This authentic ‘Mughlai’ dish emanates the aroma of a non-vegan dish, but the beauty of it is that it is a rich vegan dish. The desiccated coconut releases its oil into the gravy and enhances the flavour of the dish. Pamper yourself with this dish, its amazing! The curd with the mixed spice powders blends well to add a different taste to the gravy. The garnishing for this dish in the authentic style is sliced tomatoes, green chillies and fresh coriander leaves, but I must say I ran out of time as my family was drawn by the aroma of this dish and they were ready to indulge in it. So feel free to garnish, when you prepare this dish. Another alternative garnish, which would also suit this dish, is fried cashew nuts and raisins and some finely chopped almonds. Treat it rich your way 🙂
- 4 Potato (small) – boiled, peeled and cut into medium pieces
- ¾ tsp Garam Masala/whole spice powder
- 1 tsp Red Chilli Powder
- 1 tbsp Ginger-garlic paste
- Salt to taste
- 2 Onion (large) – Chopped fine
- 5-7 Almonds
- 1 tsp Khus-khus/poppy seeds
- 1 tsp Desiccated coconut -grated
- 3 Cloves
- 2 Moti Elaichi/ Big black cardamom
- 2 Green cardamoms/elaichi(crushed)
- 2 Dalchini/Cinnamon
- 3-4 Pepper corns
- ½ cup Water cup
- A few coriander leaves
- 2 Green Chillies – finely sliced
- 5 tbsp curd/yoghurt
- Beat the curd till smooth. Add garam masala and chilli powder, mix and keep aside.
- Heat the oil, and fry the onions until golden brown.
- Add almonds (powdered), khus-khus (poppy seeds), desiccated coconut (grated), crushed clove, moti elaichi/black cardamom, crushed cardamoms cinnamon and pepper corns. Cook on a low flame for 1 minute.
- Add ginger-garlic paste and salt and cook for ½ minute.
- Add curd and blend it well. Stir-fry for about 2 minutes.
- Stir in the potatoes and cook for 2-3 minutes on low flame.
- Add water, cover and simmer for few minutes. Stirring occasionally, sprinkle a few tablespoons of water if required.
- When the gravy becomes a little thick put off the flame.
- Now serve as it is or garnish with tomatoes (sliced round), fresh coriander and green chillies.
Preparation Time: 25 minutes (to save time when the potatoes are being cooked, get the masala ready)