Delicious Mughlai potatoes will increase the hunger of those who are not hungry
Delicious Mughlai potatoes will increase the hunger of those who are not hungry
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If you are bored of eating plain vegetables every day, then today we are going to tell you the method of making delicious Mughlai potatoes. It is such a vegetable that even if no one is hungry, he will eat. Let's know how to make it.

Delicious Mughlai Potato Making Ingredients-
Bowl potatoes - cut into 2 large cubes of large size
Cumin - 1 tsp
Leaves - 2
Cinnamon - 2 pieces small-by-small
Ginger- Garlic paste - 1 tbsp
Onions - 1 large size finely chopped
Tomatoes - 2 medium size (grind the tomatoes to make a paste)
Fresh cream - 1/2 cup
Cashews - 10
Almonds - 5
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Kasuri fenugreek - 1 tsp
Coriander leaves - 1 to 2 tbsp finely chopped
Refined oil - 1 tbsp
Desi ghee - 2 tbsp

Method of making delicious Mughlai potato - To make it, first of all you add almonds and cashews to a mixy jar, then add a little water to grind them and keep it in fine paste. Now after this, put one tablespoon of refined oil in a pan and heat it lightly. When the oil is slightly hot, you add boiled potato cubes to it and fry the potatoes on a high flame for 4 to 5 minutes. Now after this, when a good golden color comes on the potato, then medium the flame and take the potato out in the plate and keep it. After that, add desi ghee to the remaining oil and let the ghee melt. Now add cumin seeds to it and let it slip.

After that add cinnamon and leaves and mix. Then add the onion and fry the onion for 2 to 3 minutes. So that a slight pink color comes on the onion. Now add ginger-garlic paste to the onion and fry and then slow down the flame of the gas and now add red chilli powder, turmeric powder, coriander powder and salt to it and mix the spices and fry the spices for 30 to 35 seconds. Now add tomato paste to it and fry the paste on medium flame and add a little water to it and fry till oil separating from the spices. At the same time, after frying the spices, the cashew and almond paste you have kept in it and add it and mix it well and now fry it again for 3 to 4 minutes. Now slow down the flame and add the fried potatoes and mix the potatoes well with the spices and then add the kasuri methi.

After that, you add 50 ml of water to keep the gravy in it and mix it. Finally, cover the pan and cook  for 5 minutes, so that the gravy is cooked well. Once in the middle, spoon the potatoes. After 5 minutes, add fresh cream to it and mix and then cover it on a low flame and cook for 5 minutes. This will also make the cream ripen and the oil starts separating from the vegetable. After about 5 minutes, you add garam masala powder to it and mix it and then add green coriander and mix and turn off the gas.

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