Name: Mughlai Aloo Lazawab-restaurant Style Indian Curry Recipe
Total time: 45 min
Yield: 4
Cuisine: Indian

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Lamb Rista Recipe, A Kashmiri Wazwan Dish You Can Make At Home

7 Professional Kitchen Tools You Should Have At Home

Moong Dal For Breakfast: 5 Recipes To Try 

Kelyachi Kaap, A Vegetarian 'Fish' Fry From Maharashtra 

7 Chicken Wing Types You Should Try This Weekend

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

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

Vitamins & Minerals

Mughlai aloo lajawab is an aromatic and flavourful indian curry belonging to the mughlai cuisine family.

How to make Mughlai Aloo Lazawab-restaurant Style Indian Curry Recipe

Sushma Balasubramanian

Crawler

Indian

<p>Mughlai aloo lajawab is an aromatic and flavourful indian curry belonging to the mughlai cuisine family.</p>

large potatoes peeled and cubed

med size onion finely chopped

whole cashewnuts

clarified butter/ghee

caraway seeds / shah jeera

roughly chopped cashew nuts

garlic pods

Thumb size ginger

turmeric powder

kashmiri red chilli powder

red chilli powder

Milk

cream

whisked curd

Salt

1 garam masala powder

oil for deep frying

Start by soaking your whole cashews in water for atleast 15 mins and grind to a smooth paste.  grind the ginger garlic to a paste using a mortal pestle.  (you can even use a mixer or just add 1 tbsp of readymade paste).  meanwhile peel and cub

step 1

Heat ghee in another pan.  once hot add the shah jeera and let it crackle.  add 2 tbsp roughly chopped cashews and stir till its golden brown and then add the onion. 

step 2

Cook the onions till translucent and add the ginger garlic paste.  cook well until the raw smell goes.  this would take around 2-3 minutes. 

step 3

Add the turmeric powder and both the chilli powder and cook well.  

step 4

Add the ground cashew nut paste.  cook well until the raw smell goes.  (by now you would have got a body to the dish). 

step 5

Lower the flame and add the milk,  cream and curd.  let them cook really well.  stir in between so that it doesn't stick to the bottom of the pan.  cover the pan with a plate; top the plate with some water.  this step helps to prevent the burnin

step 6

Let the mixture come to a boil.  add the potatoes to it.  mix everything well.  add salt and garam masala.  cover with the same lid and let it cook for another 3 minutes. 

step 7

Garnish with coriander leaves and serve hot with roti,  puri,  paratha,  naan or jeera rice. 

step 8

Better Butter