Name: Shahi Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Indian
Ingredients: Edible gold leaf; 60 g (2 oz) dried unsweetened mango or apricot; 8-10 saffron threads; 4 large tomatoes, cut into wedges; 2.5-cm (1-inch) piece root ginger, cut into matchsticks; 1½ tsp salt; 80 ml (2¾ fl oz/⅓ cup) double (heavy) cream, plus extra for swirling on top; 2 garlic cloves, minced; 2 red onions, cut into wedges; 2 tsp grated (shredded) root ginger; ¼ tsp ground turmeric; 1 tsp dried fenugreek leaves; 2 tsp Kashmiri chilli powder; 60 g (2 oz) blanched almonds; 450 g (1 lb) new potatoes; 1 tbsp ghee; 1 tsp cumin seeds; 1 black cardamom pod; 2 green cardamom pods, seeds ground; Edible dried rose petals; Green chilli rings; 2 red chillies, roughly chopped; 3 green cardamom pods, cracked; 1 tsp coriander seeds; ½ tsp fennel seeds; 2 cloves 2.5-cm (1-inch) cinnamon stick; 1 dried Indian bay leaf

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

A right royal affair. Expect nuts, fruitiness, saffron, cardamom and copious amounts of ghee in shahi dishes inspired by the food of the Mughal Empire (Persian influences aplenty). The Mughal dastarkhwān (tablecloth) was renowned for groaning with opulent feasts of biryanis, kebabs, koftas and naan. As a centre of fine arts, architecture and crafts, it comes as no surprise that Mughlai cuisine was rich in many ways, too. Today, a flourishing branch of the culture lives on through Indian cui