Mughlai Aloo

Recipe Ingredients

10		Potatoes - (to 12)
3/4 cup	177ml	Fresh curds
2		Onions - grated
2 teaspoons	10ml	Cumin, powdered
1 teaspoon	5ml	Chile powder
1/4 teaspoon	1.3ml	Turmeric powder
1 cup	237ml	Boiled green peas
2 tablespoons	30ml	Fresh cream
1/2 teaspoon	2.5ml	Sugar
3 tablespoons	45ml	Ghee
		Salt - to taste
		To Be Ground Into A Paste
3		Garlic
4		Cloves
2 tablespoons	30ml	Poppy seeds - (khus-khus) - (to 3)
1		Ginger - (12 mm)
2		Green chiles
2		Cardamoms

Recipe Instructions

Potatoes and Peas in a Spicy Curry.

Preparation time: 15 minutes Cooking time: 20 minutes

1. Peel the potatoes. Prick them thoroughly with a toothpick and soak in cold water. After about 10 minutes, remove from the water and add the curds and salt. Keep aside for 1 hour.

2. Heat the ghee and fry the onions for 1 minute. Add the paste and fry again for 1 minute.

3. Add the coriander-cumin seed powder, chile powder and turmeric powder and fry again for a few seconds.

4. Add the potato mixture and 2 cups of water. Cover and cook until the potatoes are soft.

5. Add the green peas, cream and sugar. Serve hot.

Source:
The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts

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