{"id":1623,"date":"2023-03-17T16:29:32","date_gmt":"2023-03-17T10:59:32","guid":{"rendered":"https:\/\/ajantasoya.com\/shop\/?p=1623"},"modified":"2025-11-24T16:20:13","modified_gmt":"2025-11-24T10:50:13","slug":"mughlai-aloo","status":"publish","type":"post","link":"https:\/\/ajantasoya.com\/shop\/blog\/mughlai-aloo\/","title":{"rendered":"Mughlai Aloo"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]<strong>Mughlai Aloo<\/strong><\/p>\n<p>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&#8217;re bored with having the same Dum Aloo, then you should definitely give this one a try!<\/p>\n<p><strong>Preparation Time:<\/strong> 15 M<br \/>\n<strong>Cooking Time:<\/strong> 10 M<br \/>\n<strong>Total Time:<\/strong> 25 M<\/p>\n<p><strong>Required Ingredients :<\/strong><\/p>\n<ul>\n<li>3big sized\u00a0Potatoes<\/li>\n<li>1cup\u00a0Cashew Nuts<\/li>\n<li>1cup\u00a0Warm Milk<\/li>\n<li>1Cup<a href=\"https:\/\/ajantasoya.com\/shop\/product\/nutri-zero-cholesterol-soyabean-oil\/\"><strong> Nutri Soyabean Zero cholesterol Oil<\/strong><\/a> to deep fry the Potatoes<\/li>\n<li>1Tbsp\u00a0Ghee<\/li>\n<li>1 Tbsp. Ajwain<\/li>\n<li>1 Tbsp. Crushed Kasuri Methi<\/li>\n<li>1 pinch Hing<\/li>\n<li>2 dried Tej Patta or Bay Leaves<\/li>\n<li>1 medium-sized Onion chopped<\/li>\n<li>7-8 cloves Garlic chopped finely<\/li>\n<li>An inch Ginger chopped finely<\/li>\n<li>1 Tsp Haldi Powder or Turmeric Powder<\/li>\n<li>1 Tbsp Lal Mirch Powder or Red Chilli Powder<\/li>\n<li>1 Tbsp Dhaniya Powder or Coriander Powder<\/li>\n<li>1 Tbsp Garam Masala Powder<\/li>\n<li>1 Tsp Salt, adjust as per taste<\/li>\n<li>1 Tsp Black Pepper Powder or Kali Mirch Powder<\/li>\n<li>\u00bdcup\u00a0Milk\u00a0to mix the spices<\/li>\n<li>1 big-sized Tomato chopped<\/li>\n<li>1Tbsp\u00a0Crushed Kasuri Methi\u00a0for garnish<\/li>\n<\/ul>\n<p><strong>Method of Cooking<\/strong><\/p>\n<div class=\"wprm-recipe-instruction-text\">\n<ul>\n<li>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<\/li>\n<li>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.<\/li>\n<li>Once the steam has released, carefully get the potatoes out, wash them\u00a0 in cold water and then peel them.<\/li>\n<li>Poke holes in the potato with a toothpick and deep fry these Potatoes in <a href=\"https:\/\/ajantasoya.com\/shop\/product\/nutri-zero-cholesterol-soyabean-oil\/\"><strong>Nutri soyabean Oil<\/strong><\/a> until they get crispy and golden brown from all sides. Take them out on a tissue paper-lined plate and keep aside.<\/li>\n<li>Take \u00bd cup of milk and add all the dry spices &#8211; 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.<\/li>\n<li>For the Gravy, add some ghee in the same pan in which you fried the potatoes.<\/li>\n<li>Now add some Ajwain and Kasuri methi to the hot ghee. Also, add some Hing and 2 Tej Patta to it.<\/li>\n<li>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.<\/li>\n<li>Add the Kaju Paste, which you had made earlier and mix well.<\/li>\n<li>Finally, add the deep-fried Potatoes to the gravy and mix well.<\/li>\n<\/ul>\n<\/div>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<strong>Garnish with Kasuri Methi &amp; serve this Mughlai Aloo hot with Naan or Poori.<\/strong>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Mughlai Aloo Mughlai Aloo is a deep-flavored, spicy, and delicious vegetarian dinner recipe. Mughlai Aloo is special because it has<\/p>\n","protected":false},"author":1,"featured_media":1804,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[63],"tags":[],"class_list":["post-1623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mughlai aloo | Nutri Soyabean Zero cholesterol Oil<\/title>\n<meta name=\"description\" content=\"Mughlai Aloo is a deep flavored, spicy, and delicious vegetarian dinner recipe | | please connect now ajanta soya\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ajantasoya.com\/shop\/blog\/mughlai-aloo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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