Mughlai Alu Recipe

• 10 Potatoes
• ¾ cup fresh Curd
• 2 Onions (grated)
• 2 tsp Cumin (powdered)
• 1 tsp Chili Powder
• ¼ tsp Turmeric Powder
• 1 cup Green Peas (boiled)
• 2 tbsp fresh Cream
• ½ tsp Sugar
• 3 tbsp Ghee
• Salt (to taste)
  
  Ground into a paste
• 3 cloves Garlic
• 4 Cloves
• 2 tbsp Poppy Seeds (khus-khus)
• 1½" piece Ginger (12 mm)
• 2 Green Chiles
• 2 Cardamoms

• Peel the potatoes and prick them with a toothpick.
• Thereafter, soak the potatoes in cold water for 10 minutes.
• Remove the potatoes from water and mix with curd and salt. Set aside for 1 hour.
• Heat ghee in a large pot.
• Add onions and fry for 1 minute.
• Add the prepared paste and fry for another 1 minute.
• Add cumin powder, chili powder and turmeric powder. Sauté for few seconds.
• Add the potatoes along with the mixture.
• Pour 2 cups of water and stir to mix.
• Cover the pot and cook till the potatoes turn soft.
• Add green peas, cream and sugar.
• Serve hot with Indian roti or steamed rice.