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.