Moghlai Aloo | How to make Mughlai Aloo

For the fifth day of making Potato Gravies for the BM Mega Marathon, Cooking Carnival, I have yet another recipe from my recipe collection. This recipe was selected after I decided that I am going with all gravies from the Indian States.

I got this recipe from an online Indian working women group based out of US. I no longer participate actively in the group after the group was moved to FB. While the group was active, they used to share loads of recipes and I used to save those that were from different states. Again I do not have if this is authentic from the Moghlai Cusine. 

However going by the definition of Mughlai, loads of cream and nut paste has gone into the recipe. I naturally can't follow a recipe and had to twist the recipe. I added all the spice powders to the potato marinade and add green chilies as with the cream I was adding the gravy will not be spicy. And I was serving this for my spice loving hubby dear!


So I ended up making a rich gravy that was also spicy. Daddy felt it was spicy and I too felt that in the lingering aftertaste. While Amma and Hubby dear just blinked when I asked. So you need to adjust the spice levels. The gravy as such is fantastic and I even took it for my colleagues, who literally loved every bit of it.

If you are a potato lover and also love gourmet gravies, this is for you! I served it with Parotta and the meal ended up being a rich and high calorie affair.



Moghlai Aloo

Ingredients Needed:

For the Potato Marinade :

Baby Potatoes - 10 to 12 
Fresh Curds / Yogurt - 3/4 cup
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp 
Chilli powder - 1 tsp
Turmeric powder a pinch
Salt to taste

For the gravy

Onions puree - 1 cup
Fresh cream - 1/2 cup
Butter - 1 tbsp 
Green Chillies - 2 small
Kasuri Methi - 1 tsp

To be ground into a paste

Garlic  3 to 4 cloves
Cloves - 4 
Cinnamon - 1" stick
Poppy seeds / Khus Khus - 2 tbs
Ginger - 1" 
Geen chillies - 2 nos

How to make Moghlai Aloo

Wash and soak the poppy seeds in a bowl of water for 15 mins. Then along with rest of the ingredients to be ground, grind to a paste. Grinding Poppy seeds is little tough if you do in a small quantity. That's why I mostly have a ground poppy seed powder ready. 

Wash and soak the baby potatoes in water for 10 mins. Scrub well and pressure cook for 2 whistles. Once the pressure falls down, allow it to cool. Then peel the skin and prick all over the potatoes. Take the potatoes in a bowl, add curds and all the spice powders. Combine everything and keep it aside for an hour. 

Heat the butter in a nonstick pan, add slit green chillies, then add the ground paste, saute well. Cook till the paste turns colour. Then add the marinated aloo along with the spice mix for 5 mins, while stirring. 

Simmer and add a cup of water and bring to boil. Then add the fresh cream and simmer till the gravy thickens. 

Finally, add the Kasuri Methi and serve hot with parathas



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