Mughalai Shahi Kaju Aloo Ki Sabzi Recipe

Step 1: To begin making the Mughalai Shahi Kaju Aloo Ki Sabzi recipe, wash potatoes with water

Step 2: Chop them into cubes

Step 3: Preheat oven to 450 degrees Fahrenheit

Step 4: Line a baking pan with cooking spray

Step 5: Add 1/2 teaspoon of oil to the cubed potatoes

Step 6: Combine them well and place them evenly on a baking tray

Step 7: Bake the potatoes in the oven for about 20-30 minutes until the potatoes are cooked well and become light brownish

Step 8: Once it is browned and cooked, remove them from oven and keep aside

Step 9: Meanwhile, add soaked cashews, ginger, garlic in a blender and grind them into a fine paste

Step 10: In a non-stick kadai, add oil and heat over medium flame

Step 11: Once the oil is hot, add bay leaf and saute for a minute

Step 12: Add cumin seeds and saute until they splutter

Step 13: Now, add chopped onions and cook until they become transparent

Step 14: Add the remaining spice powders and combine them well

Step 15: Add yogurt and saute until water evaporates

Step 16: Add milk and water to the curry

Step 17: Cook until the milk boils and simmer the gravy

Step 18: Finally, add baked potatoes and chopped coriander leaves to the gravy

Step 19: Cook until the gravy thickens and the potatoes blend evenly with the spices

Step 20: Serve Mughalai Shahi Kaju Aloo Ki Sabzi along with Whole Wheat Lachha Parathas and Cucumber Chilli Raita for a weekday meal