Muglai Potatoes

If I remember correctly I got this recipe from Sanjeeve Kapoor’s Khana Khazana TV show long back. Ever since then this is a frequent dish in my kitchen. This goes very well with Indian flat bread or with poori or Batura.

Muglai Potatoes

Ingredients:

Small potatoes, peeled-10-12nos
Yogurt- 2/3 cup
Ghee-1/4 cup
Onions- 2sliced
Coriander powder -1 tsp.
Cumin powder -1 tsp.
Chili powder -1 tsp.
Turmeric powder -1/4 tsp.
Water -450ml
Peas -100gms (I didn’t add)
Cream -2 tbsp.
Sugar-1/2 tsp.
Salt to taste

Grind to a paste:

Green cardamoms -2

Green chilies -2

Ginger paste -1 tsp.

Garlic -3 cloves

Method:

• 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, and then mix them with the yogurt, grounded paste and salt. Allow to stand for 1 hour.
• Melt the ghee in a pan and fry the sliced 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 15- 20 minutes.
• Add the peas if using, cream and sugar. Stir well and cook for a few minutes until the peas are tender, then serve hot.
• If you like, you can first fry the potatoes in ghee until golden brown all over.

Cloves -4

Poppy seeds -2-3 tsp

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