Safed Aloo: Potatoes cooked in White Sauce

Safed Aloo: Potatoes cooked in White Sauce

Over these years I have been extremely fortunate to have been introduced to different cuisines. India is a place of such diversity that the food and ingredients can change entirely within a few miles you travel. Within the same region there are differences and even bigger differences when you step into another state. A whole new world, a whole new meal.

So when I was introduced to the Rajasthani cuisine some odd twenty years back, I embraced it with my heart. I did not get many days to stay in Rajasthan at my in – laws home. Over the years our visits were not too many either. But every day I have spent their company, I have learned something new. I have been introduced to many unique dishes which I am yet to blog about. Laal Maas, Green Fenugreek Seeds and Aloo Kofta are somethings that have already here for records.

Ingredients

  • 3 lbs potato, small gold baby potatoes pref. (or half the number of  medium sized potatoes)
  • 1/4 cup posto/white poppy seeds
  • 1/2 cup cashews
  • 1/4 cup almonds, soaked for a few hours and peeled
  • 1.5 tablespoon dry shredded coconut (not sweetened like the baking coconut)
  • 3 tablespoon ghee
  • 4 cloves or elaichi
  • 6 green cardamoms cracked
  • 4 inch stick cinnamon
  • 1/2 teaspoon methi/fenugreek seed
  • 4 cups thinly sliced onions (about two large onions)
  • 2 tablespoon minced garlic
  • 2 tablespoon ginger paste or grated ginger
  • 1 teaspoon white pepper powder or to taste
  • 1 teaspoon chili powder or to taste (optional)
  • 3/4 cup plain Greek or thick drained yogurt
  • 2 tablespoon Khoya or Mawa or dry milk powder (I have not used this)
  • a few golden raisins (optional)
Read the whole recipe on eCurry