Go Back
Mughlai Aloo

Mughlai Aloo

Srirup
Mughlai Aloo is a unique and royal tasting Potato recipe. This has a creamy and spicy taste to it. This can be served with Rice or Naan or ideally with Pooris.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
no resting time required 0 minutes
Total Time 25 minutes
Course dinner
Cuisine Indian
Servings 4 people
Calories 265 kcal

Equipment

  • Frying Pan or Wok

Ingredients
  

  • 3 big sized Potatoes
  • 1 cup Cashew Nuts
  • 1 cup Warm Milk
  • 1 Cup Refined Oil to deep fry the Potatoes
  • 1 Tbsp 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
  • 1 inch Ginger chopped finely
  • 1 Tsp Haldi Powder or Turmeric Powder
  • 1 Tbsp Lal Mirch Powder or Red Chili 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
  • ½ cup Milk to mix the spices
  • 1 big sized Tomato chopped
  • 1 Tbsp Crushed Kasuri Methi for garnish

Instructions
 

  • 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 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.
  • Serve this Mughlai Aloo hot with Naan or Poori. Also, garnish with Kasuri Methi.

Video

Keyword Mughlai Aloo