Potato is a versatile vegetable. Hundreds of dishes of all kinds and nature can be made with it. Mughlai Dum Aloo is eaten widely in northern part of India, specially U.P. and Punjab. The spices used give it a Luchnawi touch and thus it is named " Mughlai " Dum Aloo. Here I am sharing the recipe with pictures ...
Ingredients :
Baby Potatoes - 10 - 12 pieces
Onion - 2 chopped
Tomato - 5 chopped
Garlic - 7 cloves chopped
Ginger - 1 inch chopped
Green Chilly - 1 chopped
Melon seeds - 4 tbs
Bay Leaves -2
Cinnamon - 1 small stick
Black Peppers - 8-10
Cloves - 4
Big cardamom- 1
Turmeric powder, Coriander powder, Garam Masala, Amchoor, Chilly Powder - 1/2 tbs. each
Cumin - 1/2 tbs.
Salt to taste
Coriander leaves - 2 tbs chopped
Oil for frying
Method:
Peel potatoes and pierce with a toothpick and fry in hot oil till they turn golden in colour. Keep aside.
In a wok, heat 6 big tbs of oil, add chopped garlic, ginger, green chilly, onion and saute. As onion turns translucent, add chopped tomatoes and saute for 5 minutes. Now add 2 cups of water and let it boil. After 5 minutes turn off the flame. Blend this mixture and keep aside.
Soak melon seeds in one small cup water for 15 minutes and then make a paste out of it.
In a seperate wok heat 3 tbs of oil. Add 1/2 tbs cumin, bay leaves, cloves, black peppers, cinnamon, cardamom and when they splutter add blended mixture of tomato and onion. Let it boil.
Approximately after 5 min. add melon seeds paste. Stir for 3-4 minutes.
Now, soak all dry masalas in 10 tbs water in a bowl and add it the gravy. Stir and add fried potatoes in it. Let it boil for 5 minutes.
Garnish with chopped coriander leaves and serve with tandoori roti, chapati, naan or rice.
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| Mughlai Dum Aloo |
Baby Potatoes - 10 - 12 pieces
Onion - 2 chopped
Tomato - 5 chopped
Garlic - 7 cloves chopped
Ginger - 1 inch chopped
Green Chilly - 1 chopped
Melon seeds - 4 tbs
Bay Leaves -2
Cinnamon - 1 small stick
Black Peppers - 8-10
Cloves - 4
Big cardamom- 1
Turmeric powder, Coriander powder, Garam Masala, Amchoor, Chilly Powder - 1/2 tbs. each
Cumin - 1/2 tbs.
Salt to taste
Coriander leaves - 2 tbs chopped
Oil for frying
Method:
Peel potatoes and pierce with a toothpick and fry in hot oil till they turn golden in colour. Keep aside.
In a wok, heat 6 big tbs of oil, add chopped garlic, ginger, green chilly, onion and saute. As onion turns translucent, add chopped tomatoes and saute for 5 minutes. Now add 2 cups of water and let it boil. After 5 minutes turn off the flame. Blend this mixture and keep aside.
In a seperate wok heat 3 tbs of oil. Add 1/2 tbs cumin, bay leaves, cloves, black peppers, cinnamon, cardamom and when they splutter add blended mixture of tomato and onion. Let it boil.
Approximately after 5 min. add melon seeds paste. Stir for 3-4 minutes.
Now, soak all dry masalas in 10 tbs water in a bowl and add it the gravy. Stir and add fried potatoes in it. Let it boil for 5 minutes.
Turn the flame off. Mughlai Dum aloo is ready.
Garnish with chopped coriander leaves and serve with tandoori roti, chapati, naan or rice.
Hope you enjoyed !!
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