Mughlai Dum Aloo
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About Mughlai Dum Aloo
Experience the royal flavors of Mughlai cuisine with this exquisite Mughlai Dum Aloo recipe. Tender baby potatoes are simmered in a luxuriously spiced gravy made from onion, garlic, and ginger pastes, complemented by a rich tomato puree. Each bite captures the essence of traditional Mughlai cooking—aromatic, creamy, and deeply satisfying.This dish is perfect for a leisurely lunch, pairing beautifully with naan, roti, or steamed rice. Whether you're hosting a festive gathering or treating yourself to something special, Mughlai Dum Aloo brings restaurant-style opulence right to your home kitchen.
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Recipe Time & More
Ingredients
- 500 gm Potato
- 200 gm Onion Paste
- 2 tbsp Garlic Paste
- 2 tbsp Ginger Paste
- 1 cup Tomato Puree
- 2 tbsp Cream
- 2 tbsp Poppy Seed Paste (or khuskhus)
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 2 Cloves
- 1 inch Cinnamon
- 2 Cardamom
- 2 Whole Black Pepper
- 1/4 tsp Cumin Seeds
- 1.5 tsp Salt (or as per taste)
- 1 cup Clarified Butter (or ghee)
- 1 tbsp Coriander (chopped)
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Instructions
- Peel the potatoes and prick it. Heat clarified butter / ghee in a pan. Add potatoes and dip fry till dark brown on low flame and strain it. Heat clarified butter and add cumin seeds and whole garam masala to crackle.
- Add fried potatoes and one cup of water and cook cover for 10 mins. Garnish with coriander leaves. Serve hot with chapatis.
Recipe Notes
Additional Tips
- For extra crunch and depth, lightly fry the boiled baby potatoes until golden before adding them to the gravy—this helps them absorb the sauce better and adds subtle texture.
- If you’d like a richer Mughlai flavor, stir in a tablespoon of ground cashews or almonds along with the poppy seed paste for a creamier, more luxurious sauce.
- To balance the tanginess and spice, try drizzling a spoonful of saffron-infused cream over the finished dish just before serving—this adds a subtle aroma and a regal presentation.
- Leftover Mughlai Dum Aloo tastes even better the next day as the flavors develop further; store in an airtight container in the refrigerator and gently reheat, adding a splash of water or cream to revive the gravy’s texture.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 1222kcal | Carbohydrates: 77g | Protein: 12g | Fat: 100g | Saturated Fat: 60g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 247mg | Sodium: 1835mg | Potassium: 1991mg | Fiber: 14g | Sugar: 13g | Vitamin A: 1212IU | Vitamin C: 76mg | Calcium: 272mg | Iron: 7mg
4 Comments
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This looks incredible! Thank you.
Such a lovely dish! Thanks for sharing.
This is perfect! Can’t wait to taste it.
Looks incredible! Thanks for the details.