SIMPLE SHAHI ALOO

This is a simple and a quick way to do the tasty shahi aloo. Its a mouth watering recipe, still its done in few minutes.

 Ingredients:

1. Boiled potatoes - baby potatoes or big potatoes cut into bigger chunks
2. Little bit tangy yogurt - 3/4 cup
3. Red chilli powder - 3 tsp ( less or more as required)
4. Turmeric powder - 1 tsp
5. Salt - as required
6. Subzi masala powder of any brands - 4 tsp
7.Any cooking or refined oil - 1/2 cup

To Grind:

1. Ginger garlic paste - 1 tbs (or)
    ginger - 1 inch & garlic - 5 cloves
2. Onion - 1 medium size

Method:

1. Pressure cook the potatoes. The texture of the potatoes should be firm but not too soft. Otherwise it may get smashed into your gravy. Keep it in a seperate bowl, draining all the water.


2.  Heat 1/4 of oil in a pan, add the drained potatoes to the oil, and give a nice fry 3-4 minutes. Keep stirring without smashing it and to avoid potatoes sticking to the pan.

3. In the mean while, mix  yogurt, subzi masla powder, salt, turmeric powder, red chilli powder together and beat well. Keep it seperately.


4.  Add ginger, garlic and onion and grind to a  paste. Add the grind paste to the same pan, with fried potatos and fry for 2 more minutes. Keep stirring to avoid sticking, because potatoes had the nature of easy sticking.


5. Reduce the flame, add the yogurt mixture to the pan and keep stirring by adding the rest of oil.


6. Keep stirring without smashing the potatoes. Add 1/2 cup of water to the gravy, once the oil started to float on top.  switch off the stove. Transfer it to a serving bowl. If you want you can sprinkle, finely chopped green chillies and coriander leaves for extra punch. The texture of the gravy should be thick.


7. Serve hot with roti or chappathi or with jeera rice or any other pulav. 


Its a bit oily gravy, but taking once in a while does not makes any harm to diet chart.  Finish  this quick gravy and have a nice chat with your friends and family.