About the Recipe
Mughlai Potatoes, inspired by the luxury of Mughal cuisine, beautifully marries small, tender potatoes with a luxurious blend of yoghurt and aromatic spices. This dish is a testament to the grandeur, flavour, and finesse of Mughlai cooking.
Why You Will Love This Recipe
Mughlai Potatoes offer a sensory journey through the Mughal era. The blend of spices, creamy yoghurt, and tender potatoes creates a comforting and indulgent dish—a perfect addition to your culinary repertoire.
Key Ingredients
Small Potatoes, Yogurt, Ghee, Grated Onions, Coriander Powder, Cumin Powder, Chili Powder, Turmeric Powder, Peas and Cream
How to Make
- Prick potatoes and soak in cold water for 10 minutes.
- Mix potatoes with yoghurt, ground paste, and salt; let it stand for 1 hour.
- Melt ghee in a pan, fry grated onions, and add coriander, cumin, chilli powder, and turmeric; fry for 5 minutes.
- Stir in potato mixture and water; simmer until potatoes are tender (about 20 minutes).
- Add peas, cream, and sugar; cook until peas are tender. Serve hot.
Mughlai Potatoes
Mughlai Potatoes
Ingredients
- 12 small potatoes (peeled)
- 2/3 cup yogurt
- 1/4 cup Ghee
- 2 Grated onions
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. Chili powder
- 1/4 tsp. Turmeric powder
- 1 2/3 cup Water
- 1/2 cup Peas2 tbsp. cream
- 1/2 tsp. Sugar
- Salt according to taste
- To be grounded to paste:
- 4 Cloves
- 2 tsp. Poppy seeds
- 2 Green cardamoms
- 2 Green chilies
- 1 tsp. of ginger paste
- 3 cloves of Garlic
Instructions
- Prick the potatoes with fork and place them in a cold water bowl and allow them to soak water for about 10 minutes.
- Drain the potatoes, then mix them with the Curd/Yogurt, grounded paste and salt. Allow to stand for 1 hour.
- Melt the Ghee(clarified butter) in a pan and fry the grated onion in it for a few minutes. Add the coriander, cumin, chili powder and turmeric. Continue to fry for 5 minutes.
- Stir in the potato mixture and water, heat to simmering point and cook, uncovered, until the potatoes are tender. This should take about 20 minutes.
- Add the peas, cream and sugar, stir well and cook for a few minutes until the peas are tender, then serve hot.
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Other Similar Recipes
If you love Mughlai Potatoes, explore our “Mughlai Chicken Korma” or “Mughlai Vegetable Biryani” for more royal Mughlai flavours.
Frequently Asked Questions (FAQs):
Is Mughlai Potatoes a Spicy Dish?
Mughlai Potatoes offer a balanced spice level, allowing the creamy yoghurt and aromatic spices to shine. For those who prefer more heat, pair it with our “Spicy Mughlai Mint Chutney” to elevate the spice quotient.
Can I Substitute Ghee with Oil?
While ghee adds richness, you can substitute it with oil for a lighter version of Mughlai Potatoes without compromising on flavour. Try using a neutral-flavoured oil for the best results.
Can I Make Mughlai Potatoes Ahead of Time?
Absolutely! Prepare the yoghurt-marinated potatoes in advance. When ready to serve, follow the cooking instructions to simmer and add the final touches. This makes it a convenient option for busy days or planned gatherings.
What Goes Well with Mughlai Potatoes?
Mughlai Potatoes pair wonderfully with fragrant basmati rice or warm, flaky naan. For a complete Mughlai feast, consider serving it alongside our “Mughlai Garlic Naan” and “Mughlai Shahi Tukda” for a sweet finish.
Can I Freeze Leftover Mughlai Potatoes?
While Mughlai Potatoes are best enjoyed fresh, you can freeze leftovers for up to two weeks. Ensure proper packaging to maintain the texture and flavours. When reheating, add a splash of fresh cream to restore the dish’s creaminess.
Immerse yourself in the regal flavours of Mughlai Potatoes—a dish fit for royalty!
Note: image is for illustration purposes only and not that of the actual recipe.
1 comment
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