Aloo Changezi is a rich, royal potato of Kathiawad in Gujarat. Velvet cashew gravy wrapping a tender potato in aromatic hot spices. Serve it with buttery rotis, cumin rice or soft naan for a vegetarian festival.
Ingredients:
Method:
- Prepare cashew paste
- Drain cashew nuts and mix in a simple paste with milk (or water). Set one side.
- Boil the potatoes
- In salted water, boil the potatoes until just tender. Peel and cut into part or large cubes.
- Adding spices
- Take a heavy bottomed pan and heat ghee in it. Add bay leaf, cinnamon, cloves, cardamom and cumin seeds. Sizzle for 20 seconds.
- Sauté Aromatics
- Now, add sliced onions,ginger-garlic paste and green chillies . Cook until it is golden.
- Fry for 1-2 minutes.
- Make gravy
- Add tomato puree, chili powder, coriander and turmeric powder. Cook until the oil is separated. Remove the pan from the heat; Whisk in yogurt slowly to avoid curdling.
- Include cashew paste
- Return to heat, pour cashew paste. Stir and cook for 2-3 minutes on low flame.
- Add potato
- Gently fold into pieces of potato. Add 1 cup of water, if the gravy is thick. Now, cook for another 5 minutes.
- Finish
- Stir in fresh cream and garam masala. Adjust salt. Cook another minute, then turn off the heat.
- Decoration and serving
- Decorate the chopped coriander before serving. Pair with hot roti, naan or aromatic rice.
Tips and variety:
- Replace the ghee with oil and use coconut cream instead of fresh cream.
- Add a pinch of saffron to 1 tablespoon warm milk for extra ink touch.
- To increase the taste, chop half cashew paste for blanched almond paste.
Serving instructions:
- Serve potatoes with lentils and cumin rice for classic plate experience.
- Pair with stuffed parathas like cheese or fenugreek for brunch gatherings.
