Mughlai Aloo

Course : Curry
Serves: 4
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10 medium potatoes -- (to 12)
3/4 cup fresh curds
2 medium Onions -- grated
2 teaspoons cumin -- powdered
1 teaspoon chile powder
1/4 teaspoon turmeric powder
1 cup boiled green peas
2 tablespoons fresh cream
1/2 teaspoon sugar
3 tablespoons ghee
1 teaspoon salt -- to taste
---to be ground into a paste---
3 cloves garlic
4 whole cloves
2 tablespoons poppy seeds -- (khus-khus)
1 pieces ginger
2 pieces green chiles
2 pieces cardamoms

Preparation / Directions:

Potatoes and Peas in a Spicy Curry. Preparation time: 15 minutes Cooking time: 20 minutes 1. Peel the potatoes. Prick them thoroughly with a toothpick and soak in cold water. After about 10 minutes, remove from the water and add the curds and salt. Keep aside for 1 hour. 2. Heat the ghee and fry the onions for 1 minute. Add the paste and fry again for 1 minute. 3. Add the coriander-cumin seed powder, chile powder and turmeric powder and fry again for a few seconds. 4. Add the potato mixture and 2 cups of water. Cover and cook until the potatoes are soft. 5. Add the green peas, cream and sugar. Serve hot.

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