Mughlai Aloo Khas

Mughlai Aloo Khas Recipe

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About Mughlai Aloo Khas Recipe:

Moghlai aloo is a popular preparation of deep-fried or marinated baby potatoes in a spicy, creamy base. Aloo is a delectable Mughlai recipe which is famous in North India. It is a mouth-watering main dish recipe which you can have during an occassion with kuttu ki roti. It is not only delicious, but nutritious, as you need supplements which are nutritious as well as delicious in taste and here we have this recipe to fulfill all your needs. Make this easy-to-make potato recipe at home to treat your taste buds this festive season.

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  • 1 Hr 20 mins
  • 14 Ingredients
Adjust Servings :

Ingredients for Mughlai Aloo Khas Recipe

  • 2 Aloo
  • 10 Kaju
  • 5 Badam
  • 1 Onion
  • 2 cup Tamatar 1/2 Cream
  • 1 teaspoon Dhaniya Powder
  • 1 teaspoon Lal Mirch Powder
  • 1/4 teaspoon Haldi Powder
  • 1/2 teaspoon Namak
  • 2 Tejj Patta
  • 1 teaspoon Kasuri Methi
  • 1 teaspoon Zeera
  • 2 tablespoon Ghee
  • 1 tablespoon Ginger Garlic Paste
  • 4g Fat(6.55%)
  • 10g Protein(16.92%)
  • 24g Carbs(40.46%)
  • 21g Fiber(34.77%)
  • Other(1.29%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Mughlai Aloo Khas Recipe

step 1


Peel and dice the potatoes into quarters. Also make a smooth paste of cashews(10) and peanuts(5), you can add a little water for the smooth paste. Chop the onions and tomatoes.

step 2


Take a pot to pour some oil and heat it on medium flame, now add 1 tsp cumin seeds, and the dice potatoes, so that the potatoes have a cumin aroma. Fry the potatoes well from all 4 sides.

step 3


Once the potatoes are golden brown, dish them out. Now with the remaining oil add 2 tbsp ghee and let it melt, now sprinkle some more cumin seeds and add 2-inch cinnamon stick, bay leaves and let the aroma release.

step 4


Now add the chopped onion and mix them well. Once they start charging their color, add the ginger-garlic paste. With the paste add all the spices (turmeric, red chili powder, etc) and mix well. Cook the masala for 30 seconds.

step 5


Now add the chopped tomatoes, and keep cooking the masala until the oil starts releasing and then cook the masala while adding little water.

step 6


Add the cashews-peanut paste, and mix well, cook it for 2mins, then add the fried potatoes, crushed kasuri methi and then add water according to your preference. Cover it with a lid and let it simmer on low flame for 5mins. Stir the curry occasionally to prevent burning.

step 7


Lastly, add the cream and mix it gently. Cover it with a lid and again cook it for another 5min. Sprinkle some garam masala and garnish it with coriander. and your mughlai aloo khass is ready, you can have it with paratha or jeera rice.