Zero Oil Kandhari Aloo
Zero Oil Aloo Kandhari is a rich gravy dish made without a drop of oil and yet very rich as it has onion, cashews, poppy seeds paste added. The potatoes make this gravy delicious when served with rotis or naans. The name Kandhari comes from the Kanadhari deep red variety of pomegranates used for the gravy.
Servings 4 people
Ingredients
- 4 medium Potatoes
- 1/2 cup Onion Paste
- 1/2 cup Tomato Purée
- 5-6 Cashewsnuts
- 1/2 tsp Khus Khus
- 2 tablespoon Milk
- 1 teaspoon Red Chili Powder
- A Pinch Turmeric Powder
- 1/4 teaspoon Garam Masala
- 1/2 teaspoon Kasuri Methi
- 1 cup Pomegranate Juice
For Garnish
- 1 Green Chilli
- 2 teaspoon Pomegranate pearls
Instructions
- Wash and boil the potatoes in a pressure cooker, peel them, and keep them aside. We can use both baby potatoes and regular potatoes. If using regular potatoes, cube them into chunks.
- Take the Khus Khus and cashews in a bowl and soak them with warm milk to make a paste.
- Heat a nonstick pan, add onion paste and sauté till the moisture is absorbed.
- Next, add the smooth cashew and khus khus paste and continue cooking until the moisture is all evaporated.
- When the gravy thickens, add the tomato purée and cook till dry.
- Since we have not added oil, the bottom might get burnt, so make sure to add a little water for the paste to get cooked well.
- Now add all spices powders, potatoes and mix well.
- Make a juice of the pomegranate and sieve it directly into the kadai.
- Let it simmer for 5-7 minutes. Add Kasuri methi.
- Adjust the spice and consistency.
- Serve with rotis and garnish with pomegranate pearls and green chili.
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