Name: Mughlai aaloo recipe by Shilpa gupta at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Ingredients: Boiled potatoes small sized 8; Onions 2 big; Thick curd 3/4 cup; Ginger 1"; Green chilies 3; Cashews soaked 8; Oil 1 tbsp; Cumin Seeds 1 tsp; Red chilli powder 1/2 tsp; Turmeric powder 1/2 tsp; Coriander powder 1/2 tsp; Salt 1 tsp; Milk 1 cup; Kasoori methi 2 tsp; Garam masala 1/2 tsp; Oil for Deep frying; For tempering : :; Oil 1 tbsp; Tej patta 2; Whole red chilli 2; Red chilli powder 1/4 tsp

Ingredients Serving: 5

Boiled potatoes small sized 8
Onions 2 big
Thick curd 3/4 cup
Ginger 1"
Green chilies 3
Cashews soaked 8
Oil 1 tbsp
Cumin Seeds 1 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Salt 1 tsp
Milk 1 cup
Kasoori methi 2 tsp
Garam masala 1/2 tsp
Oil for Deep frying
For tempering : :
Oil 1 tbsp
Tej patta 2
Whole red chilli 2
Red chilli powder 1/4 tsp

Instructions

Peel boiled potatoes and deep fry to nice golden colour.
In a grinder grind together chopped onions, curd, ginger, green chilies and soaked cashews to a fine paste without water.
Heat 1 tbsp oil in a wok. Splutter cumin seeds.
Add red chilli powder, coriander powder and turmeric powder. Roast.
Add ground onion paste. Cook on medium heat until oil separate. Keep stirring.
Add milk and mix well. Give it a boil and then cook on sim.
Add salt, garam masala and crushed Kasoori methi. Mix.
Add fried potatoes. Cook covered for 5 more minutes. Add more milk if needed.
Remove to serving dish.
Prepare tempering.
Heat oil in a pan. Add Tej patta and whole red chilli.
When roast add red chilli powder and pour the tempering over dish.

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