Mughlai Aloo Great Recipe - Mughlai Aloo Sabzi Recipe

Step 1: To begin making Mughlai Aloo Lajawab Recipe, soak the cashews in warm milk for 10 minutes and then blend it into a smooth paste using a mixer grinder

Step 2: Keep aside

Step 3: Similarly blend the tomatoes in a fine puree and keep aside

Step 4: Heat oil in a heavy bottomed pan, add the cubed potatoes, fry until the potatoes turns golden and crisp

Step 5: Remove it in a kitchen absorbent paper and keep aside

Step 6: Heat ghee in a wok, add the ajwain, let the ghee become fragrant

Step 7: Add the onion, ginger and garlic and saute until it turns soft and translucent

Step 8: Once the onions are soft, add in the tomato puree, turmeric powder, coriander powder, kashmiri red chilli and garam masala powder

Step 9: Simmer the tomatoes until it all the spices are absorbed well into the gravy

Step 10: Once the tomatoes are cooked through, add the prepared cashew mix and let it cook for about 2 to 3 minutes

Step 11: Add the roasted potatoes, add a little water, cream, salt and stir well to combine

Step 12: Check the salt and spices and adjust accordingly

Step 13: Simmer the Mughlai Aloo Lajawab for another 5 minutes until the potatoes absorb the gravy

Step 14: At this stage, if you find the Mughlai Aloo Sabzi is too thick add water and seasoning as per your desired consistency

Step 15: Once the Mughlai Aloo Sabzi comes together, add in the cream, mix and turn off the heat

Step 16: Garnish it with kasuri methi and serve hot

Step 17: Serve the Mughlai Aloo Lajawab Recipe along with Butter Naan, Methi Matar Pulao, Dal Makhani, Kurkuri Bhindi and Boondi Raita for your next house party menu

Step 18: Add a Gulab Jamoon into your party menu to make it special

Step 19: You can also serve the Mughlai Aloo Lajawab for a simple weekday Lunch or pack into your office lunch box with Tawa Paratha and Tadka Raita