by Tarla Dalal
Added to 48 cookbooks
This recipe has been viewed 7655 times
Generally, anything with the moghlai tag is splendorous, and so is this baby potato preparation! moghlai aloo features the winning combination of potatoes and peas in a rich white gravy comprised of curds flavoured with a pungent paste and mild spice powders too. Serve hot with rice or indian breads, for a memorable meal.
- 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 in a pan, add the onions and sauté for 1 minute.
- Add the paste and sauté for another minute.
- Add the coriander-cumin seed powder, chilli powder and turmeric powder and sauté again for a few seconds.
- Add the potato mixture and 2 cups of water, cover and cook until the potatoes are soft.
- Add the green peas, cream and sugar. Mix well.
- Serve hot.
Nutrient values per serving
|Vitamin A||250.7 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||3 mg|
|Vitamin C||46.4 mg|
|Folic Acid||47.3 mcg|
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