Mughlai Aloo | Cooking with Luffa
Prep Time: 15 minutes
Cool Time: 20 minutes
10 to 12 small potatoes
3/4 cup fresh curds (dahi)
3/4 cup grated onions
2 tsp coriander-cumin seed (dhania-jeera) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 cup boiled green peas
2 tbsp fresh cream
1/2 tsp sugar
2 tbsp ghee
salt to taste
To Be Ground Into A Paste
2 tsp chopped garlic (lehsun)
4 cloves (laung / lavang)
2 to 3 tbsp poppy seeds (khus-khus)
2 tsp chopped ginger (adrak)
2 green chillies , roughly chopped
2 cardamoms (elaichi)
Peel the potatoes. Prick them thoroughly with a toothpick and soak in cold water. After about 10 minutes, remove from the water and add the curds and salt. Keep aside for 1 hour.
Heat the ghee in a pan, add the onions and sauté for 1 minute.
Add the paste and sauté for another minute.
Add the coriander-cumin seed powder, chilli powder and turmeric powder and sauté again for a few seconds.
Add the potato mixture and 2 cups of water, cover and cook until the potatoes are soft.
Add the green peas, cream and sugar. Mix well.
Recipe by Luffa
Luffa is a young passionate teenager who enjoys cooking and does it as a hobby. Stay tuned for more recipes from this young and budding chef!