Punjabi Shahenshaki potatoes. Recipes

How to Prepare / Make / Cook -Shahenshaki potatoes. ?

500 grams medium-sized potatoes. 10 almonds. 10 cashewnuts. 1 onion. 1 small tomato. 1 tsp. Poppy seeds. ½ small bunch coriander leaves. A couple of mint leaves. 2 green chillies. 1 tsp. Garam masala. ¼ tsp. Grated jaiphal. Pinch of mace. ½ tsp. Cardamom powder. ½ tsp. Each of cumin seeds and shahjeera. 2 cups thick curds. 2 rings canned pineapple, diced. A couple of blanched and halved almonds. Salt and chilli powder to taste. A few drops essence of saffron.

Peel and prick potatoes all over with a fork, then boil, bake or steam until tender. Grind together 1o0 almonds. Cashewnuts, onion, poppy seeds, coriander, mint, chillies and half inch piece ginger to a smooth paste. Heat 2 tblsps. Ghee and fry the ground paste to a golden colour. Put in tomato along with 1 cup curds and all the spices and cook till ghee separates. Put in the potatoes and fry for five minutes. Beat remaining curds with 1-cup water and pour in. mix well and cook till the gravy turns quite thick. Stir in essence and remove from fire. Apply pieces of foil on the blanched almonds and garnish the potatoes with them and pineapple before serving.

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