Mughlai Aloo Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are fork-tender. Peel and cut them into cubes.
• STEP 2.Heat oil in a pan and add cumin seeds, cinnamon, cardamom, and cloves.
• STEP 3.Add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste, chopped tomatoes, and spices. Cook until the tomatoes are soft.
• STEP 5.Add the cashew paste and cook for a few minutes.
• STEP 6.Add the cubed potatoes and simmer for 10-15 minutes.
• STEP 7.Garnish with coriander leaves and serve hot with naan or rice.

Cooking Tips

• You can add other vegetables like peas or carrots to the curry.
• Soak the cashews in warm water for 15 minutes before grinding them into a paste.
• For a creamier texture, you can blend a portion of the curry before adding the potatoes.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Mughlai Aloo with naan, roti, or rice for a delicious meal.