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Home / Recipes / Mughlai Aloo Lazawab - Restaurant Style Indian Curry

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Mughlai Aloo Lazawab - Restaurant Style Indian Curry

May-26-2017
Sushma Balasubramanian
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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

Recipe Tags

  • Veg
  • Medium
  • Indian
  • Simmering
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 3 nos large potatoes peeled and cubed
  2. 2 nos med size onion finely chopped
  3. 1/2 cup whole cashewnuts
  4. 3 tbsp clarified butter/ghee
  5. 1 tsp caraway seeds / shah jeera
  6. 2 tbsp roughly chopped cashew nuts
  7. 5 nos garlic pods
  8. Thumb size ginger
  9. 1/2 tsp turmeric powder
  10. 1 tsp kashmiri red chilli powder
  11. 1/2 tsp red chilli powder
  12. 1 cup milk
  13. 1/2 cup cream
  14. 1/2 cup whisked curd
  15. salt to taste
  16. 1/2-1 tsp garam masala powder
  17. oil for deep frying.

Instructions

  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.

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