Muglai Potatoes

Ingredients

Small potatoes 10-12 nos
Cloves 4 nos
Poppy seeds 2-3 tsp
Green cardamoms 2 nos
Green chillies 2 nos
Fresh root ginger,grated 1 tbsp
Garlic 3 cloves
Yogurt 150 ml
Ghee/butter 50 gms
Grated onions 2 nos
Coriander powder 1 tbsp
Cumin powder 1 tsp
Chilli powder 1 tsp
Turmeric powder 1/2 tsp
Water 450 ml
Peas 100 gms
Fresh cream 2 tbsp
Salt To taste

Method

1. Scrub, scrape or peel the potatoes, then prik them thoroughly using a fork. Place the potatoes in a vessel, cover with cold water and allow to soak for about 10 minutes.
2. Grind the cloves, poppy seeds, cardamoms, chillies, ginger and garlic to a paste.
3. Drain the potatoes, mix them with the yogurt, prepared paste and salt. Allow to stand for 1 hour.
4. Melt the butter or ghee in a heavy-bottomed pan and fry the grated onion in it for a few minutes. Add the coriander, cumin, chilli powder and turmiric powder. continue to fry for 3 minutes.
5. Stir in the potato mixture and water. Cook uncovered until the potatoes are tender. This may take about 20 minutes.
6. Add the peas, cream and stir well and cook for a few minutes until the peas are tender. Serve hot.


Note:If you like, you can fry the potatoes first until golden brown
and then add to the curd mixture. Try both the ways and see the difference.