Shahi Chhote Nawab

Shahi Chhote Nawab - Nutan Shenoy-Kini

Ingredients :-

Baby potatoes – 1 kg.
Ginger – 1 inch piece—skinned & grated.
Green Chillies – 6.
Red Chilly Powder – 3tsp.
Kashmiri Chilly Powder – 1 tsp.
Dry coconut – 1/2 ( brown outer part scraped & white chopped finely/ grated, soaked in water).
Poppy Seeds ( khuskhus) – 2 tsp. ( soaked with dry coconut in water).
Coriander seeds – 2 tsp.
Curds – 1/2 cup.
Onions – 4 ( finely chopped).
100 grams fresh cream.
Almonds – 20 (blanched).
Cashewnuts – 15 ( Soaked in water).
Saffron (Kesar) – Dissolved in 1/2 cup of milk.
Cinnamon – 2 sticks -1 inch each.
Black Peppercorns – 10.
Cloves – 6.
Green Cardamoms – 4.
Black Cardamoms – 3.
Ghee – 4 tbsp.
Salt to taste.

Method :-

1. Peel the potatoes & soak in salt water, as you cut.
2. Grind to a paste the green chillies, poppy seeds, coriander-seeds & dry coconut.Keep aside.
3. Grind to a paste the cashewnuts & almonds.Keep aside.
4. Deep fry the potatoes on high flame till golden brown.
5. Prick each potato diagonally with a tooth-pick.
6. Place a degchi on flame, add ghee.
7. As soon as the ghee heats, add cinnamon, cloves, peppercorns, green cardamoms & black cardamoms, whole.
8. When aroma spreads, add grated ginger & onions. Fry till onions are translucent.Continue the whole procedure on SIM.
9. Add the dry coconut, poppy seeds, green chilly, coriander seeds paste. Saute well.
10. Add beaten curd, red chilli powder, Kashmiri chilli powder & boil well.
11. Add the cashewnut-almond paste, saffron dissolved in milk.
12. Add potatoes & 3/4ths of the fresh cream.Add salt to taste.
13. Cover & cook for 3-4 minutes.14. Put off flame, garnish with fresh cream, few saffron strands & serve hot with rotis / ghee -rice/jeera rice.