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#Mughlai Aloo

Sep-03-2016
Shilpa gupta
10 minutes
Prep Time
20 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT #Mughlai Aloo RECIPE

Fried potatoes cooked in a rich curd based curry.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Simmering
  • Boiling
  • Frying
  • Sauteeing
  • Side Dishes

Ingredients Serving: 5

  1. Hung curd 1 cup
  2. Cashews 8-10
  3. Onions 2 big sized
  4. Ginger 1 inch
  5. Green chillies 4
  6. Potatoes 4-5
  7. Oil 1 tbsp
  8. Cumin seeds 1/2 tsp
  9. Asafoetida a pinch
  10. Turmeric powder 1/2 tsp
  11. Red chilli powder 1/2 tsp
  12. Coriander powder 1/2 tsp
  13. Garam masala 1/2 tsp
  14. Salt to taste
  15. Fresh cream or malai 2 tbsp
  16. Milk 3/4 cup
  17. Kasoori Methi 1 tsp
  18. Green coriander to garnish

Instructions

  1. Boil the potatoes partially. Also soak the cashews.
  2. Peel the potatoes and cut each potato in 4 pieces. Deep fry these potatoes till they turn golden in colour.
  3. Chop the onions roughly. Keep aside.
  4. In a mixer, grind together the hung curd, onions, soaked cashews, ginger, green chilli, turmeric powder, red chilli powder, coriander powder and make a smooth paste.
  5. In a wok take 1 tbsp oil to heat, add in the cumin seeds. Add the asafoetida once the cumin seeds crackle.
  6. Next add in the curd paste and cook on a medium flame while stirring continuously till the oil separates itself.
  7. Add salt as per taste and cook for a minute. Then add cream or malai and cook it for 3 to 4 minutes.
  8. Pour in milk and let it come to a boil. Add the fried potatoes, let it cook for 5-6 minutes on a low flame.
  9. Lastly add the crushed kasoori methi and garam masala. Then turn off the flame.
  10. Pour it in a serving bowl. Garnish with green coriander and serve.

Reviews (3)  

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Siddharth Biswa
Nov-28-2016
Siddharth Biswa   Nov-28-2016

Richa Anand
Oct-18-2016
Richa Anand   Oct-18-2016

it's yummy

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