Mughlai Potatoes

Published under: Potato

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

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

1 comment

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



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