Mughlai Aloo
by Esha D Virani
04 Nov 2012
This recipe has been viewed 10226 times
a delicious rich recipe!
Mughlai Aloo recipe - How to make Mughlai Aloo
Preparation Time: Cooking Time: Total Time:
Makes 2 to 3 servings
12 baby potatoes
2 onions , grated
1 cup boiled green peas
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1/4 tsp cumin seeds (jeera)
1/2 tsp sugar
2 tsp fresh cream
1 cup curds (dahi)
salt to taste
To Be Ground Into Paste
5 garlic (lehsun) cloves
1/2 tsp ginger (adrak) paste
2 tsp poppy seeds (khus-khus)
4 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
2 cardamoms
1 green chilli
For Garnishing
chopped coriander
kasoori methi
Method
- Method
- Peel the potatoes and prick it with fork and deep fry in oil.
- Mix the ground paste in the curd and whip well. Mix in it the fried potatoes.
- In another pan,heat oil and add the cumin seeds.
- When the seeds crackle, add the onions and saute till it turns translucent.
- Add the turmeric powder, chilli powder and coriander-cumin powder, garam masala and saute for few minutes.
- Add the marinated potatoes, half cup water, salt and let it simmer for few minutes
- Add the green peas, sugar and cream and cook till peas are tender.
- Serve hot garnished with coriander ,kasoori methi and garam masala.
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