Name: #Mughlai Aloo recipe by Shilpa gupta at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: Hung curd 1 cup; Cashews 8-10; Onions 2 big sized; Ginger 1 inch; Green chillies 4; Potatoes 4-5; Oil 1 tbsp; Cumin seeds 1/2 tsp; Asafoetida a pinch; Turmeric powder 1/2 tsp; Red chilli powder 1/2 tsp; Coriander powder 1/2 tsp; Garam masala 1/2 tsp; Salt to taste; Fresh cream or malai 2 tbsp; Milk 3/4 cup; Kasoori Methi 1 tsp; Green coriander to garnish

Ingredients Serving: 5

Hung curd 1 cup
Cashews 8-10
Onions 2 big sized
Ginger 1 inch
Green chillies 4
Potatoes 4-5
Oil 1 tbsp
Cumin seeds 1/2 tsp
Asafoetida a pinch
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1/2 tsp
Salt to taste
Fresh cream or malai 2 tbsp
Milk 3/4 cup
Kasoori Methi 1 tsp
Green coriander to garnish

Instructions

Boil the potatoes partially. Also soak the cashews.
Peel the potatoes and cut each potato in 4 pieces. Deep fry these potatoes till they turn golden in colour.
Chop the onions roughly. Keep aside.
In a mixer, grind together the hung curd, onions, soaked cashews, ginger, green chilli, turmeric powder, red chilli powder, coriander powder and make a smooth paste.
In a wok take 1 tbsp oil to heat, add in the cumin seeds. Add the asafoetida once the cumin seeds crackle.
Next add in the curd paste and cook on a medium flame while stirring continuously till the oil separates itself.
Add salt as per taste and cook for a minute. Then add cream or malai and cook it for 3 to 4 minutes.
Pour in milk and let it come to a boil. Add the fried potatoes, let it cook for 5-6 minutes on a low flame.
Lastly add the crushed kasoori methi and garam masala. Then turn off the flame.
Pour it in a serving bowl. Garnish with green coriander and serve.

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