Moghlai Aloo
by Tarla Dalal

Generally, anything with the moghlai tag is splendorous, and so is this baby potato preparation! moghlai aloo features the winning combination of potatoes and peas in a rich white gravy comprised of curds flavoured with a pungent paste and mild spice powders too. Serve hot with rice or indian breads, for a memorable meal.

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Moghlai Aloo recipe - How to make Moghlai Aloo

10 to 12 small potatoes
3/4 cup fresh curds (dahi)
3/4 cup grated onions
2 tsp coriander-cumin seed (dhania-jeera) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 cup boiled green peas
2 tbsp fresh cream
1/2 tsp sugar
2 tbsp ghee
salt to taste

To Be Ground Into A Paste
2 tsp chopped garlic (lehsun)
4 cloves (laung / lavang)
2 to 3 tbsp poppy seeds (khus-khus)
2 tsp chopped ginger (adrak)
2 green chillies , roughly chopped
2 cardamoms (elaichi)

Method

Peel the potatoes. Prick them thoroughly with a toothpick and soak in cold water. After about 10 minutes, remove from the water and add the curds and salt. Keep aside for 1 hour.
Heat the ghee in a pan, add the onions and sauté for 1 minute.
Add the paste and sauté for another minute.
Add the coriander-cumin seed powder, chilli powder and turmeric powder and sauté again for a few seconds.
Add the potato mixture and 2 cups of water, cover and cook until the potatoes are soft.
Add the green peas, cream and sugar. Mix well.
Serve hot.

Nutrient values per serving

Energy	401 cal
Protein	8.4 g
Carbohydrates	64.3 g
Fiber	7.2 g
Fat	11.6 g
Cholesterol	0 mg
Vitamin A	250.7 mcg
Vitamin B1	0.3 mg
Vitamin B2	0.1 mg
Vitamin B3	3 mg
Vitamin C	46.4 mg
Folic Acid	47.3 mcg
Calcium	125.3 mg
Iron	1.9 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	39.5 mg
Potassium	683.9 mg
Zinc	1.4 mg