19
Jul 20

Mugalai Aaloo (potato) Curry

  • Servings: 4-5
  • Pricked potato time: 10 minutes.
  • Marinated time: 2 hours.
  • Preparation time: 8 minutes.
  • Frying potato time: 5 minutes
  • Frying time: 15 minutes.
  • Cooking time: 6-7 minutes.
  • Total time: 45 minutes.

India is known for its delicious curry dishes; even in first day of our Japanese class in Tokyo, teacher asked me that how Indians prepare so many variety of curry like green curry, red curry, white curry…one of the most colorful and tasty variety of dishes…

That very moment I was feeling so proud of my country that Indian food have not only curry but offers endless variety of food.

“Mugalai Aaloo (potato)” curry is a delicious Nababi recipe; have lots of dried fruits, nuts and spices. Try this weekend giving break to vegetables or dal (lentil).

Ingredients:

  • Potato (Aaloo): 500 gm
  • Yogurt/Curd: 100 gm
  • Kashmiri chili powder: 1 tablespoon
  • Coriander powder: 1 tablespoon
  • Onion: 2 no. (Medium)
  • Tomato: 2 no. (Small)
  • Ginger: 2” piece
  • Garlic paste: 1 teaspoon
  •  Almond: 15-20 no.
  • Cashew nut: 20-25 no.
  • Poppy seed (Khus-Khus): 2 tablespoon
  • Green chili: 3-4 no.
  • Fresh/ dry coconut: 2 tablespoon
  • Salt: 1 tablespoon
  • Garam masala powder: ½ teaspoon
  • Cumin: 1 teaspoon
  • Ghee: 200 gm.
  • Oil: 1 tablespoon
  • Clove: 2-3 no.
  • Green cardamom: 5-6 no.
  • Black cardamom: 2 no.
  • Cinnamon: 2”stick
  • Kewada essence: 3-4 drop (optional)

Preparation:

  1. Chop ginger in Julian, keep aside.
  2. Grind poppy seed, 8 no. of cashew nut, green cardamom and green chili and make fine paste. (First grind dry poppy seed, and then add water and other ingredients). Keep aside.
  3. Peel off potatoes, and prick it all over with help of fork, keep this into water.
  4. Blend curd and put into big bowl, add Kashmiri chili powder, garlic paste, pricked potato and mix, leave it for about 2 hours to marinate.
  5. Slice onion longitudinally, deep fry on high flame till it gets light brown (Fry it into small batches). Do not put all the slices at a time, it will become messy. Remove and spread it to avoid lumping.
  6. Fry cashew nut and almond on low flame, keep aside.

Method:

  1. Take out potatoes from the marinated yogurt mixture; deep fry them on medium flame until golden color (about 4-5 minutes) remove it. (Take out some ghee if there is more, only 3 tablespoon ghee to be used for making gravy)
  2. Put both black and green cardamom, cinnamon, cumin and bay leaf, sputter for few second, add ginger, stir fry on low flame for few seconds; add prepared paste, continue to fry on lower flame until gets golden in color ( about 5-6 minutes).
  3. Add left over marinated yogurt mixture; continue to fry for 3-4 minutes or till ghee is separated from masala, add deep fried potatoes, stir fry for couple of minutes, add 1 cup of water, cover the pan. Cook for about 5-6 minutes.
  4. Add prepared fried onion, fried almond and cashew nut; boil and put off the flame, add Garam masala powder and kewada essence. Transfer into serving bowl decorates with mint leaves and sliced onion.
  5. “Mugalai Aaloo (potato)” is ready to be served along with dost paratha, cumin rice or naan.
Mugalai Aaloo (potato) Curry
Mugalai Aaloo (potato) Curry
Ingredients
marinate potatoes
marinate potatoes
Fry cashew nut and almond on low flame
Fry cashew nut and almond on low flame
deep fry them on medium flame
deep fry them on medium flame
deep fry them on medium flame
Put both black and green cardamom, cinnamon, cumin and bay leaf
add ginger,
add prepared paste
add prepared paste
continue to fry on lower flame
Add left over marinated yogurt mixture
Add left over marinated yogurt mixture
continue to fry for 3-4 minutes or till ghee is separated
add deep fried potatoes
stir fry for couple of minutes
stir fry for couple of minutes
add 1 cup of water
cover the pan
Add prepared fried onion
Add prepared fried onion
add Garam masala
put off the flame
Mugalai Aaloo (potato) Curry
Mugalai Aaloo (potato) Curry
Mugalai Aaloo (potato) Curry
Mugalai Aaloo (potato) Curry
Mugalai Aaloo (potato) Curry

