How to make Mawa Wale Aloo -
A rich potato dish fit for a royal banquet
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Mawa, Potatoes (आलू)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mawa Wale Aloo checkout Khoya Kaju Matar, Amrut Ras Ke Koftey. You can also find more Main Course Vegetarian recipes like Vegetable Sizzler With Paneer Tikki Hunan Vegetables Palak Paneer and Rice Casserole Corn Capsicum
Mawa Wale Aloo Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mawa Wale Aloo Recipe
Mawa , grated 1 cup + to garnish
Potatoes , boiled and peeled 4 medium
Oil 1 tablespoon
Ghee 1 tbsp + 1 teaspoon
Raisins 1/4 cup
Cashewnuts , roughly chopped 1/4 cup
Onions , finely chopped 2 medium
Ginger , finely chopped 1 tablespoon
Garlic , finely chopped 1 tablespoon
Tomatoes , finely chopped 2 medium
Salt to taste
Red chilli powder 1 1/2 teaspoons
Coriander powder 2 tablespoons
Garam masala powder 1 tablespoon
Cumin powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Cashewnuts , roughly crushed 3 tablespoons
Milk 1 cup
Green chillies , finely chopped 2-3
Method
Step 1
Heat oil and 2 tbsps ghee in a deep non-stick pan.
Step 2
Cut the potatoes into thick slices, add to the pan and cook on medium heat shallow-fry, turning sides, till potatoes turn light golden brown on both sides. Drain into a bowl and set aside.
Step 3
Add raisins to the same pan, sauté for a few seconds. Drain into another bowl. Add ¼ cup roughly chopped cashewnuts to the same pan and sauté till lightly brown. Drain into a bowl.
Step 4
Add onions, ginger and garlic to the same pan and sauté till onions turn golden brown.
Step 5
Add tomatoes, salt, red chilli powder, coriander powder, garam masala powder and cumin powder and mix well. Add turmeric powder and crushed cashewnuts, mix and cook till tomatoes are pulpy.
Step 6
Switch off heat and transfer the mixture into a blender and ½ cup milk and blend to a fine paste.
Step 7
Switch on heat, add remaining ghee and green chillies to the same pan. Add remaining milk to the ground mixture and add the mixture to the pan. Rinse the blender jar with ½ cup water and add to the remaining gravy. Add ½ cup water to the gravy and mix well.
Step 8
Add the fried potatoes, half the fried cashewnuts, 1 tbsp fried raisins and mawa, mix and cook on medium heat for 4-5 minutes.
Step 9
Transfer into a serving plate, garnish with mawa, remaining fried cashewnuts and remaining fried raisins. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
