Mangalorean Recipes

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Moghlai Potatoes

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Quantity: Measure: Ingredients: Description:
6 Small Potatoes Pare and prick
1/4 Teacup Curds To mix with potatoes
2 Nos. Cloves (Lavang) Grind to paste
1 Teaspoon Kuskus - poppy seeds Grind to paste
1 Nos. Cardamoms (Elaichi) green. Grind to paste
1 Medium Chillies Green Grind to paste
182 Teaspoon Ginger Paste Grind to paste
2 Flakes/Cloves Garlic (Lason, Losun) Grind to paste
  As Required Salt to taste
125 Ml. Ghee  
1 Large Onions grated
1/2 Teaspoon Coriander Powder  
1/2 Teaspoon Jeera Powder  
2 Teaspoon Chilly Powder, Red  
125 Grams Turmeric Powder  
1 Teacup Water Use as needed.
1/4 Teacup Green Peas (Matar) Add
1/4 Teacup Milk Cream (Malai)  
1/4 Teaspoon Sugar, Granulated  


1.Pare and prick the potatoes with fork and place them in cold water l and allow them to soak for about 10 minutes.
2. Remove the potatoes from the water and mix them with curds, ground paste and salt. Keep aside for an hour.
3. Heat ghee in a wok and fry the grated onions for a few minutes. Add coriander, cumin, chili powder and turmeric. Continue to fry for another 5 minutes.
4. Stir in the potato mixed with masala with a little water, bring it to simmering point and cook until the potatoes are tender.
5.Add the green peas, cream and sugar, stir well and cooks until the peas are tender.

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