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batata musallam recipe | Mughlai aloo masala | aloo musallam |
Tarla Dalal
06 December, 2024
Table of Content
batata musallam recipe | Mughlai aloo masala | aloo musallam | with 36 amazing images.
batata musallam recipe | Mughlai aloo masala | aloo musallam | is a rich sabzi with a vibrant mouth-feel. You will surely enjoy the mix of flavours and textures. Learn how to make batata musallam recipe | Mughlai aloo masala | aloo musallam |
batata musallam recipe is from the movie Tarla where Huma Qureshi makes this signature dish of Tarla Dalal. If you haven’t watched the movie yet, then do watch it on Zee5.
A delightful combination of baby potatoes with a creamy tomato based gravy with some flavourful tomatoes with spices, melted butter and fresh cream, the Mughlai aloo masala has a luscious texture and mouth-watering flavour. It has an intense flavour and aroma, which will linger on your palate for a long time.
pro tips to make batata musallam: 1. While deep frying baby potatoes get cooked from inside, so don't overcook the potatoes, or they will become mushy. 2. If you don’t have baby potatoes then you can use big potato cubes also to make this recipe. 3. Instead of aloo you can also add paneer cubes in this base gravy.
Enjoy batata musallam recipe | Mughlai aloo masala | aloo musallam | with detailed step by step photos.
Batata Musallam recipe - How to make Batata Musallam
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
For Batata Musallam
1 1/2 cups peeled baby potatoes
3 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onion
1 tbsp ginger-garlic (adrak-lehsun) paste
salt to taste
2 tbsp fresh cream
Blend To Make Masala Paste
1 1/2 cups roughly chopped tomato
2 soaked dry Kashmiri red chilli
1 tbsp almond (badam) , soaked and peeled
1 tbsp soaked cashew nuts (kaju)
1/2 tsp turmeric powder (haldi)
1/2 tbsp red chilli powder
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
1/2 tsp garam masala
For Garnish
1 tbsp melted butter
1 tbsp fresh cream
1 tbsp finely chopped coriander (dhania)
Method
For batata musallam
- To make batata musallam, deep fry peeled baby potatoes in hot oil until light golden brown in colour.
- Drain well and keep aside.
- Heat oil in a deep pan, add cumin seeds and onions, sauté on medium flame for 2 minutes.
- Add ginger garlic paste and sauté for few seconds.
- Add the prepared masala paste and cook on medium flame for 2 minutes, while stirring occasionally.
- Add the deep fried baby potatoes, salt to taste, kasuri methi, 1 cup hot water and mix well.
- Add 2 tbsp fresh cream, mix well and cook on medium flame for 2 to 3 minutes.
- Serve batata musallam hot garnished with melted butter, fresh cream and coriander.
batata musallam recipe | Mughlai aloo masala | aloo musallam | Video by Tarla Dalal
Batata Musallam recipe with step by step photos
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batata musallam recipe | Mughlai aloo masala | aloo musallam | then see our collection of Mughlai sabzis, Mughlai curries and do try other aloo sabzi recipes also:
- aloo palak recipe | Punjabi style aloo palak sabzi | aloo palak sukhi sabzi |
- tariwale aloo mutter recipe | Punjabi tariwale aloo matar in pressure cooker | aloo mutter masala |
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batata musallam recipe | Mughlai aloo masala | aloo musallam | then see our collection of Mughlai sabzis, Mughlai curries and do try other aloo sabzi recipes also:
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See the below image of list of ingredients for making batata musallam.
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See the below image of list of ingredients for making batata musallam.
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In a mixer jar, add 1½ cups roughly chopped tomatoes.
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Add 2 soaked dry kashmiri red chillies.
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Add 1 tbsp almonds, soaked and peeled.
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Add 1 tbsp soaked cashew nuts (kaju). and blend till smooth paste.
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Add ½ tsp turmeric powder (haldi).
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Add ½ tbsp chilli powder.
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Add 1 tsp cumin seeds (jeera) powder.
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Add 1 tsp coriander (dhania) powder.
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Add ½ tsp garam masala.
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Blend till smooth paste.
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In a mixer jar, add 1½ cups roughly chopped tomatoes.
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To make batata musallam, deep fry 1½ cups peeled baby potatoes in hot oil.
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Deep fry until light golden brown in colour.
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Drain well and keep aside.
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Heat 3 tbsp oil in a deep pan.
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Add ½ tsp cumin seeds.
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Add ½ cup finely chopped onions.
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Sauté on medium flame for 2 minutes.
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Add 1 tbsp ginger garlic paste.
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Sauté for few seconds.
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Add the prepared masala paste.
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Cook on medium flame for 2 minutes, while stirring occasionally.
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Add the deep fried baby potatoes.
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Add salt to taste.
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Add 1/2 tbsp kasuri methi
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Add 1 cup hot water.
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Mix well.
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Add 2 tbsp fresh cream.
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Mix well.
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Cook on medium flame for 2 to 3 minutes.
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- Garnish batata musallam with 1 tbsp melted butter.
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Garnish with 1 tbsp fresh cream.
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Serve batata musallam hot garnished with coriander.
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To make batata musallam, deep fry 1½ cups peeled baby potatoes in hot oil.
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While deep frying baby potatoes gets cooked from inside, so don't overcook the potatoes, or they will become mushy.
![]()
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If you don’t have baby potatoes then you can use big potato cubes also to make this recipe.
![]()
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Instead of aloo you can also add paneer cubes in this base gravy.
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While deep frying baby potatoes gets cooked from inside, so don't overcook the potatoes, or they will become mushy.
Nutrient values (Abbrv)per plate
| Energy | 237 cal |
| Protein | 2.9 g |
| Carbohydrates | 20.9 g |
| Fiber | 2.6 g |
| Fat | 15.9 g |
| Cholesterol | 0 mg |
| Sodium | 18.8 mg |
Click here to view Calories for Batata Musallam
The Nutrient info is complete
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