Mughlai Aloo | Mughlai Aloo Recipe | Homemade Mughlai Aloo

#alookisabzi #aloorecipe #mughlaialoo

Mughlai Aloo

Servings – 2 – 3

INGREDIENTS
Poppy seeds – 50 grams
Garlic – 1 tablespoon
Ginger – 1 tablespoon
Green chili – 1 teaspoon
Water – 50 milliliters
Curd – 400 grams
Salt – 1 teaspoon
Boiled baby potatoes – 1 kilogram
Water – 90 milliliters
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Red chili – 1 teaspoon
Turmeric – 1/2 teaspoon
Ghee – 40 grams
Onion paste – 150 grams
Cloves – 6 pods
Cardamom – 3 pods
Fresh cream – 100 milliliters
Salt – 1/2 teaspoon
Sugar – 1 teaspoon
Coriander – for garnishing

PREPARATION
1. In a blender, add 50 grams poppy seeds, 1 tablespoon garlic, 1 tablespoon ginger, 1 teaspoon green chili, 50 milliliters water and blend it into a smooth paste.
2. In a mixing bowl, add 400 grams curd, blended paste, 1 teaspoon salt and mix it well.
3. Add 1 kilogram boiled baby potatoes and mix it well.
4. Marinate the potatoes for 15 minutes.
5. In a bowl, add 90 milliliters water, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.
6. Heat 40 grams ghee in a skillet, add 150 grams onion paste and stir well.
7. Add 6 pods cloves, 3 pods cardamom and mix it well.
8. Cook for 3 – 5 minutes on medium heat.
9. Then, add the prepared mixture in it and mix it well.
10. Now, add the marinated potatoes in it and mix it well.
11. Cook for 5 – 7 minutes on medium heat.
12. Add 100 milliliters fresh cream and mix it well.
13. Add 1/2 teaspoon salt, 1 teaspoon sugar and mix it again.
14. Cook for another 3 – 5 minutes on medium heat.
15. Garnish with coriander.
16. Serve hot with roti or naan.

source

You might like