To begin making Mughlai Aloo Lajawab Recipe, soak the cashews in warm milk for 10 minutes and then blend it into a smooth paste using a mixer grinder. Keep aside.

Similarly blend the tomatoes in a fine puree and keep aside.

Heat oil in a heavy bottomed pan, add the cubed potatoes, fry until the potatoes turns golden and crisp. Remove it in a kitchen absorbent paper and keep aside.

Heat ghee in a wok, add the ajwain, let the ghee become fragrant.

Add the onion, ginger and garlic and saute until it turns soft and translucent.

Once the onions are soft, add in the tomato puree, turmeric powder, coriander powder, kashmiri red chilli and garam masala powder. Simmer the tomatoes until it all the spices are absorbed well into the gravy.

Once the tomatoes are cooked through, add the prepared cashew mix and let it cook for about 2 to 3 minutes. Add the roasted potatoes, add a little water, cream, salt and stir well to combine.

Check the salt and spices and adjust accordingly. Simmer the Mughlai Aloo Lajawab for another 5 minutes until the potatoes absorb the gravy. 

At this stage, if you find the Mughlai Aloo Sabzi is too thick add water and seasoning as per your desired consistency.

Once the Mughlai Aloo Sabzi comes together, add in the cream, mix and turn off the heat. Garnish it with kasuri methi and serve hot.

Serve the Mughlai Aloo Lajawab Recipe along with Butter Naan, Methi Matar Pulao, Dal Makhani, Kurkuri Bhindi and Boondi Raita for your next house party menu. Add a Gulab Jamoon into your party menu to make it special.

You can also serve the Mughlai Aloo Lajawab for a simple weekday Lunch or pack into your office lunch box with Tawa Paratha and Tadka Raita.