Why recepie famous for?
Moghlai aloo is a popular preparation of deep-fried or marinated baby potatoes in a spicy, creamy base. Moghlai cooking is known for its richness and elaborate masalas, and that is true of this recipe also. Like most moghlai recipes, here too the onions, poppy seeds and fresh cream play essential roles.
Ingredients
1 1/4 cups boiled and peeled baby potatoes , cut into halves vertically
1/2 cup whisked fresh curds (dahi)
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 Smooth Poppy Seed Paste
3 tbsp powdered poppy seeds (khus-khus)
25 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
Instructions
Combine the curds, poppy seed paste and salt in a bowl and mix well.
Add the potatoes, mix lightly and keep aside to marinate for 10 to 15 minutes.
Heat the ghee in a non-stick kadhai, add the onions, cloves and cardamom and sauté on a medium flame for 1 to 2 minutes.
Add the prepared masala paste, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the marinated potatoes and ¼ cup of water, mix well and cook on a slow flame for 2 more minutes, while stirring occasionally.
Add the cream, salt and sugar, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
Serve hot with puris, parathas or naans.
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