Shahi Aloo ( Creamy Potato curry)
Author: Stoffel
Nutrition Information
- Serving size: 100 g
- Calories: 207 kcal
- Fat: 16.2 grams
- Saturated fat: 4.2 grams
- Carbohydrates: 12.5 grams
- Sugar: 5 grams
- Protein: 4.4 grams
Recipe type: Curry
Cuisine: Indian

Ingredients
- Potatoes - 4 medium
- Roasted large peanuts - ½ cup
- Sesame seeds - ¼ cup
- Coconut flakes – ¼ cup
- Whole cumin – 1 teaspoon
- White onion- 1 coarsely chopped
- Brown mustard seeds - 1 teaspoon
- Fenugreek seeds -1/4 teaspoon
- Garlic – 2 cloves finely chopped (or use two teaspoons of garlic paste)
- Ginger paste – 1 tablespoon
- Turmeric powder – ½ teaspoon
- Chilli powder - 1 tablespoon
- Cumin powder – ½ teaspoon
- Green chillies – 3 to 4 (chopped)
- Coriander powder – 2 teaspoons
- Dried Kashmiri chillies – 4 to 5
- Ghee (optional) – 1 tablespoon
- Vegetable oil - 7 to 8 tablespoons
- Green Cardamoms - 2 pods
- Black pepper - ½ teaspoon
- Yoghurt – one cup
- Lemon juice – one tablespoon
- Sugar -two tablespoons
- Coriander leaves – handful chopped
- Curry leaves – 4 to 5 dried
Instructions
Preparation
- Peel potatoes and par boil until almost cooked but still firm
- Toast coconut flakes and sesame seeds in a dry skillet on a medium heat on the stove. Stir continuously to promote even browning and prevent burning. Remove from stove and allow to cool
- Peel and chop onions into a medium dice (5 to 10mm)
Method
- Heat 3 to 4 tablespoons of vegetable oil in a sauté pan until hot enough for frying. Add par boiled potatoes and fry in batches until lightly browned. Remove from heat and allow to cool
- Place nuts, toasted coconut and sesame seeds into a blender with one and a half cups of water. Add salt. Blend until smooth. Keep to one side
- Add three tablespoons of vegetable oil and the tablespoon of ghee (if using) to a broad based pot / sauté pan and bring up to a medium heat. Use four tablespoons of vegetable oil if not using ghee
- Add Cumin seeds, fenugreek and mustard seeds and fry for a minute
- Add onions and cook until starting to change colour. Add garlic and green chillies. Fry for one or two minutes until softened
- Now, add Kashmiri Chillies, cardamom pods, black pepper, chilli powder, cumin powder, coriander powder and turmeric. Cook gently for one minute
- Pour blended paste made from nuts, coconut and sesame seeds into the pot and stir well.
- Add three cups of water.
- Stirring continuously, bring to the boil and then turn down the heat. Allow to simmer for 10 to 15 minutes
- Add yoghurt, lemon juice and sugar. Bring back to the boil
- Add coriander and curry leaves and allow to simmer for five more minutes
- Serve with rice and rotis
Notes
This recipe yields 2 to 3 servings
Keywords: Indian potato curry
Image credit
Soniya Goyal / CC BY SA 2.0 / via Flikr
Keywords: Indian potato curry
Image credit
Soniya Goyal / CC BY SA 2.0 / via Flikr
