Mughlai Dum Aloo

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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Ingredients

  • Potato (medium size) - 10-12
  • Cloves - 4
  • Green cardamoms - 2
  • Green chillies - 2
  • Fresh root ginger (grated) - 50 g
  • Garlic - 3 cloves
  • Curd - 150 ml
  • Tomato (medium size) - 5-6
  • Ghee - 50 g
  • Onion (grated) - 2
  • Ground coriander - 1 tsp
  • Ground cumin - 1 tsp
  • Chilli powder - 1 tsp
  • Turmeric - 1/2 tsp
  • Salt to taste

How to Make Mughlai Dum Aloo

  • Scrub, scrape or peel the potatoes, prick them thoroughly with a cocktail stick.
  • Deep fry the potatoes until they turn golden brown.
  • Grind the cloves, green cardamoms, green chillies, ginger and garlic to a paste.
  • Melt ghee in a heavy-base saucepan and fry the grated onions in it for a few minutes.
  • Add coriander, cumin, chilli power and turmeric.
  • Fry the onions for 2-3 mins more.
  • Add tomatoes and stir the masala for 10-15 mins or until it oozes oil.
  • Add curd and stir.
  • Add the potatoes and water to the masala, stir well, add salt and cook until the potatoes are tender.
  • Serve hot.

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