Ingredients

• 10 to 12 - small potatoes
• 3/4 cup - curds
• 2 - onions, grated
• 2 tsps. - coriander-cumin powder
• 1 tsp - chilli powder
• 1/4 tsp - turmeric powder
• 1 cup - boiled green peas
• 2 tbsps - fresh cream
• 1/2 tsp - sugar
• 3 tbsps - ghee
• Salt to taste
• To be ground into a paste:
• 3 cloves - garlic
• 4 - cloves
• 2 to 3 tbsps - poppy seeds (khus-khus)
• 12 mm piece - ginger
• 2 - green chillies
• 2 - cardamoms

How to Make Mughlai Aloo

• Peel the potatoes. Pierce them all over with a fork and soak in cold water for 10 minutes.
• Then drain the water and add curds and salt. Keep aside for 1 hour.
• Heat the ghee and fry the onions for 1 min.
• Add the ground paste and fry again for 1 minute.
• Add the coriander-cumin seed powder, chilli powder and turmeric powder and fry 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.
• Serve hot.