18
Jul 20

Mugalai Chicken Tikka with Kali Mirch

  • Servings: 2
  • Marinated time: 25 minutes.
  • Preparation time: 7 minutes.
  • Tikka roasting time: 10 minutes
  • Frying time: 16 minutes.
  • Cooking time: 11 minutes.
  • Total time: 44 minutes.

Lunch or dinner it always right time for “Mugalai Chicken Tikka with Kali Mirch”, distinct flavor of Kali Mirch. Crunchy flavor of whole cashew nut and the onion, tomato & cashew nut paste further enhances the flavor of dish and create the rich texture of the gravy.

Ingredients:

  • Chicken (boneless): 250 gm
  • Yogurt/Curd: 2 tablespoon
  • Onion: 1 no. (medium)
  • Tomato: 2 no. (Small)
  • Ginger paste: 1 tablespoon
  • Garlic paste: 1 teaspoon
  • Black pepper powder: 1 teaspoon
  • Chat masala powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Garam masala powder: ½ teaspoon
  • Cumin: ½ teaspoon
  • Cashew nut: 15-20 no.
  • Ghee: 3 tablespoon
  • Oil: 1 tablespoon
  • Clove: 2-3 no.
  • Green cardamom: 1 no.
  • Cinnamon: 1”stick

Preparation:

  1. Wash chicken in a bowl, marinate the chicken with yogurt, ½ teaspoon of salt, mustard oil and chat masala for 20-25 minutes. You can leave it for longer period also but then keep it in refrigerator.
  2. Cook it into the barbecue/grill or shallow fry with minimum oil.
  3. Prepare paste of 10 numbers of Cashew nut, tomato and half of the onion, keep aside.
  4. Slice the other half of onion, deep fry and keep aside.

Method:

  1. Heat ghee in a fry pan or wok; put cardamom, cinnamon, cumin sputter for few second, add onion, stir fry on high flame for couple of minutes or gets light brown in color.
  2. Add cashew nut, stir fry on lower flame for a minute; add prepared paste, ginger and garlic paste, fry on low flame about 8 -10 minutes or  till liquid dries up, add 300 ml of hot water and bring to boil, add chicken Tikka. Cook on low flame (6-8 minutes), add black pepper powder.
  3. “Mugalai Chicken Tikka with Kali Mirch” is ready to be served along with cumin rice and Naan.
Mugalai Chicken Tikka with Kali Mirch
Mugalai Chicken Tikka with Kali Mirch
Ingredients
, marinate the chicken
marinate the chicken with yogurt
chopped ingredients
Cook it into the barbecue/grill
grilled chicken Tikka
add onion
Add cashew nut
add prepared paste, ginger and garlic paste
add prepared paste, ginger and garlic paste
fry on low flame about 8 -10 minutes
fry on low flame about 8 -10 minutes or till liquid dries up
add 300 ml of hot water
bring to boil
add chicken Tikka
Cook on low flame
add black pepper powder
Put off the flame
Mugalai Chicken Tikka with Kali Mirch
Mugalai Chicken Tikka with Kali Mirch
Mugalai Chicken Tikka with Kali Mirch
Mugalai Chicken Tikka with Kali Mirch