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Baby potatoes simmered in a luxurious, creamy gravy made with cashews, yogurt, and fragrant spices. This royal Mughlai dish is a perfect centerpiece for a special meal, pairing beautifully with naan or pulao.
For 4 servings
Prepare Potatoes and Cashew Paste
Shallow Fry the Potatoes
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Baby potatoes simmered in a luxurious, creamy gravy made with cashews, yogurt, and fragrant spices. This royal Mughlai dish is a perfect centerpiece for a special meal, pairing beautifully with naan or pulao.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 361.65 calories per serving with 7.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Build the Creamy Gravy
Simmer the Curry (Dum Cooking)
Finish and Garnish
Substitute ghee with oil, curd with plant-based yogurt (like cashew or coconut yogurt), and fresh cream with cashew cream or coconut cream.
Replace the cashew paste with a paste made from 1/4 cup of melon seeds (magaz) or a combination of poppy seeds and melon seeds.
Add 150g of fried paneer cubes or boiled chickpeas along with the potatoes during the simmering step.
Add 1-2 slit green chilies along with the ginger-garlic paste and increase the amount of red chili powder to your preference.
The potatoes in this dish are rich in complex carbohydrates, providing a sustained release of energy to keep you active.
Cashew nuts are a key ingredient, providing monounsaturated fats that are known to be beneficial for heart health by helping to manage cholesterol levels.
The use of curd (yogurt) introduces probiotics into the dish, which can help maintain a healthy gut microbiome and aid in digestion.
Spices like turmeric, ginger, and garlic contain powerful compounds like curcumin and gingerol, which have natural anti-inflammatory and antioxidant effects.
One serving of Mughlai Aloo Dum contains approximately 380-420 calories, depending on the amount of oil, ghee, and cream used. This estimate is for a serving size of about one cup.
Mughlai Aloo Dum is a rich and indulgent dish. While it contains healthy ingredients like potatoes (potassium), cashews (healthy fats), and yogurt (probiotics), it is also high in calories and fat due to the cream, ghee, and fried potatoes. It's best enjoyed in moderation as part of a balanced diet, especially on special occasions.
Yes, this dish can be easily made vegan. Replace ghee with a neutral oil, use a plant-based yogurt like cashew or almond yogurt instead of dairy curd, and substitute fresh cream with cashew cream or full-fat coconut milk.
Curdling usually happens for two reasons: the heat is too high, or the yogurt is too cold. To prevent this, always lower the heat to a minimum before adding yogurt. Also, make sure your yogurt is at room temperature and whisked until completely smooth before adding it gradually while stirring constantly.
Absolutely. If you don't have baby potatoes, you can use 3-4 medium-sized regular potatoes. Peel them and cut them into large, 1.5-inch cubes. The cooking process remains the same.
Leftover Mughlai Aloo Dum can be stored in an airtight container in the refrigerator for up to 2-3 days. The gravy will thicken upon cooling. Reheat gently on the stovetop, adding a splash of warm water or milk to adjust the consistency.