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 the 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 Cuisine.
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"
Green chilies - 2 nos
How to make Moghlai Aloo
Wash and soak the poppy seeds in a bowl of water for 15 mins. Then along with the rest of the ingredients to be ground, grind to a paste. Grinding Poppy seeds is a 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 chilies, 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
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Recipe
Moghlai Aloo | How to make Mughlai Aloo
Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
Usha says
This is a rich and creamy gravy!! We will Love this spicy mughlai gravy!!
Harini-Jaya R says
OMG! All that cream and yogurt definitely qualifies it as moghalai 🙂
vaishali sabnani says
Wow that is a killer one !..lovely Mughlai aaloo with paratha onion and green chilly..my favorite platter, nothing can beat this awesome combo.
Gayathri Kumar says
This looks so creamier and rich. And after seeing your paratha and parotta, I am really tempted to make one for dinner...
Nalini's Kitchen says
One such creamy and rich mughalai aloo,looks so tempting.Perfect with naan and Roti..
Priya Suresh says
Such an alluring moghlai aloo, that creamy gravy is just irresistible and inviting.
Kalyani says
Rich, creamy n alluring ! This surely is a royal feast
Srividhya Gopalakrishnan says
very rich and creamy. .. bookmarking it.
Suma Gandlur says
Baby potatoes sound good in that rich and creamy base.
Sandhya Ramakrishnan says
What a delicious looking gravy. All your potato dishes are filling up my bookmark list very fast 🙂
Archana Potdar says
Rich creamy and spicy! this is definitely my kind of a gravy regardless of what size I become this one will get done often in my place.
Smruti Shah says
Valli that looks like a perfect curry with naan, parathas or even steamed rice.
Ritu Tangri says
Potato in a creamy gravy look so rich and will go best with naan
Pavani N says
A creamy, rich and delicious baby aloo curry. Looks amazing.
Sowmya :) says
such a rich and creamy gravy! Am sure my husband will love it, especially if it is spicy! Bookmarked
Sapana Behl says
Such a royal looking potato gravy.
Suja Ram says
What a rich and creamy gravy..Simply irresistible. Lovely pics.
Priya Srinivasan says
Wow valli, i m making all the gravies you have posted this Mega BM, loving it all! this is such rich and luscious gravy!