Mughlai Aloo Video by Tarla Dalal

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A ever-popular aloo sabzi, it is a great combination of potatoes marinaded with curds and spices. Serve this hot with puris/ parathas or naan. . .

Recipe Description for Moghlai Aloo ( Desi Khana)

Preparation Time: 15 mins
Cooking Time: 17 mins
Makes 4 servings
Show me for servings

Ingredients

1 1/4 cups boiled and peeled baby potatoes , cut into halves vertically
1/2 cup whisked fresh curds (dahi)
salt to taste
3 tbsp ghee
3/4 cup grated onions
4 cloves (laung / lavang)
2 cardamoms
2 tbsp fresh cream
1/2 tsp sugar

To Be Ground Into A Smooth Poppy Seed Paste
3 tbsp powdered poppy seeds (khus-khus)
25 mm (1”) piece ginger (adrak)
3 garlic (lehsun) cloves
2 green chillies , roughly chopped
2 tbsp water

To Be Mixed Into A Masala Paste
2 tbsp water
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder

For Serving
puris / parathas / naan

Method

Combine the curds, poppy seed paste and salt in a bowl and mix well.
Add the potatoes, mix lightly and keep aside to marinate for 10 to 15 minutes.
Heat the ghee in a non-stick kadhai, add the onions, cloves and cardamom and sauté on a medium flame for 1 to 2 minutes.
Add the prepared masala paste, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the marinated potatoes and ¼ cup of water, mix well and cook on a slow flame for 2 more minutes, while stirring occasionally.
Add the cream, salt and sugar, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
Serve hot with puris, parathas or naans.

See step by step images of Moghlai Aloo ( Desi Khana) recipe

RECIPE SOURCE : Desi Khana