Mughlai Potatoes

Ingredients

Baby potatoes 500 gram
Yogurt (Dahi) 1/2 cup
Mustard oil (Sarso ka tel) 4 table spoon
Onions (Payaz), grated 2
Coriander (Dhaniya) powder 1 tea spoon
Cumin (Jeera)  powder 1 tea spoon
Chili (lal mirch) powder 1 tea spoon
Turmeric (Haldi) powder 1/4 tea spoon
Cream (Malai) 2 table spoon
Sugar   (Chini) 1/2 table spoon
Salt (Namak) to taste

Spices to paste

Cashew nuts (kaju) 5-6 pieces
Poppy seeds (khuskhus) 2 tea spoon
Dried coconut (khopra) 2
Green chilies (hari mirch) 2
Ginger (adrakh), chopped 1 tea spoon
Garlic (lahsan), Chopped 2 tea spoon
Onion (payaz), sliced ½ cup

Method

  • 1. Take baby potatoes wash and peel them.
  • 2. Prick the potatoes with fork and sprinkle little salt and turmeric and leave them for 10 minutes.
  • 3. Meanwhile, heat little oil in a pan and deep fry sliced onions till brown.
  • 4. Take this fried onion in a blender jar and add ginger, garlic, green chilies, dried coconut, poppy seeds and cashew nuts in it. Grind this mixture to make smooth paste.
  • 5. Marinate potatoes with this paste and leave it for 1 hour.
  • 6. Heat oil in a pan and fry the grated onion in it for few minutes.
  • 7. Mix coriander, cumin, chili powder and turmeric powder with curd and add this mixture to the onion. Continue to cook it for further 5-7 minutes.
  • 8. Now, add marinated potatoes and salt and cook them covered, until the potatoes are tender. This may take about 15-20 minutes. If it looks dry add little water in between.
  • 9. Once potatoes become tender add water and adjust the consistency of gravy as desired.
  • 10. Add the cream and sugar, stir well and put the flame off.
  • 11. Garnish it with cream, green coriander and hot spices and serve hot with nan.

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