Delicious Mughlai Aloo Masala Recipe

Tilted Brush Stroke Producer: Priyanka Das Editor: Sujata Singh

Ingredients

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Blend these ingredients to make masala paste

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Deep fry the peeled baby potatoes in hot oil until they turn light golden brown in colour. Drain well and keep aside.

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Heat oil in a deep pan, add cumin seeds and onions, sauté on medium flame for 2 minutes.

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Add ginger-garlic paste and sauté for few seconds.

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Add the prepared masala paste and cook on medium flame for 2 minutes, while stirring occasionally.

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Next, add the deep fried baby potatoes, salt to taste, kasuri methi, 1 cup hot water and mix well.

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Add 2 tbsp fresh cream, mix well and cook on medium flame for 2 to 3 minutes.

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Serve the Mughlai aloo masala hot, garnished with melted butter, fresh cream and coriander.

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