Mughlai potatoes

Name: Mughlai potatoes
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 kg Baby potatoes; tbsp Poppy seed(khas -khas)2; 2 cup Curd; 1 tsp Jeera; 1/2tsp Cumin powder(jeera); 1/2 tsp Turmeric powder; 1 tsp Red chilli powedr; 1 tbsp Coriander powd; 2 tbsp Garlic +ginger; 1/2 cup Onion paste; 1tbsp Green chilli; as per taste Salt; 1/2 cup Fresh cream; 2-3 tbsp Green coriander; 1/2 cup Oil /ghee; 2-4 Clove; 2 Cardamom green; 1 tsp Sugar

Akanksha Gupta (24) @Akanksha24

GA4#week4#gravy#

Akanksha Gupta (24) @Akanksha24

GA4#week4#gravy#

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Ingredients

20 -25mi n

4-5 servings

1 kgBaby potatoes
tbspPoppy seed(khas -khas)2
2 cupCurd
1 tspJeera
1/2tspCumin powder(jeera)
1/2 tspTurmeric powder
1 tspRed chilli powedr
1 tbspCoriander powd
2 tbspGarlic +ginger
1/2 cupOnion paste
1tbspGreen chilli
as per tasteSalt
1/2 cupFresh cream
2-3 tbspGreen coriander
1/2 cupOil /ghee
2-4 Clove
2Cardamom green
1 tspSugar

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Steps

20 -25mi n

1

Take baby potato then wsah and cook half boil(1 wshitle). After 1 wshitle pressure release. Potatoes, cool down.
2
3

After 10 min peel potatoes and. pinch potatoes form hlp of fork
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5

Fry potato that we boiled and forked.till Golden clr. Fry.
6

Take a blander jar, add, ginger, green chilli,poppy seeds water and blend it into a smooth paste.
7

Add curd, blend kiya hua paste, salt, baby potatoes and mix it well.
8

Marinate the potatoes for 15 minutes.for this mixture we have made.
9

In a mixing bowl, add water, coriander powder, cumin powder, red chilli powder, turmeric powder and mix it well.
10

Heat/oil ghee and add onion paste, cloves, cardamom, and mix it well. Cook it for 5-7 minutes on slow fla.w. Then add the prepared mixture, add marinated potatoes mix well.
11

Cover and cook for 5-10 minutes on MEDIUM heat.
12

Now, add fresh cream, salt, sugar and again cook for 3-5 minutes on MEDIUM heat.
13

Once cooked thoroughly, garnish Mughlai Aloo with fresh coriander leaves and serve hot with roti or naan.