Mughlai Aloo Lazawab - Restaurant Style Indian Curry | How to make Mughlai Aloo Lazawab - Restaurant Style Indian Curry

By Sushma Balasubramanian  |  26th May 2017  |  
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  • Photo of Mughlai Aloo Lazawab - Restaurant Style Indian Curry by Sushma Balasubramanian at BetterButter
Mughlai Aloo Lazawab - Restaurant Style Indian Curryby Sushma Balasubramanian
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

202

0

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.

Mughlai Aloo Lazawab - Restaurant Style Indian Curry

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

  1. Start by soaking your whole cashews in water for atleast 15 mins and grind to a smooth paste. Grind the ginger garlic to a paste using a mortal pestle. (You can even use a mixer or just add 1 tbsp of readymade paste). Meanwhile peel and cub
  2. Heat ghee in another pan. Once hot add the shah jeera and let it crackle. Add 2 tbsp roughly chopped cashews and stir till its golden brown and then add the onion.
  3. Cook the onions till translucent and add the ginger garlic paste. Cook well until the raw smell goes. This would take around 2-3 minutes.
  4. Add the turmeric powder and both the chilli powder and cook well.
  5. Add the ground cashew nut paste. Cook well until the raw smell goes. (By now you would have got a body to the dish).
  6. Lower the flame and add the milk, cream and curd. Let them cook really well. Stir in between so that it doesn't stick to the bottom of the pan. Cover the pan with a plate; top the plate with some water. This step helps to prevent the burnin
  7. Let the mixture come to a boil. Add the potatoes to it. Mix everything well. Add salt and garam masala. Cover with the same lid and let it cook for another 3 minutes.
  8. Garnish with coriander leaves and serve hot with roti, puri, paratha, naan or jeera rice.

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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