Mughlai Potatoes


12 small potatoes, peeled
2/3 cup yogurt
1/4 cup Ghee
2 Grated onions
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. Chili powder
1/4 tsp. Turmeric powder
1 2/3 cup Water
1/2 cup Peas2 tbsp. cream
1/2 tsp. Sugar
Salt according to taste

To be grounded to paste:
4 Cloves
2 tsp. Poppy seeds
2 Green cardamoms
2 Green chilies
1 tsp. of ginger paste
3 cloves of Garlic


1. Prick the potatoes with fork and place them in a cold water bowl and allow them to soak water for about 10 minutes.
2. Drain the potatoes, then mix them with the Curd/Yogurt, grounded paste and salt. Allow to stand for 1 hour.
3. Melt the Ghee(clarified butter) in a pan and fry the grated onion in it for a few minutes. Add the coriander, cumin, chili powder and turmeric. Continue to fry for 5 minutes.
4. Stir in the potato mixture and water, heat to simmering point and cook, uncovered, until the potatoes are tender. This should take about 20 minutes.
5. Add the peas, cream and sugar, stir well and cook for a few minutes until the peas are tender, then serve hot.

Serve with Naan & Kulchas

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1 comment

chinnu:) May 9, 2009 - 3:41 am



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