Mughlai Aloo
17 Mar
Recipe

Mughlai Aloo

Mughlai Aloo

Mughlai Aloo is a deep-flavored, spicy, and delicious vegetarian dinner recipe. Mughlai Aloo is special because it has flavors that are exotic, unique, and different. This is a lost recipe that was previously made during the Mughal rule in India. If you’re bored with having the same Dum Aloo, then you should definitely give this one a try!

Preparation Time: 15 M
Cooking Time: 10 M
Total Time: 25 M

Required Ingredients :

  • 3big sized Potatoes
  • 1cup Cashew Nuts
  • 1cup Warm Milk
  • 1Cup Nutri Soyabean Zero cholesterol Oil to deep fry the Potatoes
  • 1Tbsp Ghee
  • 1 Tbsp. Ajwain
  • 1 Tbsp. Crushed Kasuri Methi
  • 1 pinch Hing
  • 2 dried Tej Patta or Bay Leaves
  • 1 medium-sized Onion chopped
  • 7-8 cloves Garlic chopped finely
  • An inch Ginger chopped finely
  • 1 Tsp Haldi Powder or Turmeric Powder
  • 1 Tbsp Lal Mirch Powder or Red Chilli Powder
  • 1 Tbsp Dhaniya Powder or Coriander Powder
  • 1 Tbsp Garam Masala Powder
  • 1 Tsp Salt, adjust as per taste
  • 1 Tsp Black Pepper Powder or Kali Mirch Powder
  • ½cup Milk to mix the spices
  • 1 big-sized Tomato chopped
  • 1Tbsp Crushed Kasuri Methi for garnish

Method of Cooking

  • First, make the Cashew Nut or Kaju Paste. Soak the Kaju in warm milk for 10 minutes and then grind it in the mixer into a smooth paste. Keep it aside
  • Cut the Potatoes in half. Put it in the pressure cooker along with about 1-2 cups of water. Pressure cook it until 4 whistles over a high flame. Allow the steam to release on its own.
  • Once the steam has released, carefully get the potatoes out, wash them  in cold water and then peel them.
  • Poke holes in the potato with a toothpick and deep fry these Potatoes in Nutri soyabean Oil until they get crispy and golden brown from all sides. Take them out on a tissue paper-lined plate and keep aside.
  • Take ½ cup of milk and add all the dry spices – Haldi, Lal Mirch, Dhaniya, Garam Masala, Salt, and Black Pepper Powder. Mix it all up with a spoon until it gets smooth and lump-free. Keep this aside.
  • For the Gravy, add some ghee in the same pan in which you fried the potatoes.
  • Now add some Ajwain and Kasuri methi to the hot ghee. Also, add some Hing and 2 Tej Patta to it.
  • Add the chopped onions and cook until they are fried over a low flame. Next, add the chopped Garlic and Ginger and saute well. Add the Masala and Milk mixture which you had made and mix well.
  • Add the Kaju Paste, which you had made earlier and mix well.
  • Finally, add the deep-fried Potatoes to the gravy and mix well.

Garnish with Kasuri Methi & serve this Mughlai Aloo hot with Naan or Poori.