Nawabi Aloo

by Tarla Dalal

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The Nawabi Aloo, as the name suggests, is a richly-textured potato curry, which goes great with chapatis , parathas or hot rice .

Tomatoes give this dish an interesting tang and milk gives it a rich taste, while a paste of onions, green chillies, ginger and spices gives it an awesome taste.

Although it sounds elaborate, this is actually a no-fuss recipe, which will be ready in a jiffy once you prepare the paste and boil the potatoes. Relish the Nawabi Aloo hot and fresh with rice or your favourite Indian bread.

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Nawabi Aloo recipe - How to make Nawabi Aloo

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Preparation Time: 15 mins Cooking Time: 11 mins Total Time: 26 mins 4Makes 4 serving
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Ingredients

1 1/2 cups boiled potato cubes
1 tbsp oil
1 cup chopped tomatoes
1/2 cup milk
salt to taste
2 tbsp finely chopped coriander (dhania)

To Be Ground Into A Smooth Paste (using 1/4 Cup Water)
3/4 cup roughly chopped onion cubes
1/2 tbsp coriander (dhania) seeds
1/2 tbsp cumin seeds (jeera)
1/2 tbsp poppy seeds (khus-khus)
1 tsp fennel seeds (saunf)
1 tsp roughly chopped ginger (adrak)
1 tsp roughly chopped garlic (lehsun)
2 tsp roughly chopped green chillies
1/4 tsp cardamom (elaichi) powder

Method

Heat the oil in a deep non-stick pan, add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the tomatoes, milk, salt and ¼ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
Add the potatoes and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.

Nutrient values per serving

Energy	122 cal
Protein	2.5 g
Carbohydrates	14.2 g
Fiber	1.6 g
Fat	5.5 g
Cholesterol	0 mg
Vitamin A	461 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.8 mg
Vitamin C	24.9 mg
Folic Acid	20.9 mcg
Calcium	96.1 mg
Iron	0.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	16.9 mg
Potassium	214.3 mg
Zinc	0.3 mg

RECIPE SOURCE : Tarla Dalal's Latest Recipes

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Nawabi Aloo

Nawabi Aloo recipe - How to make Nawabi Aloo

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