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Mughlai Aloo

Tarla.Dalal's picture
A ever-popular aloo sabzi, it is a great combination of potatoes marinaded with curds and spices. Serve this hot with puris/ parathas or naan. . .
Ingredients
  Boiled baby potatoes 1 1⁄4 Cup (20 tbs), peeled, halved
  Curd 1⁄2 Cup (8 tbs), whisked
  Salt To Taste, divided
  Ghee 3 Tablespoon
  Onion 3⁄4 Cup (12 tbs), grated
  Cloves 4
  Cardamom 2
  Fresh cream 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
For poppy seed paste
  Poppy seeds powder 3 Tablespoon
  Ginger 5 Gram
  Garlic cloves 3
  Green chilies 2 , chopped
  Water 2 Tablespoon
For masala paste
  Chili powder 1 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Coriander cumin powder 2 Teaspoon
Directions

MAKING
1. Grind together all ingredients of the poppy paste.
2. In a mixing bowl, place curd, add in the poppy paste and mix well. Add salt, mix again. Add potatoes, toss to mix. Allow to marinate for 10 to 15 minutes.
3. In a frying pan, heat ghee, add onion, cloves and cardamom. In a small bowl, take water, add chili powder, turmeric powder and coriander cumin powder, mix well and add to the onions, cook until the onions are done.
4. Add in the marinade along with potatoes, add water, cook for 2 minutes. Add cream, sugar and salt, allow to cook over low flame for 10 minutes.

SERVING
5. Serve hot with puri, paratha or naan.

Recipe Summary

Difficulty Level: 
Medium
Chef: 
Tarla Dalal
Cuisine: 
Mughlai
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Gravy
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Nutrition Rank

Nutrition Facts

Serving size

Calories 274 Calories from Fat 151

% Daily Value*

Total Fat 17 g26.7%

Saturated Fat 8.3 g41.7%

Trans Fat 0 g

Cholesterol 34.4 mg11.5%

Sodium 150.2 mg6.3%

Total Carbohydrates 26 g8.8%

Dietary Fiber 5.8 g23.2%

Sugars 6.6 g

Protein 6 g11.1%

Vitamin A 9.4% Vitamin C 32%

Calcium 25.2% Iron 25.6%

*Based on a 2000 Calorie diet

Mughlai Aloo Recipe Video