Moglai Potatoes

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Moglai Potatoes

 

 

1 to 12 new potatoes

4 cloves

2 to 3 tsp poppy seeds

2 green cardamom pods

2 green chilies

½ inch piece of fresh ginger root, grated

3 cloves garlic

½ cup plain yogurt

2 oz ghee

2 onions, grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp chili powder

¼ tsp turmeric

] 2.4 pint water

4 oz peas

2 Tbsp cream

½ tsp sugar

 

Scrub, and peel the potatoes, Grind the cloves, poppy seeds, cardamom,

chilies, ginger, and garlic to make a paste. Melt the ghee in a heavy

saucepan and fry the grated onion in it for a few minutes. Add the

coriander, cumin, chili powder, and turmeric. Fry for 2 to 3 minutes. Set

aside.

 

Cook the potatoes with water, yogurt, spice paste and salt until the

potatoes are tender. About 15 to 20 minutes. Add the peas, cream, and sugar;

stir well and cook for a few minutes until the peas are tender, stir in the

ghee mixture, then serve hot.

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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