Aloo Akbari Recipe

Aloo Akbari Recipe with step wise pictorial and video method.

Veganand Gluten-Free

This dish has derived it’s name from the worldwide used & core ingredient in many recipes knows as “Potato” or “Aalo”.

It has also derived it’s second word “Akbari” from the greatest mughal emperor of India named as Akbar who ruled for many decades.

We can trace the origin of this luxurious recipe from mughal culinary techniques which were at their prime in the reign of Akbar. Akbar was known for his personal love for food & making the royal kitchens look richer with flavours. Akbar’s Cooks came all over from India.

Aalo Akbari is a very historic & royal Indian potato dish. It is a delight, creamy & a recipe blend of spices, resulting in an authentic & significant indian food taste.

This dish is an inspiration to the mughali cuisines as the name suggests. It is a dish fit for Akbar’s Mughali Royal Kitchen’s, where the use of ravishing & premium ingredients was a common.

Dishes & recipes were made from nuts which was very lavish & was to be appraised. Aalo Akbari is a dish consisting cashews which automatically boost the taste of any recipe & make it look luxurious. This dish is widely enjoyed with paranthas or naans (Indian Breads).

The dish’s elegant flavour & mouthwatering texture makes it a well reserved for special occasions & is sure to impress any guest.

Aalo Akbari served to be a beautiful dish & speaks for royalty itself. This dish is a must try for people who love creamy, nutful & delicate recipes lingered with indian spices & a historic moment for the people trying it.

Aalo Akbari is a unique, pleasant and also an overwhelming dish to be served as the main part of a large & luxurious platter.

HOW TO MAKE ALOO AKBARI : STEPWISE PICTORIAL RECIPE

MAKING OF POTATO PATTIES

Grate boiled potatoes.

Add cornflour, salt and red chilli powder.

First mix everything together.

Bring together into a form of dough.

Take a portion of dough and flatten it on your greased palm.

Put a tbsp of chopped cashews and raisins in the middle.

Seal the edges in a way that nuts get locked in the middle.

First roll it. Then flatten it and give a shape of Pattie.

Likewise make patties out of entire dough. Size of Pattie is your personal choice.

Put into the greased air fryer basket and apply oil over the patties.

Air fry @200°C for 18-20 minutes. Flip the sides during the middle time.

Once they turn brown, take them out.

If you don’t have oven, you can bake or shallow fry the patties till they turn brown.

MAKING OF CASHEWS PASTE.

Add Cashews, onion, green chilies, ginger and garlic in a sauce pan alongwith water.

Boil 10 minutes, then remove from the heat and let cool completely.

Grind to a fine paste.

COOKING OF ALOO AKBARI

Take oil in a pan. We have used the same oil in which patties were shallow fried. Add cashews paste.

Also add kashmiri red chilli powder, turmeric powder, coriander powder, garam masala and salt.

Mix well.

Let the paste cook until you see it bubbling and leaving the sides of the pan.

Add water, kasuri methi, mint leaves and coriander leaves. Give them a good mix. Let gravy begin to boil.

Now either you put patties direct into the gravy or arrange patties in a serving dish and pour hot gravy over patties. We preferred the later one.

Enjoy with naan, paratha or even rice