Mughlai Aloo Lajawab Recipe – A Royal Delight for Your Tastebuds
If you’re looking to treat your taste buds to a luxurious and aromatic potato dish, Mughlai Aloo Lajawab is the recipe to try. Rich, creamy, and packed with authentic Mughlai flavors, this vegetarian delight is a perfect addition to your dinner table, especially when paired with warm naan or rice. This Mughlai-style potato curry is a balance of roasted potatoes in a fragrant, spiced gravy enriched with cashew paste and cream, making it a royal dish indeed. Let’s dive into the recipe and discover the magic of Mughlai Aloo Lajawab!
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 6, cut into big cubes |
| Onion | 1, finely chopped |
| Tomatoes | 4, blended into a puree |
| Cashew nuts | 4 tablespoons |
| Garlic | 6 cloves |
| Ginger | 2-inch piece, roughly chopped |
| Milk | 1/4 cup |
| Ajwain (Carom seeds) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Fresh cream | 2 tablespoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon, for garnish |
| Sunflower Oil | 1 tablespoon, for roasting potatoes |
| Ghee | 1 tablespoon, for the Mughlai gravy |
| Salt | To taste |
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4
Cuisine
Mughlai
Course
Dinner
Diet
Vegetarian
Instructions
-
Prepare the Cashew Paste:
Start by soaking the cashew nuts in warm milk for about 10 minutes. Once soaked, blend the cashews into a smooth, creamy paste using a mixer grinder. Set it aside for later. -
Prepare the Tomato Puree:
Blend the tomatoes into a fine puree and keep this aside as well. The smooth texture of the puree will create the perfect base for your gravy. -
Fry the Potatoes:
Heat the sunflower oil in a heavy-bottomed pan over medium heat. Add the cubed potatoes and fry them until they turn golden brown and crisp. Once done, remove the potatoes from the pan and place them on a kitchen towel to absorb excess oil. Set them aside. -
Prepare the Gravy:
In a wok or deep frying pan, heat the ghee. Add the ajwain (carom seeds) and let it release its fragrance for a few seconds. Next, add the chopped onions, garlic, and ginger. Sauté them together until the onions turn soft and translucent. -
Cook the Spices:
Once the onions are ready, add the tomato puree to the pan. Follow this by adding the turmeric powder, coriander powder, Kashmiri red chili powder, and garam masala powder. Allow the tomatoes and spices to simmer together, stirring occasionally, until the oil begins to separate from the gravy. This step enhances the depth of flavor in the curry. -
Add the Cashew Paste:
Now, incorporate the cashew paste into the gravy and let it cook for about 2 to 3 minutes. This will help thicken the gravy and infuse it with a rich, creamy texture. -
Add the Roasted Potatoes:
Stir in the roasted potatoes along with a little water to adjust the consistency of the gravy to your liking. Add salt to taste and mix well. Allow the dish to simmer for an additional 5 minutes, ensuring the potatoes absorb all the delicious flavors of the gravy. -
Final Touches:
If you feel that the gravy is too thick, feel free to add a bit more water to achieve your desired consistency. Once everything is combined and the flavors are well-incorporated, stir in the fresh cream. Let the cream meld into the curry and turn off the heat. -
Garnish and Serve:
Garnish your Mughlai Aloo Lajawab with kasuri methi (dried fenugreek leaves) for an added aroma and burst of flavor. Serve the dish hot, ideally with butter naan, methi matar pulao, dal makhani, kurkuri bhindi, and boondi raita for a traditional Mughlai feast.
Serving Suggestions
Mughlai Aloo Lajawab can be served in various ways depending on the occasion:
- For a Royal Feast: Serve it alongside Butter Naan, Dal Makhani, and Methi Matar Pulao. Add a side of Kurkuri Bhindi (crispy okra) and Boondi Raita to balance out the richness.
- For Weekday Lunch: Pair it with simple Tawa Paratha and Tadka Raita for a fulfilling and comforting meal.
- For Special Occasions: You can also add a dessert like Gulab Jamun to your menu to make your gathering even more memorable.
Tips and Variations
- Roasting Potatoes: Make sure to fry the potatoes until they are golden and crisp. This not only enhances their flavor but also helps them hold their shape while absorbing the gravy.
- Cashew Paste Alternative: If you’re looking to make this recipe a bit lighter, you can substitute the cashew paste with a blend of low-fat yogurt and a few almonds for a different texture.
- Spice Adjustments: The Kashmiri red chili powder used in this recipe provides a mild heat and color. If you prefer a spicier curry, you can add some finely chopped green chilies or increase the amount of red chili powder.
Mughlai Aloo Lajawab is a hearty, flavorful dish that brings the richness of Mughlai cuisine right to your kitchen. With its indulgent gravy, tender potatoes, and aromatic spices, this dish is sure to be a crowd-pleaser at your next dinner party or family meal.
