Рецепт Muglai Potatoes

by Swapna

If I remember correctly I got this recipe from Sanjeeve Kapoor’s Khana Khazana TV show long back. Ever since then this is a frequent dish in my kitchen. This goes very well with Indian flat bread or with poori or Batura.

Ingredients:

• Small potatoes, peeled-10-12nos
• Yogurt- 2/3 cup
• Ghee-1/4 cup
• Onions- 2sliced

Coriander powder -1 tsp.

Cumin powder -1 tsp.

Chili powder -1 tsp.

Turmeric powder -1/4 tsp.

Water -450ml

Peas -100gms (I didn’t add)

Cream -2 tbsp.

Sugar-1/2 tsp.

Salt to taste

Grind to a paste:

Green cardamoms -2

Green chilies -2

Ginger paste -1 tsp.

Garlic -3 cloves

Method:

Prick the potatoes with fork and place them in a cold water bowl and allow them to soak water for about 10 minutes.

Drain the potatoes, and then mix them with the yogurt, grounded paste and salt. Allow to stand for 1 hour.

Melt the ghee in a pan and fry the sliced onion in it for a few minutes. Add the coriander, cumin, chili powder and turmeric. Continue to fry for 5 minutes.

Stir in the potato mixture and water, heat to simmering point and cook, uncovered, until the potatoes are tender. This should take about 15- 20 minutes.

Add the peas if using, cream and sugar. Stir well and cook for a few minutes until the peas are tender, then serve hot.

If you like, you can first fry the potatoes in ghee until golden brown all over.

Cloves -4

Poppy seeds -2-3 tsp