Aloo Mutter Moghlai
by Tarla Dalal
A north indian favourite. Cook the potatoes well and you will never go wrong in it.
Aloo Mutter Moghlai recipe - How to make Aloo Mutter Moghlai
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups potato cubes
2 cups green peas
2 cups sliced onions
1/2 cup chopped onions
1/2 tsp saffron (kesar) strands
2 tbsp fresh curds (dahi)
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste
oil for deep-frying
To Be Ground Into A Paste
2 tbsp coriander (dhania) seeds
1 inch ginger (adrak) piece
6 cloves (laung / lavang)
4 green chillies
Method
- Main procedure
- Heat oil in a pan and fry the sliced onions until golden brown in colour.
- Cool and blend to a smooth paste in a blender.
- Heat the oil in a kadai and fry the chopped onions for a little time. Add the ground paste and fry again for 3 to 4 minutes.
- Add the potatoes, green peas and 2 cups of water. Cover and cook till the potatoes are done.
- Add the onion paste and salt and mix well.
- Crush the saffron and mix it in the curds. Add this mixture to the vegetable and simmer for a couple of minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
| Energy | 244 cal |
| Protein | 6.7 g |
| Carbohydrates | 27.2 g |
| Fiber | 7.1 g |
| Fat | 11.9 g |
| Cholesterol | 1.2 mg |
| Vitamin A | 286.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 21.4 mg |
| Folic Acid | 18.3 mcg |
| Calcium | 58.9 mg |
| Iron | 1.6 mg |
| Magnesium | 46.9 mg |
| Phosphorus | 149.8 mg |
| Sodium | 14.7 mg |
| Potassium | 238.6 mg |
| Zinc | 0.4 mg |
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This is a very good their are many style of vegetables how to made vegitable
this is very good
different curry...