Patta) - ½ inch 2 to 3; Cream (Malai) - 50 Grams; Oil - As per your requirement; Salt to taste

ABOUT Hyderabadi Shahi Aloo Kurma RECIPE

Potatoes or Aloo are not empty calories, they provide many vitamins and minerals. One plain potato is a good source of vitamin C, vitamin B6, high in carbohydrate and potassium. Today used this rich and healthy in Jai Ki Rasoi Se and made "Hyderabadi Shahi Aloo Kurma" This can be the main dish during lunch or dinner, which can be served with any Indian Bread or Flavoured Rice

Ingredients Serving: 10

Baby Potatoes (Chote Aloo) - 250 Grams
Cashew & Almond Paste (Kaaju Badam Ka Paste) - ½ Cup
Curd (Dahi) - 1 Cup
Onion Paste (Pyaz Ka Paste) - 1 Cup
Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Coriander Powder (Dhaniya Powder) - 2 Table Spoon
Whole spice powder (Garam Masala Powder) - ½ Tea Spoon
Slit Green Chilies (Kati Hari Mirch) - 5 to 6
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Finely Chopped Mint (Barik Kata Hara Pudina) - 1 Bunch
Red Chili Powder (Lal Mirch Powder) - 2 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Caraway Seeds (Shah Jeera) - ½ Tea Spoon
Green Cardamom (Hari Elaichi) - 3 to 4
Cloves (Laung) - 3 to 4
Cinnamon (Dal Chini Patta) - ½ inch 2 to 3
Cream (Malai) - 50 Grams
Oil - As per your requirement
Salt to taste

Instructions

Heat oil in a pan or kadai, once the oil is hot add caraway seeds, green cardamom, clove and cinnamon. Cook till oil get its flavours
Add the onion paste and cook till it turns to light brown. Add ginger garlic paste. Mix and cook till oil get separated from it
Now add baby potatoes and little salt (This will help in potatoes to get soft). Mix all ingredients. Cover and cook for 4 to 5 minutes or till potatoes become soft
Add all dry powdered masalas like - red chilli, turmeric, coriander, cumin and whole spice powder. Mix all the ingredients and cook till oil get separated from them
At this stage add cashew nut and almond paste and season it with salt according to taste. Cover and cook till oil get separated
Add curd & half cup of water, mix all the ingredients. Cover and cook on low to medium for 5 to 6 minutes or till potato becomes soft
Finally add finely chopped green coriander, mint leaves, slit green chillies and cream. Mix all and cook for a minute
Now the dish is ready to be serve with any Indian bread or flavored rice

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