Indian Hyderbadi Peshawari Aloo Mugalai

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Indian Hyderbadi Peshawari Aloo Mugalai

 

24 small potatoes

ghee for deep frying

 

Potato Filling:

2 tbsps. chopped cashews

1 tsp. chaat masala

4 tsps. raisins

2 tsps. chopped coriander leaves

1 tsp. chopped green chilli

1/2 tsp. salt

1/2 tsp. red chilli powder

1/2 tsp. lemon juice

scooped and deep fried portion of the potato

 

For the Gravy:

2 tbsps. ghee

4 cardamom

1 tsp. caraway seeds

1 tsp. chopped green chilli

1 tsp, chopped ginger

1 tbsp. poppy seeds

8 cashew nuts

1 tsp. salt

1 tsp. sugar

1 tsp. coriander powder

1/2 tsp. mango powder

1/2 tsp. asofoetida

1/2 tsp. red chilli powder

1/2 tsp. chaat masala powder

1/2 cup beaten curd

1/4 cup chopped coriander leaves

1/2 cup water

1/4 cup cream

 

For the Garnish: Optional

chopped coriander leaves

few dry fruits

rose petals

 

Make a paste with the poppy seeds, cashew nuts and a

little water. Peel the potatoes and scoop out from the

inside leavening the walls intact. Deep fry the

scooped out potatoes till golden brown. Also deep fry

the scooped out portion of the potato then mix it in

with the other Filling ingredients. Stuff this mixture

into the potatoes. For the gravy, put all the

ingredients into a pan with hot ghee and sauté well.

Add the filled potatoes to the gravy and let it simmer

for 20 minutes. Garnish with rose petals, dry fruits

and chopped coriander leaves, and offer.

 

 

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