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MOGHLAI ALOO Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | 10 to 12 small potatoes
3/4 teacup fresh curds
2 onions, grated
2 teaspoons coriander-cumin seed (dhana-jira) powder
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 teacup boiled green peas
2 tablespoons fresh cream
1/2 teaspoon sugar
3 tablespoons ghee
Salt to taste
To be ground into a paste:
3 cloves garlic
4 cloves
2 to 3 tablespoons poppy seeds (khus-khus)
12 mm piece ginger
2 green chillies
2 cardamoms
| | METHOD | Peel the potatoes. Prick them thoroughly with a toothpick and soak in cold water. After about 10 minutes, remove from the water and add the curds and salt. Keep aside for 1 hour.
Heat the ghee and fry the onions for 1 minute. Add the paste and fry again for 1 minute.
Add the coriander-cumin seed powder, chilli powder and turmeric powder and fry again for a few seconds.
Add the potato mixture and 2 teacups of water. Cover and cook until the potatoes are soft.
Add the green peas, cream and sugar.
Serve hot.
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