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    Home » Vegetarian Side Dishes » Moghlai Aloo | How to make Mughlai Aloo

    Moghlai Aloo | How to make Mughlai Aloo

    Published: Sep 15, 2016 · Modified: Nov 3, 2020 by Srivalli · 18 Comments

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    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

     

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    Recipe

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    Moghlai Aloo | How to make Mughlai Aloo

    Course Main Dish – Gravies
    Cuisine Mughlai
    Author Srivalli
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
    « Mathura Ke Dubki Wale Aloo | How to make Dubki Wale Aloo
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    Reader Interactions

    Comments

    1. Usha says

      September 15, 2016 at 7:02 pm

      This is a rich and creamy gravy!! We will Love this spicy mughlai gravy!!

      Reply
    2. Harini-Jaya R says

      September 16, 2016 at 12:25 am

      OMG! All that cream and yogurt definitely qualifies it as moghalai 🙂

      Reply
    3. vaishali sabnani says

      September 16, 2016 at 5:36 am

      Wow that is a killer one !..lovely Mughlai aaloo with paratha onion and green chilly..my favorite platter, nothing can beat this awesome combo.

      Reply
    4. Gayathri Kumar says

      September 16, 2016 at 6:50 am

      This looks so creamier and rich. And after seeing your paratha and parotta, I am really tempted to make one for dinner...

      Reply
    5. Nalini's Kitchen says

      September 17, 2016 at 7:16 pm

      One such creamy and rich mughalai aloo,looks so tempting.Perfect with naan and Roti..

      Reply
    6. Priya Suresh says

      September 18, 2016 at 7:25 am

      Such an alluring moghlai aloo, that creamy gravy is just irresistible and inviting.

      Reply
    7. Kalyani says

      September 18, 2016 at 11:50 pm

      Rich, creamy n alluring ! This surely is a royal feast

      Reply
    8. Srividhya Gopalakrishnan says

      September 19, 2016 at 2:55 am

      very rich and creamy. .. bookmarking it.

      Reply
    9. Suma Gandlur says

      September 23, 2016 at 8:35 pm

      Baby potatoes sound good in that rich and creamy base.

      Reply
    10. Sandhya Ramakrishnan says

      September 29, 2016 at 11:56 am

      What a delicious looking gravy. All your potato dishes are filling up my bookmark list very fast 🙂

      Reply
    11. Archana Potdar says

      October 02, 2016 at 11:52 am

      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.

      Reply
    12. Smruti Shah says

      October 03, 2016 at 7:24 pm

      Valli that looks like a perfect curry with naan, parathas or even steamed rice.

      Reply
    13. Ritu Tangri says

      October 06, 2016 at 4:09 am

      Potato in a creamy gravy look so rich and will go best with naan

      Reply
    14. Pavani N says

      October 06, 2016 at 7:44 pm

      A creamy, rich and delicious baby aloo curry. Looks amazing.

      Reply
    15. Sowmya :) says

      October 07, 2016 at 4:19 pm

      such a rich and creamy gravy! Am sure my husband will love it, especially if it is spicy! Bookmarked

      Reply
    16. Sapana Behl says

      October 09, 2016 at 5:51 pm

      Such a royal looking potato gravy.

      Reply
    17. Suja Ram says

      October 15, 2016 at 5:22 pm

      What a rich and creamy gravy..Simply irresistible. Lovely pics.

      Reply
    18. Priya Srinivasan says

      November 22, 2016 at 12:47 am

      Wow valli, i m making all the gravies you have posted this Mega BM, loving it all! this is such rich and luscious gravy!

      Reply

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