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Moghlai Potatoes



Peel the potatoes, prick all over using the prongs of a fork or a cocktail stick and soak in water for 30 minutes, then drain and keep aside. Peel the ginger, chop fine and keep aside. Grate the onions and keep aside. Grind cloves, poppy seeds, cardamoms, chillies, ginger and garlic into a smooth paste and keep aside. Add curd and salt to taste to the paste, mix well and soak the potatoes for an hour in this mixture. Heat ghee in a thick bottomed saucepan and saute the onion for 5 minutes, add coriander powder, cumin powder, chilli powder and turmeric powder and saute for a further 2 minutes. Add the potato mixture and dilute the ingredients with 1/2 litre of water, simmer until the potatoes are done to a turn. Add peas, cream and sugar, stir well and shut off the flame when the peas are done and serve hot.

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