Mughlai Aloo

Recipe by
Total Time:
1 hour 40 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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