Monday, July 28, 2014


The word Shahi means Royal. Yes, its the most popular Mughlai dish prepared with cashew nuts plus the addition of main ingredient. My daughter just loves the gravy when its mixed up with cream, cashew nut paste plus milk ..u know all rich ingredients ;)...Most of the time very rarely I make shahi paneer but this time I taught of substituting paneer with potatoes which was equally tasting good. Ready in no time and hard to resist. Do try this royal rich curry and would act as a best combo with roties and pulao.


1 Cup Boiled Potatoes.

2 Onions.

1 tsp Ginger Garlic paste.

1 Green Chilly.

20 Grams Cashew nuts.

1/4 Cup Yogurt.

2 Cloves

1 inch Cinnamon.

1 Star anise.

Pinch of Garam masala.

1/4 Cup Fresh cream.

Pinch of Cardamom pd.

1/4 Cup Milk.

Salt and Pepper to taste.

1 tsp Oil.

Coriander leaves for garnish.


Soak cashew nuts in 1/4 cup of warm milk for about 20 25 min and grind it into smooth paste. Keep it aside.

Cut boiled potatoes into small pieces. Deep fry or shallow fry those pieces adding 2 tbsp of oil in a kadai and keep it aside.

Cut the onion into chunks and boil into water till the pieces becomes tender. After it gets cooled, drain the water and grind the onions with green chilly into smooth paste.

Heat oil in a kadai. Add the whole masala and fry for a min. Then add ginger garlic paste and onion paste till the raw smell disappears. Then add cashew nuts paste and cook them under low flame.

Add yogurt , garam masala and fried potatoes. Season with salt and pepper. Now you could c the gravy becomes thick. Cook for a min till everything is mixed up. Add water if needed.

At the time of removing from flame, drop in fresh cream and sprinkle with some cardamom pd. Garnish with coriander leaves.

Serve hot with roties,naan or pulao. I like to add extra cream as a topping :)