The Mughlai cuisine offers a royal and rich dish called ‘Aloo Nazaakat’. This dish is just the right one to enlighten your taste buds. The dry fruits contribute to the richness of the dish. To this recipe I have added an additional ingredient, dry coconut. The dry coconut is grated and tossed in to give the dish a wholesome look. The same can be avoided if required.
- Potato (small) 4
- Sesame Seed 2 tsp
- Oil tbsp 3
- Jeera/cumin seeds 1/2tsp
- Onion – 1 large
- Kaju/Cashew nuts 8-10
- Kishmish (raisins)10-15
- Peas 1/2 cup
- Salt to taste
- Haldi/turmeric powder 1/2 tsp
- Garam Masala/whole spice powder 1/2 tsp
- Amchur/dry mango powder 1/4 tsp
- Finely chopped Coriander leaves 1/2 tbsp
- Green Chillies 2
- 2-3 tsp of dry coconut(grated)
- Boil potatoes in salted water until just tender, they should be soft when a knife is inserted at the same time do not over cook. Peel and cut each potato into equal halves.
- Dry roast the boiled potato in pan, keep gently tossing it, till it turns slightly brown (Ensure not to break the pieces, add little oil only if necessary).
- Heat oil add cumin seeds. When it splutters add onions, cook until the onions turn transparent.
- Add cashew nuts and stir fry till they turn golden. Now add boiled peas and raisins.
- Then add salt, whole spice powder, red chilli powder, dry mango powder, turmeric, green chillies and coriander leaves. Cook for 1 minute.
- Add the potatoes. Stir-fry gently for about 3 minutes taking care not to break the potatoes.
- Finally, sprinkle sesame seeds (dry roasted) and mix gently so that the potatoes are well coated. Remove from fire.
- For the garnishing sprinkle some more sesame seeds over the preparation.
- Serve hot as a side dish with rotis or rice/pulao/fried rice etc.
Preparation Time: 30 minutes