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 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
  • 1Tbsp Ajwain
  • 1Tbsp Crushed Kasuri Methi
  • 1pinch Hing
  • 2dried Tej Patta or Bay Leaves
  • 1medium sized Onion chopped
  • 7-8 cloves Garlic chopped finely
  • 1inch Ginger chopped finely
  • 1Tsp Haldi Powder or Turmeric Powder
  • 1Tbsp Lal Mirch Powder or Red Chili Powder
  • 1Tbsp Dhaniya Powder or Coriander Powder
  • 1Tbsp Garam Masala Powder
  • 1Tsp Salt adjust as per taste
  • 1Tsp Black Pepper Powder or Kali Mirch Powder
  • ½cup Milk to mix the spices
  • 1big sized Tomato chopped
  • 1Tbsp Crushed Kasuri Methi for garnish

Method of Cooking

  • First, make the Cashew Nut or Kaju Paste. For it 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 halves. 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 it in cold water and then peel it.
  • 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 get fried over 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.