Name: Kaju wale aalo (Delhi style) recipe by Uzma Khan at BetterButter
Cook time: 300 min
Total time: 300 min
Yield: 4
Ingredients: 400 gm baby sized potatoes; 1 onion medium sized, cut in julliene; 1 tsp ginger; 1 tsp garlic paste; 2-3 green chilli paste; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1 cup hot milk; 3-4 tsp fresh curd; For guldasta:; 1 cinnamon stick; 1/2 tsp cumin seeds; 2-3 cloves (lavang); 3-4 black peppers; 1 badytan flower; 1 black cardamom; 2 green cardamoms; 1 onion medium sized; Salt to taste; Oil for cooking and frying; Fresh coriander leaves to garnish

ABOUT Kaju wale aalo (Delhi style) RECIPE

Kaju wale aalo is one of the most famous dish in North India specially UP and Delhi.

Ingredients Serving: 4

400 gm baby sized potatoes
1 onion medium sized, cut in julliene
1 tsp ginger
1 tsp garlic paste
2-3 green chilli paste
1/2 tsp turmeric powder
1 tsp coriander powder
1 cup hot milk
3-4 tsp fresh curd
For guldasta:
1 cinnamon stick
1/2 tsp cumin seeds
2-3 cloves (lavang)
3-4 black peppers
1 badytan flower
1 black cardamom
2 green cardamoms
1 onion medium sized
Salt to taste
Oil for cooking and frying
Fresh coriander leaves to garnish

Instructions

Peel the potatoes and wash them. Then heat the pan and fry it till cooks and becomes crisp. Then keep it aside.
In a pan, heat oil and add the onion and cook till it's light brown in colour, then add the ginger-garlic paste, green chilli paste, turmeric and coriander powder, salt and saute it.
In another pan, heat oil and add all the whole masalas and julienned onion and cook till its light brown in colour. When it's done, turn off the stove and let it cool. Once cooled, grind it nicely and make a paste of it.
Now to this guldasta and cashew nut paste mix in the ginger, garlic masala and now add curd and saute till the oil separates from it.
When it's almost cooked, add the fried baby potatoes and cook for 2-3 mins, now add hot milk to it and prepare the thick gravy.
Once its done, turn off the stove and serve it hot with a garnish of fresh coriander leaves.

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