Wednesday, December 4, 2019

Mughlai Dum Aloo by Saveen Kaur


Mughlai Dum Aloo specifically belongs to Kashmiri Cuisine.It is a rich Mughlai Dish in which Potatoes are first deep fried and then enveloped in a gravy rich in spices and taste!

I had made this dish for my cooking workshop that I had conducted three years back.
I had recently got a lot of requests to share the recipe of the same so here it is :) 


Ingredients -

2 onions sliced
3 tomatoes
1 packet Baby Potatoes
1 black cardamom or moti elaichi
1 small stick of cinnamon
2 laung or cloves
1 bay leaf
Oil for frying
1 tbsp butter
1 tsp salt or to taste
1 tsp red chilli powder
1 tsp garam masala
1 tsp turmeric powder
1 tsp sugar
1/4th cup fresh cream
3/4th glass of water
1 tbsp poppy seeds
2 tbsp melon seeds
1 tbsp cashew
1 tbsp ginger - garlic paste
2-3 green cardamom 


Method

Onion Paste
Heat 1 tbsp Oil in a pan and fry onions till brown in color, let them cool, then grind them into a fine paste.

Khus Khus, Magaz and Cashew Paste
Soak the cashews, poopy seeds (Khus Khus) and melon seeds (Magaz) in warm water for 15-20 minutes, then grind them into a fine paste.

Tomato Paste
Boil tomatoes along with cinnamon, bay leaf, cloves, cardamom and black cardamom, when the tomatoes peel is almost tearing, remove them from flame, cool them and then grind it into a fine paste.

Peel and wash Potatoes, cut them into half and fry them till golden brown. Keep them aside.

Heat butter in a pan, add the ginger - garlic paste, cook for a minute, then add the onion paste, tomato paste and khus khus paste and mix it well. Cook for 2-3 minutes. Then add all the spices and cook it for 3-4 minutes till the gravy masala gets a good color and texture.
Add potatoes. 
Add water and bring the gravy to a boil, then cook it on low flame for a few minutes till it becomes thick in consistency.
Remove it from flame and then let it cool for a few minutes.
Add cream if you want to add.


Garnish with melon seeds and chopped coriander.


Happy Cooking Happy Relishing ๐Ÿ˜Š

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