Mughlai Aloo Great Recipe - Mughlai Aloo Sabzi Recipe
A vegetarian Mughlai recipe with potatoes (aloo) - cut into big cubes, onion - finely chopped, tomatoes - blended into a puree. Ready in 50 min, serves 4.
Curated byZainab Khan🇮🇳
Instructions
19 steps- 1
To begin making Mughlai Aloo Lajawab Recipe, soak the cashews in warm milk for 10 minutes and then blend it into a smooth paste using a mixer grinder
potatoes (aloo) - cut into big cubes(6)tomatoes - blended into a puree(4)tablespoons cashew nuts(4)milk(1/4 cup)ghee - for the mughlai gravy(1 tablespoon) - 2
Keep aside
- 3
Similarly blend the tomatoes in a fine puree and keep aside
tomatoes - blended into a puree(4) - 4
Heat oil in a heavy bottomed pan, add the cubed potatoes, fry until the potatoes turns golden and crisp
potatoes (aloo) - cut into big cubes(6)sunflower oil - for roasting potatoes(1 tablespoon) - 5
Remove it in a kitchen absorbent paper and keep aside
- 6
Heat ghee in a wok, add the ajwain, let the ghee become fragrant
ajwain (carom seeds)(1 teaspoon)ghee - for the mughlai gravy(1 tablespoon) - 7
Add the onion, ginger and garlic and saute until it turns soft and translucent
onion - finely chopped(1)cloves garlic(6)inch ginger - roughly chopped(2) - 8
Once the onions are soft, add in the tomato puree, turmeric powder, coriander powder, kashmiri red chilli and garam masala powder
onion - finely chopped(1)tomatoes - blended into a puree(4)kashmiri red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon) - 9
Simmer the tomatoes until it all the spices are absorbed well into the gravy
potatoes (aloo) - cut into big cubes(6)tomatoes - blended into a puree(4)ghee - for the mughlai gravy(1 tablespoon) - 10
Once the tomatoes are cooked through, add the prepared cashew mix and let it cook for about 2 to 3 minutes
tomatoes - blended into a puree(4)tablespoons cashew nuts(4) - 11
Add the roasted potatoes, add a little water, cream, salt and stir well to combine
potatoes (aloo) - cut into big cubes(6)tablespoons fresh cream(2)sunflower oil - for roasting potatoes(1 tablespoon)salt - to taste - 12
Check the salt and spices and adjust accordingly
salt - to taste - 13
Simmer the Mughlai Aloo Lajawab for another 5 minutes until the potatoes absorb the gravy
potatoes (aloo) - cut into big cubes(6)sunflower oil - for roasting potatoes(1 tablespoon)ghee - for the mughlai gravy(1 tablespoon) - 14
At this stage, if you find the Mughlai Aloo Sabzi is too thick add water and seasoning as per your desired consistency
ghee - for the mughlai gravy(1 tablespoon) - 15
Once the Mughlai Aloo Sabzi comes together, add in the cream, mix and turn off the heat
tablespoons fresh cream(2)ghee - for the mughlai gravy(1 tablespoon) - 16
Garnish it with kasuri methi and serve hot
kasuri methi (dried fenugreek leaves) - for garnish(1 tablespoon) - 17
Serve the Mughlai Aloo Lajawab Recipe along with Butter Naan, Methi Matar Pulao, Dal Makhani, Kurkuri Bhindi and Boondi Raita for your next house party menu
kasuri methi (dried fenugreek leaves) - for garnish(1 tablespoon)ghee - for the mughlai gravy(1 tablespoon) - 18
Add a Gulab Jamoon into your party menu to make it special
potatoes (aloo) - cut into big cubes(6)tomatoes - blended into a puree(4) - 19
You can also serve the Mughlai Aloo Lajawab for a simple weekday Lunch or pack into your office lunch box with Tawa Paratha and Tadka Raita
potatoes (aloo) - cut into big cubes(6)tomatoes - blended into a puree(4)ghee - for the mughlai gravy(1 tablespoon)
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Mughlai Aloo Great Recipe - Mughlai Aloo Sabzi Recipe
A vegetarian Mughlai recipe with potatoes (aloo) - cut into big cubes, onion - finely chopped, tomatoes - blended into a puree. Ready in 50 min, serves 4.
