Mughlai Aloo

Preparation:2 hrs
Cook: 20 mins
Total Time: 1402 hours 20 minutes
Servings: Makes 2 to 3 servings

Ingredients

12 baby potatoes
2 onions , grated
1 cup boiled green peas
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1/4 tsp cumin seeds (jeera)
1/2 tsp sugar
2 tsp fresh cream
1 cup curds (dahi)
salt to taste

To Be Ground Into Paste
5 garlic (lehsun) cloves
1/2 tsp ginger (adrak) paste
2 tsp poppy seeds (khus-khus)
4 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
2 cardamoms
1 green chilli

For Garnishing
chopped coriander
kasoori methi

Method

Peel the potatoes and prick it with fork and deep fry in oil.Mix the ground paste in the curd and whip well. Mix in it the fried potatoes.In another pan,heat oil and add the cumin seeds.When the seeds crackle, add the onions and saute till it turns translucent.Add the turmeric powder, chilli powder and coriander-cumin powder, garam masala and saute for few minutes.Add the marinated potatoes, half cup water, salt and let it simmer for few minutesAdd the green peas, sugar and cream and cook till peas are tender.Serve hot garnished with coriander ,kasoori methi and garam masala.