Follow these steps for perfect results
Kashmiri Red Chilli Powder
Potato (Aloo)
cubed
Turmeric powder
Cashew nuts
Tomatoes
blended into a puree
Garam masala powder
Salt
Milk
Ghee
for the mughlai gravy
Ajwain (Carom seeds)
Onion
finely chopped
Sunflower Oil
for roasting potatoes
Fresh cream
Ginger
roughly chopped
Kasuri Methi (Dried Fenugreek Leaves)
for garnish
Coriander Powder
Garlic
Soak cashews in warm milk for 10 minutes.
Blend cashews and milk into a smooth paste.
Blend tomatoes into a fine puree.
Heat sunflower oil in a heavy-bottomed pan.
Add cubed potatoes and fry until golden and crisp.
Remove potatoes and drain on kitchen paper.
Heat ghee in a wok.
Add ajwain and let it become fragrant.
Add onion, ginger, and garlic and saute until soft and translucent.
Add tomato puree, turmeric powder, coriander powder, kashmiri red chilli, and garam masala powder.
Simmer until spices are absorbed into the gravy.
Add cashew paste and cook for 2-3 minutes.
Add roasted potatoes, water, cream, and salt and stir well.
Adjust salt and spices as needed.
Simmer for 5 minutes until potatoes absorb the gravy.
If the curry is too thick, add water to desired consistency.
Add cream, mix, and turn off the heat.
Garnish with kasuri methi and serve hot.
Expert advice for the best results
Adjust the amount of red chilli powder according to your spice preference.
Soaking cashews in warm milk makes them easier to blend and creates a smoother paste.
Everything you need to know before you start
20 mins
The gravy can be made ahead of time.
Garnish with fresh cilantro and a swirl of cream.
Serve with Butter Naan, Methi Matar Pulao, or Tawa Paratha.
Complements the spice and richness of the curry.
Discover the story behind this recipe
Mughlai cuisine is known for its rich and elaborate dishes influenced by Persian and Central Asian cooking styles.
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