Curated byZainab Khan🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making Mughlai Aloo Lajawab Recipe, soak the cashews in warm milk for 10 minutes and then blend it into a smooth paste using a mixer grinder
potatoes (aloo) - cut into big cubes(6)tomatoes - blended into a puree(4)tablespoons cashew nuts(4)milk(1/4 cup)ghee - for the mughlai gravy(1 tablespoon) - 2
Keep aside
- 3
Similarly blend the tomatoes in a fine puree and keep aside
tomatoes - blended into a puree(4) - 4
Heat oil in a heavy bottomed pan, add the cubed potatoes, fry until the potatoes turns golden and crisp
potatoes (aloo) - cut into big cubes(6)sunflower oil - for roasting potatoes(1 tablespoon) - 5
Remove it in a kitchen absorbent paper and keep aside
- 6
Heat ghee in a wok, add the ajwain, let the ghee become fragrant
ajwain (carom seeds)(1 teaspoon)ghee - for the mughlai gravy(1 tablespoon) - 7
Add the onion, ginger and garlic and saute until it turns soft and translucent
onion - finely chopped(1)cloves garlic(6)inch ginger - roughly chopped(2) - 8
Once the onions are soft, add in the tomato puree, turmeric powder, coriander powder, kashmiri red chilli and garam masala powder
onion - finely chopped(1)tomatoes - blended into a puree(4)kashmiri red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon) - 9
Simmer the tomatoes until it all the spices are absorbed well into the gravy
potatoes (aloo) - cut into big cubes(6)tomatoes - blended into a puree(4)ghee - for the mughlai gravy(1 tablespoon) - 10
Once the tomatoes are cooked through, add the prepared cashew mix and let it cook for about 2 to 3 minutes
tomatoes - blended into a puree(4)tablespoons cashew nuts(4) - 11
Add the roasted potatoes, add a little water, cream, salt and stir well to combine
potatoes (aloo) - cut into big cubes(6)tablespoons fresh cream(2)sunflower oil - for roasting potatoes(1 tablespoon)salt - to taste - 12
Check the salt and spices and adjust accordingly
salt - to taste - 13
Simmer the Mughlai Aloo Lajawab for another 5 minutes until the potatoes absorb the gravy
potatoes (aloo) - cut into big cubes(6)sunflower oil - for roasting potatoes(1 tablespoon)ghee - for the mughlai gravy(1 tablespoon) - 14
At this stage, if you find the Mughlai Aloo Sabzi is too thick add water and seasoning as per your desired consistency
ghee - for the mughlai gravy(1 tablespoon) - 15
Once the Mughlai Aloo Sabzi comes together, add in the cream, mix and turn off the heat
tablespoons fresh cream(2)ghee - for the mughlai gravy(1 tablespoon) - 16
Garnish it with kasuri methi and serve hot
kasuri methi (dried fenugreek leaves) - for garnish(1 tablespoon) - 17
Serve the Mughlai Aloo Lajawab Recipe along with Butter Naan, Methi Matar Pulao, Dal Makhani, Kurkuri Bhindi and Boondi Raita for your next house party menu
kasuri methi (dried fenugreek leaves) - for garnish(1 tablespoon)ghee - for the mughlai gravy(1 tablespoon) - 18
Add a Gulab Jamoon into your party menu to make it special
potatoes (aloo) - cut into big cubes(6)tomatoes - blended into a puree(4) - 19
You can also serve the Mughlai Aloo Lajawab for a simple weekday Lunch or pack into your office lunch box with Tawa Paratha and Tadka Raita
potatoes (aloo) - cut into big cubes(6)tomatoes - blended into a puree(4)ghee - for the mughlai gravy(1 tablespoon)
Rate this recipe
