Wednesday, December 19, 2012

Mughlai Aloo Video by Tarla Dalal

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. . .

Preparation Time: 
Cooking Time: 
Makes 4 servings


1 1/4 cups boiled and peeled baby potatoes , cut into halves
1/2 cup fresh curds , whisked
salt to taste
3 tbsp ghee
3/4 cup grated onions
4 cloves (laung / lavang)
2 cardamoms
2 tbsp fresh cream
1/2 tsp sugar

To Be Ground Into A Poppy Seed Paste
3 tbsp powdered poppy seeds (khus-khus)
12 mm (1”) piece ginger (adrak)
3 garlic (lehsun) cloves
2 green chillies , roughly chopped
2 tbsp water

To Be Mixed Into A Masala Paste
2 tbsp water
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder

For Serving

  1. Combine the curds, prepared poppy seed paste and salt, mix well.
  2. Add the potatoes, lightly mix it and keep aside to marinade for 10 to 15 minutes.
  3. Heat the ghee in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  4. Add the cloves and cardamom and sauté on a medium flame for 30 seconds.
  5. Add the prepared masala paste, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  6. Add the marinaded potatoes and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
  7. Add the cream, salt and sugar, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
  8. Serve hot with puris, parathas or naans.

  1. If you like, you can fry the potatoes in ghee and omit the soaking stage in step 1.

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