Nawabi Aloo Masala is a rich creamy gravy that can be served with Naans or Rotis or even Jeera Rice and is an easy side dish to make.
Amma made this many weeks ago and we all liked it so much that we had to repeat it soon. This surely makes even a hurried weekday dinner special as this gravy is very creamy and rich.
This is for the Week 1 of BM#93 where I am doing I Ingredient 3 dishes with Potato as the main Ingredients.
Nawabi Aloo Masala
To be grounded
1 big Onion
1 tbsp Coriander Seeds
5 to 6 Cashew nuts
1 tsp Cumin Seeds
1 tsp Fennel Seeds
5 to 6 Almonds
1 inch Cinnamon
3 to 4 Dry Red Chillies
1 no Cardamom
1 tsp Poppy Seeds
1 tbsp Dry Coconut / Copra
For the Gravy
1 cup Tomato Puree
Salt to Taste
A Pinch Sugar
1 cup Potato boiled and cubed
2 tsp Ghee
How to make the Nawabi Aloo Masala
Take all the ingredients listed for grinding into paste and make a smooth paste with enough water.
Heat a nonstick pan with ghee, cook the ground masala till it is done. This takes about 5 to 6 mins.
Then add the tomato puree and add enough water and bring to a boil.
Simmer till the gravy is well done.
Microwave potato for 6 mins and peel the skin and cube into pieces.
Add the boiled potatoes and simmer for another 5 mins.
Serve with Naan or Rotis.