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MUGHLAI ALOO DUM
INGREDIENTS
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Potatoes (small size) |
400 gm |
Posta |
20 gm. |
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Curd |
100 gm |
Tej patta |
1 |
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Oil for deep frying |
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Cardamom (small) |
5 |
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Salt |
1 tsp. |
Green chilly |
4 |
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Red chilly powder |
1 tsp. |
Dalchini |
1" |
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Dhaniya powder |
2 tsp. |
Javitri |
1" |
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Onion (sliced) |
2 |
Cardamom (big) |
1 |
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Ginger and Garlic (paste) |
1 tsp. |
Tejpatta |
1 |
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Kaju |
20 pcs |
Laung |
2 |
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Water |
1 cup |
Chopped coriander |
some |
METHOD
Soak kajus (8-10), posta, small cardamom, green chilly for 1 hour and grind to make a paste. Beat curd. Add red chilly powder, salt, dhaniya and ginger garlic paste. Peel the potatoes and prick all over with fork. Put these potatoes in the curd mixture and keep aside for one hour. Heat oil in a kadahi. Fry the rest of the kaju and the onion till it gets golden brown. Remove the potatoes from the curd and fry them in the rest of the oil. Strain the oil. Heat little oil in a pressure cooker. Add the sabut garam masala. Add the kaju paste and fry it on a low flame till it gets light brown. Add the leftover curd mixture. Fry till the oil separates. Add potatoes and mix it. Then add 1 cup of water. Cover it. After 1 whistle simmer it for 5-7 minutes and turn off the gas. Add the fried kaju, onion and mix it. Sprinkle chopped coriander. Serve hot with Mughlai Parantha.
Serves: 7-8 adults.
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