dastarkhawn e khas - a tribute to princely palate - todays recipe Roghni nanhey aloo

on the occasion of this food festival which is running successfully let me share a few recipes............


Roghni nanhey aloo
ROGHNI NANHEY ALOO
Ingredients: oil for frying; 2"pc of ginger ; 4-5 pods of garlic ; 2 cloves ; 400 gm onion( half sliced and deep fried till golden / other half slice and make a paste ; 5 gm red chilli powder ; 10 gm ghee ; 10 gm yogurt ; 5 gm green cardamom powder ; 15 gm cashew nut ; 150 gm baby potatoes ; salt to taste

Method: Peel baby potatoes and shallow fry them in hot oil.  In a separate vessel heat oil. Add cloves when it starts crackling, add ginger garlic paste and stir well. Pour in the raw onion paste stirring vigorously.Cook till the fat starts leaving the side and then add the brown onion paste, reduce the flame and  put the cashew nut paste, salt, red chilli powder and yogurt. Cook over a slow flame stirring gently till all the water evaporates and the gravy starts leaving oil, throw in the fried potato with a little water cover and cook over slow flame till the potatoes have absorbed the water. Season the gravy with green cardamom powder.
Garnish it with freshly chopped coriander and serve.

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