Mughlai Aloo

 

Mughlai Aloo is a simplified version of the Dum Aloo served at restaurants , which you can cook at home and still enjoy the restaurant style flavour. It is an ideal option for when you want to eat vegetarian food. Let us have a look at its recipe. 

Ingredients (3 Servings) :

• Potatoes - 6 (Medium-sized)
• Onions - 3 (Large sized)
• Cumin Seeds (Jeera) - 1 Tbsp
• Whole Garam Masalas : Cinamon- 3 Inch stick , Cloves -6 , Black Pepper - 10-12, Green Cardamom (Chhoti Elaichi) - 4-5 , Black Cardamom (Badi Elaichi) - 1-2 
• Cashew Nuts (Kaaju) - 7-8
• Curd (Dahi) - 1/2 Cup
• Saffron (Kesar) - Optional
• Ginger Paste - 1 Tsp
• Garlic - 8-10 Cloves
• Sugar - 1-2 Tbsp
• Salt to Taste 
• Oil for frying - 5-6 Tbsp
• Green Chillies - 3-4
• Kashmiri Chillies - 2
• Tomato Ketchup - 2 Tbsp
• Powdered Spices : Turmeric Powder - 1/2 Tsp , Garam Masala Powder - 1/2 Tsp , Dhanajeera Powder - 1 Tsp
• Coriander - 1/2 Cup

Method :

• Par boil the potatoes in a cooker for 1 whistle and 10 minutes on low flame.
• After the pressure from the cooker is released , take it out and peel the skin from each potato and cut each one into halves.
• Heat oil in a utensil and add the whole garam masalas to it.
• After 2 minutes , add finely chopped garlic , Cashew nuts broken into small pieces , Kashmiri chillies , chopped green chillies , cumin seeds and let them cook for 5 minutes.
• Add finely chopped onions to it and let them cook till they are golden-brown.
• Add ginger paste , sugar and salt to it and let it cook for 2 minutes again. 
• After the ginger paste is fried , add the powdered spices to it and let it cook for another 5 minutes.
• Beat the curd to a smooth consistency and add it to the mixture, stirring it continuously.
• Once it is thoroughly mixed , add the par boiled potatoes to it and let it cook till they are soft.

It tastes good with sali (Potato Sticks)