- Mughlai Aloo is an outlandish, rich and tasty potato sauce formula. This delectable Indian curry starts from the place of Nawabs. In this Mughlai dish, bubbled potatoes are marinated with curd and various flavors and ginger-bean stew glue. The curry is seasoned with poppy seeds, green chilies, ginger, and different flavors. Children will cherish this dish and appreciate its fullest. Here in this formula, I am utilizing cream and sugar to make it somewhat less hot. You can make this Mughlai dish for non-weekend day lunch or supper. Serve this tasty Mughlai Aloo with Butter naan or paratha.
Ingredients of Mughlai Aloo Recipe
| Ingredients |
Quantity |
| Cashews | 8-10 |
| Onions | 2 big sized |
| Ginger | 1 inch |
| Green chilies | 4 |
| Potatoes | 4-5 |
| Oil | 1 tbsp |
| Hung Curd | 1 Cup |
| Cumin seeds | 1/2 tsp |
| Asafoetida | a pinch |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1/2 tsp |
| Coriander powder | 1/2 tsp |
| Garam Masala | 1/2 tsp |
| Salt | to taste |
| Fresh Cream or malai | 2 tbsp |
| Milk | 3/4 cup |
| Kasoori Methi | 1 tsp |
| Green Coriander | to garnish |
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Follow the Steps to Make Mughlai Aloo
Step 1: Heat up the potatoes incompletely. Also, soak the cashews.
Step 2: Strip the potatoes and cut every potato in 4 pieces. Deep fry these potatoes till they turn golden in color.
Step 3: Chop the onions roughly. Keep aside.
Step 4: In a mixer, grind together the hung curd, onions, soaked cashews, ginger, green chili, turmeric powder, red chili powder, coriander powder, and make a smooth paste.
Step 5: In a wok take 1 tbsp oil to warm, include the cumin seeds. Include the asafoetida once the cumin seeds snap.
Step 6: Next include the curd paste and cook on a medium fire while mixing constantly till the oil isolates itself.
Step 7: Include salt according to taste and cook for a moment. At that point include cream or malai and cook it for 3 to 4 minutes.
Step 8: Pour in milk and let it reach boiling point. Include the seared potatoes, let it cook for 5-6 minutes on a low fire.
Step 9: Ultimately include the squashed kasoori methi and garam masala. At that point turn off the fire.
Step 10: Pour it in a serving bowl. Topping with green coriander and serve.
