Moglai Potatoes
by sgambhir

The creamy and mildly spiced moglai potatoes are prepared with baby potatoes which are cooked in a royal paste comprising of poppy seeds, cloves, cardamom, chilies, ginger and garlic. The spicy blend of paste, yogurt, baby potatoes and cream in the moglai potatoes make it a pure culinary delight and a special potato dish which can be served in parties.

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Moglai Potatoes recipe - How to make Moglai Potatoes

10 to 12 baby potatoes
4 cloves (laung / lavang)
2 tsp poppy seeds (khus-khus)
2 cardamoms
2 green chillies
2 tsp grated ginger (adrak)
3 garlic (lehsun) cloves
150 ml curds (dahi)
50 gms ghee
2 onions , grated
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
100 gms green peas
2 tbsp single cream
1/2 tsp sugar
salt to taste
450 ml

Method

Peel the potatoes and prick them using a fork and keep the potatoes in cold water for about 10 minutes. Keep aside.
Combine the cloves, poppy seeds, cardamoms, green chillies, ginger and garlic and blend in a mixer into a smooth paste.
Drain the potatoes, then mix them with the curds, grund paste and salt, mix well and keep aside to marinate for an hour/
Heat the ghee in a pan, add the grated onions and saute for a few minutes.
Add the coriander, cumin seeds, chilli powder and turmeric powder, mix well and saute for 2-3 minutes.
Add the potato mixture and 450 ml water, mix well and simmer for 15-20 minutes.
Add the green peas, cream and sugar, mix well and cook for a few minutes till the green peas are cooked.
Serve hot.