Mughlai Aloo Lazawab - Restaurant Style Indian Curry | How to make Mughlai Aloo Lazawab - Restaurant Style Indian Curry
- Prep Time
15
mins - Cook Time
30
mins - Serves
4
People
202
0
23
About Mughlai Aloo Lazawab - Restaurant Style Indian Curry Recipe
Mughlai Aloo Lajawab is an aromatic and flavourful Indian curry belonging to the mughlai cuisine family
Mughlai Aloo Lazawab - Restaurant Style Indian Curry, a deliciously finger licking recipe to treat your family and friends. This recipe of Mughlai Aloo Lazawab - Restaurant Style Indian Curry by Sushma Balasubramanian will definitely help you in its preparation. The Mughlai Aloo Lazawab - Restaurant Style Indian Curry can be prepared within 15 minutes. The time taken for cooking Mughlai Aloo Lazawab - Restaurant Style Indian Curry is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Mughlai Aloo Lazawab - Restaurant Style Indian Curry step by step. The detailed explanation makes Mughlai Aloo Lazawab - Restaurant Style Indian Curry so simple and easy that even beginners can try it out. The recipe for Mughlai Aloo Lazawab - Restaurant Style Indian Curry can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mughlai Aloo Lazawab - Restaurant Style Indian Curry from BetterButter.
Ingredients to make Mughlai Aloo Lazawab - Restaurant Style Indian Curry
- 3 nos large potatoes peeled and cubed
- 2 nos med size onion finely chopped
- 1/2 cup whole cashewnuts
- 3 tbsp clarified butter/ghee
- 1 tsp caraway seeds / shah jeera
- 2 tbsp roughly chopped cashew nuts
- 5 nos garlic pods
- Thumb size ginger
- 1/2 tsp turmeric powder
- 1 tsp kashmiri red chilli powder
- 1/2 tsp red chilli powder
- 1 cup milk
- 1/2 cup cream
- 1/2 cup whisked curd
- salt to taste
- 1/2-1 tsp garam masala powder
- oil for deep frying.
How to make Mughlai Aloo Lazawab - Restaurant Style Indian Curry
My Tip:
Recipe Notes: 1. It is really important to cook each step really well before adding the next ingredient. Take your time and stir everything in between so that it doesn’t burn. 2. I always grind fresh ginger garlic paste in a mortal pestle as it tends to give a better flavour and aroma. You can however just grind in a mixer or use ready made paste. 3. Whisk your curd really well before adding or you may find that it is curdling. If you think it is curdling, just cover the pan with a plate and some water on top and let it cook for 5-10 mins on med flame; everything will definitely come together.
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