Muglai Aloo is a deep flavored, spicy, and delicious vegetarian dinner recipe. Mughlai Aloo is special because it has flavors that are exotic, unique, and different. This is a lost recipe that was previously made during the Mughal rule in India. Also, these were generally made in Lucknow! Well, today it's forgotten. It's such a beautiful Vegetarian Aloo recipe which is centuries old but still doesn't fail to touch your heart with its royal and regal taste.
Mughlai Aloo
Hey everyone! So, today's recipe is all about this extremely unique and special recipe called Mughlai Aloo. I'm sure you must have tried Aloo Dum or Kashmiri Aloo Dum a lot of times, but I think you must have never tried this unique Potato recipe.
Actually, this is one of those recipes which has been lost with ages and today only a few chefs or home cooks know about it.
I first came to know about this recipe through a paper clipping, which I had read years ago. This Paperclipping had drawn a rough outline of this recipe. Years later, when I tried it today, I just had a rough outline, so I was basically cooking it trusting my own senses and instincts, and trust me this turned out so much better than my expectation.
One thing which caught my attention in this recipe was the use of Ajwain along with Kasuri Methi. Coming to think of it, in Modern-day or everyday cooking, we never use these two together. Ok, we might use it for Besan Pakoras and stuff but for a curry, precisely for the Tadka...! I don't think so! And When I actually did use it, this recipe turned out so much different and totally worth the experiment!
I love cooking unique and different recipes. And this one recipe totally has my hearts. This is seriously good guys! I mean, its nothing like I have ever had. If you're bored having the same Dum Aloo, then you should definitely give this one a try!
Making this Mughlai Aloo
So let me quickly rin over the steps of making this delicious Mughlai Aloo.
The first step is to boil the Potatoes and once it cools down, peel the skin and poke holes in it. Now, just deep fry the potatoes until they are crispy and golden brown from both sides. Take them up in a paper towel-lined plate and keep aside.
The next step is to make the Cashew Nut paste. For this, we need to soak the Cashew Nuts in Warm Milk. Soaking the Cashew Nuts in Warm milk will moisten them and when you make a paste of this, it'll be smooth and creamy. So, after soaking the Cashew Nuts or Kaju for 10 minutes, you need to grind it to a smooth paste.
For the Gravy, you need to add some ghee in the same pan, where you fried the potatoes. If you have a lot of residual oil from frying the Potatoes, you can keep some aside and re-use it later.
Now, add some Ajwain or Carom Seeds and Kasuri Methi in the hot oil and ghee. Also, add some Hing and 2 Tej Patta or Bay leaves. Once it gets aromatic, add the chopped Onions. Mix well and allow the onions to get fried over low flame. Once the onions get fried add the chopped ginger and garlic and fry them.
Meanwhile, take a cup of Milk. In it add the Red Chili Powder, Haldi Powder, Dhaniya Powder, Garam Masala Powder, Salt, and Black Pepper. Mix it all up to a smooth and lump-free paste and pour this to your cooking onions and garlic mixture.
Now add the chopped Tomatoes and cover cook this masala for 5-10 minutes over a low flame until oil releases out from the sides and the tomatoes get mushy!
Finally, add the Cashew Nut Paste to the gravy. Also, add the fried Potatoes and mix everything well.
Finally, plate this recipe and garnish with some more crushed Kasuri Methi.
And that's done! So, this is how you make this Mughlai Aloo. Such an awesome recipe and so yummy!
Let's talk taste
This Mughlai Aloo is totally different than a Dum Aloo. It has a royal and creamy taste to it because of the cashew nuts. Also, the Ajwain and Kasuri Methi works like magic in making this recipe stand out and be so much extraordinary.
I hope you liked this recipe of Mughali Aloo. If you happen to make this recipe, then please tag us with #twinskirasoi on Instagram. Also, find a moment to rate this recipe and comment below. It would mean so much to us!
Mughlai Aloo
Srirup
Mughlai Aloo is a unique and royal tasting Potato recipe. This has a creamy and spicy taste to it. This can be served with Rice or Naan or ideally with Pooris.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
no resting time required 0 minutes mins
Total Time 25 minutes mins
Course dinner
Cuisine Indian
Servings 4 people
Calories 265 kcal
Equipment
Frying Pan or Wok
Ingredients
- 3 big sized Potatoes
- 1 cup Cashew Nuts
- 1 cup Warm Milk
- 1 Cup Refined Oil to deep fry the Potatoes
- 1 Tbsp Ghee
- 1 Tbsp Ajwain
- 1 Tbsp Crushed Kasuri Methi
- 1 pinch Hing
- 2 dried Tej Patta or Bay Leaves
- 1 medium sized Onion chopped
- 7-8 cloves Garlic chopped finely
- 1 inch Ginger chopped finely
- 1 Tsp Haldi Powder or Turmeric Powder
- 1 Tbsp Lal Mirch Powder or Red Chili Powder
- 1 Tbsp Dhaniya Powder or Coriander Powder
- 1 Tbsp Garam Masala Powder
- 1 Tsp Salt adjust as per taste
- 1 Tsp Black Pepper Powder or Kali Mirch Powder
- ½ cup Milk to mix the spices
- 1 big sized Tomato chopped
- 1 Tbsp Crushed Kasuri Methi for garnish
Instructions
First, make the Cashew Nut or Kaju Paste. For it soak the Kaju in warm milk for 10 minutes and then grind it in the mixer into a smooth paste. Keep it aside
Cut the Potatoes in halves. Put it in the pressure cooker along with about 1-2 cups of water. Pressure cook it until 4 whistles over a high flame. Allow the steam to release on its own.
Once the steam has released, carefully get the potatoes out, wash it in cold water and then peel it.
Poke holes in the potato with a toothpick and deep fry these Potatoes until they get crispy and golden brown from all sides.
Take them out on a tissue paper-lined plate and keep aside.
Take ½ cup of milk and add all the dry spices - Haldi, Lal Mirch, Dhaniya, Garam Masala, Salt, and Black Pepper Powder. Mix it all up with a spoon until it gets smooth and lump-free. Keep this aside.
For the Gravy, add some ghee in the same pan in which you fried the potatoes.
Now add some Ajwain and Kasuri methi to the hot ghee. Also, add some Hing and 2 Tej Patta to it.
Add the chopped onions and cook until they get fried over low flame.
Next, add the chopped Garlic and Ginger and saute well. Add the Masala and Milk mixture which you had made and mix well.
Add the Kaju Paste which you had made earlier and mix well.
Finally, add the deep-fried Potatoes to the gravy and mix well.
Serve this Mughlai Aloo hot with Naan or Poori. Also, garnish with Kasuri Methi.
Video
Keyword Mughlai Aloo
