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Mughlai Aloo ( Subzi)

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsA
MineralsSelenium, Natrium, Calcium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups boiled and peeled baby potatoes , cut into halves

  2. 1/2 cup fresh curds , whisked

  3. salt to taste

  4. 3 tbsp ghee

  5. 3/4 cup grated onions

  6. 4 cloves (laung / lavang)

  7. 2 cardamoms

  8. 2 tbsp fresh cream

  9. 1/2 tsp sugar

  10. To Be Ground Into A Poppy Seed Paste

  11. 3 tbsp powdered poppy seeds (khus-khus)

  12. 12 mm (1") piece ginger (adrak)

  13. 3 garlic (lehsun) cloves

  14. 2 green chillies , roughly chopped

  15. To Be Mixed Into A Masala Paste

  16. 2 tbsp water

  17. 1 tsp chilli powder

  18. 1/4 tsp turmeric powder (haldi)

  19. 2 tsp coriander-cumin seeds (dhania-jeera) powder

  20. For Serving

  21. puris / parathas / naan

Instructions Jump to Ingredients ↑

  1. Combine the curds, prepared poppy seed paste and salt, mix well.

  2. Add the potatoes, lightly mix it and keep aside to marinade for 10 to 15 minutes.

  3. Heat the ghee in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.

  4. Add the cloves and cardamom and sauté on a medium flame for 30 seconds.

  5. Add the prepared masala paste, mix well and cook on a medium flame for 1 minute, while stirring continuously.

  6. Add the marinaded potatoes and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.

  7. Add the cream, salt and sugar, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.

  8. Serve hot with puris, parathas or naans.

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