Most of the dishes that were cooked in our moms kitchen were not complicated. But you can still feel the taste of these quintessential recipes in your mouth. If you are getting nostalgic about home, then we have something to tickle your taste buds!
Kali Mirch Aloo is a tantalizing dish that boasts a perfect balance of fiery black pepper and creamy goodness. This vegetarian delicacy is a celebration of flavors and textures, making it a favorite among spice lovers.
Kali Mirch Aloo is a culinary masterpiece that brings together the fiery notes of black pepper with the velvety richness of cream and cashew paste. The medley of aromatic spices and creamy goodness makes this dish a true indulgence for spice lovers. The interplay of flavors and textures is a celebration of culinary finesse, creating a dish that is sure to impress and delight your palate.
Ingredients for Kali Mirch Aloo
Steps for Kali Mirch Aloo
Kali Mirch Aloo
Ingredients
1 tablespoon Oil
2 medium Onion sliced
2 Bay Leaves
1 Cinnamon
2 large Cardamom
4 Cloves
8 to 10 Garlic Cloves
1 piece Ginger
8 to 10 Cashews
1 & 1/2 cup of Water
1 teaspoon Black Pepper
2 teaspoon Corn flour
1/4TH teaspoon Black Pepper Powder
Half teaspoon Salt
1 tablespoon Curd
6 boiled Potatoes
3 Green Chillies
2 tablespoon Oil
half cup water
Salt
1 tablespoon Fresh Cream
Black Pepper Powder
Coriander Leaves
1 cube Processed Cheese
Fresh Cream
Steps
Soak 8-10 cashews in water for 10 minutes.
Heat a tablespoon oil in a Pan, add 2 medium size roughly chop onion, 2 bay leaves, 1 cinnamon, 2 large cardamom, 4 cloves, 8-10 garlic cloves, 1 piece ginger sauté for 2 minutes keep stirring on high flame.
After 2 minutes add the soaked cashew sauté for a minute, then add 1 & 1/2 cup of water and let it boil on high flame.
When it starts boiling, cover it and cook on low flame for 10-15 minutes.
Heat a small Pan, dry roast 1 tsp whole black pepper for 1 minute on low flame, then grind it into a course powder and keep aside.
Take 2 tsp cornflour in a bowl, add 1/4th tsp course grinded black pepper, half tsp salt, 1tbsp curd, 1 tsp fresh cream, 1 cube grated processed cheese mix all the ingredients well no lumps should remain.
Take small size 6 boiled potatoes cut them into two pieces, then coat the potatoes with this cornflour mixture with your hands and keep aside for 10 minutes.
Now check the onions when soft, off the flame and remove all the whole garam masala spices from it.
Then add 3 green chillies and grind the onions into a fine paste.
Heat 2 tablespoons of oil in a kadai add this mixture with 2-3 tbsp of water. Cook on low flame 3 to 4 minutes, keep checking in between.
Now, heat 1-2 tbsp oil in a Pan. Then add the marinated potato pieces to it and fry them from both sides. After 4-5 minutes check the gravy if thick add half cup water to make some gravy add little salt.
Boil it then add the fried potatoes, 1 tbsp fresh cream, the remaining coarse black pepper mix it well then cook on low flame for 3 to 4 minutes. You can add a little water if you need to make some more gravy.
After 3 to 4 minutes off the flame, sprinkle some chopped coriander leaves.
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Potatoes are rich in vitamin C, which is an antioxidant. Potatoes were a life-saving food source in early times because vitamin C prevented scurvy. Another major nutrient in potatoes is potassium, an electrolyte which aids in the workings of our heart, muscles, and nervous system.
Black pepper can reduce the risk of cataracts and macular degeneration. It can reduce the likelihood of anemia. It protects against certain chronic diseases.
Cashews are Rich in protein, healthy fats, and antioxidants such as polyphenols, cashews offer several health benefits like it. Reduces cholesterol, heart disease prevention, Stroke prevention, Diabetes prevention.
Tips *Use small size potatoes as they become soft easily. *Do not over boil the potatoes. *Adjust chillies as per your requirement. *Soak the cashews in hot water before cooking, it helps to make a smooth fine paste easily.
