Mughlai Aloo Lajawab – A Royal Delight for Your Taste Buds
Description:
Mughlai Aloo Lajawab Recipe brings the rich and royal flavors of the Mughal kitchen straight to your plate. This indulgent potato curry features perfectly roasted potatoes simmered in a creamy, cashew-based gravy enriched with tomatoes, aromatic spices, and the luxurious touch of fresh cream. Originating from the house of the Nawabs, this vegetarian delicacy is perfect for any festive or special occasion. The smooth blend of spices and cream gives it a velvety texture, making it a delicious accompaniment to naan or pulao.
Cuisine: Mughlai
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), cut into big cubes | 6 |
| Onion, finely chopped | 1 |
| Tomatoes, blended into a puree | 4 |
| Cashew nuts | 4 tablespoons |
| Garlic | 6 cloves |
| Ginger, roughly chopped | 2-inch piece |
| 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 |
| Oil (for roasting potatoes) | 1 tablespoon |
| Ghee | 1 tablespoon |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
-
Soak and Blend the Cashews:
Begin by soaking the cashews in warm milk for about 10 minutes to soften them. Once softened, blend them into a smooth paste using a mixer grinder. Set the cashew paste aside. -
Prepare the Tomato Puree:
Blend the tomatoes into a fine puree. This will form the base of the gravy. Keep it aside for later use. -
Fry the Potatoes:
Heat oil in a heavy-bottomed pan. Add the cubed potatoes and fry them until golden brown and crisp on all sides. Once done, remove the potatoes and place them on kitchen absorbent paper to drain excess oil. Set them aside. -
Prepare the Mughlai Gravy:
In a wok, heat ghee and add ajwain (carom seeds) to it. Let the ghee become fragrant. Now, add finely chopped onions, garlic, and ginger. Sauté the ingredients until they turn soft and translucent. -
Cook the Tomato-Spice Mix:
Once the onions are cooked through, add the tomato puree along with turmeric powder, coriander powder, Kashmiri red chilli powder, and garam masala powder. Let the tomatoes cook for a few minutes until the oil begins to separate from the spices, indicating that the gravy is well-cooked. -
Add the Cashew Paste:
Stir in the prepared cashew paste into the tomato mixture. Cook this blend for an additional 2-3 minutes to allow the flavors to meld together. -
Simmer the Potatoes:
Now, add the fried potatoes into the gravy. Add a little water to achieve the desired consistency of the gravy. Season with salt and stir everything well to ensure the potatoes are evenly coated with the spices. Let the dish simmer for 5 more minutes so the potatoes absorb the delicious gravy. -
Final Touches:
If the gravy becomes too thick during cooking, feel free to add some more water and adjust the seasoning as needed. Once you achieve the desired consistency, stir in fresh cream to enrich the gravy further. -
Garnish and Serve:
Turn off the heat and garnish the Mughlai Aloo Sabzi with kasuri methi (dried fenugreek leaves) for a delightful aroma. -
Serving Suggestions:
Serve the Mughlai Aloo Lajawab hot with Butter Naan, Methi Matar Pulao, Dal Makhani, Kurkuri Bhindi, and Boondi Raita. To make the meal even more special, add a dessert like Gulab Jamun to your menu.
This flavorful Mughlai Aloo Sabzi can also be enjoyed for a simple weekday lunch. It pairs beautifully with Tawa Paratha and a side of Tadka Raita. You can also pack this dish into your lunchbox for an office meal that is sure to impress.
Tips:
- If you prefer a richer gravy, feel free to increase the quantity of fresh cream or even add a little milk cream towards the end.
- For a smoky flavor, try using a piece of charcoal to infuse a bit of smokiness into the dish, a technique used in some Mughlai cooking.
- You can add peas or even paneer cubes to make the dish even more hearty.
Mughlai Aloo Lajawab is not just a meal; it’s an experience of royal Mughal flavors that you can enjoy anytime, whether for a grand gathering or a simple lunch. Let the richness of this dish transport you to the magnificent world of Nawabi kitchens!
