This recipe comes from Mohammed Naeem â chef director at Altrinchamâs Michelin-rated Indian restaurant Dilli. This is one of his favourite regional dishes from the Indian subcontinent and uses ingredients you will find in most supermarkets but there could, of course, be one of two things you might need to get from a specialist Indian grocery.
KESARI ALOO BADAM (serves 4)
This is one of the first dishes that my father taught me, when I was 13, at home in Lucknow.
Ingredients
Diced potatoes (part boiled) ½ kg
Cumin seeds 1 tsp
Chopped garlic 1 tbsp
Chopped ginger 1 tbsp
Mustard seeds 1 tsp
Red chilly powder ½ tsp.
Cashew paste ¼ cup
Coconut milk ¼ cup
Saffron a few strands
Sliced almonds (skin removed) 100 gms
Green chilli (chopped) 1
Oil 1 tbsp
Black pepper, crushed 1 tsp
Salt (o taste) to taste
Coriander leaves, chopped for garnish
Method
Heat the oil, crackle the cumin and mustard seeds, and sauté the garlic, ginger and green chillies, with the red chilli powder, until golden and mix with a little water. Dissolve the cashew nut paste in a little lukewarm water. Add to the pan and simmer. When the cashew nut paste starts boiling add the potatoes, almonds, saffron, coconut milk and crushed peppers; cook for 4 minutes. Check the seasoning, garnish with coriander, and serve hot with parathas.
Dilli Restaurant, 60 Stamford New Road, Altrincham, WA14 1EE (0161 929 1213, www.dilli.co.uk
