Mughlai Aloo

Tarla.Dalal's picture

Jan. 02, 2014

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. . .


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



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.


5. Serve hot with puri, paratha or naan.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 274Calories from Fat 151

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 150 mg6.25%

Total Carbohydrates 26 g8.7%

Dietary Fiber 5 g20%

Sugars 6 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet