Aloo Tikka Masala
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Craving a creamy, flavorful curry? Look no further than Aloo Tikka Masala! This popular Indian dish features tender marinated potatoes simmered in a rich tomato gravy bursting with warm spices. Perfect for vegetarians and meat-lovers alike, Aloo Tikka Masala is easy to make at home and guaranteed to satisfy your taste buds. Enjoy it with rice or naan for a complete and delicious meal!
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Ingredients
- 10 to 15 baby potatoes
For the marinade:
- 2 tablespoon yogurt
- 2 teaspoon Bengal gram flour besan, optional
- 1 teaspoon Red chili powder Kashmiri red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- 1 teaspoon Ginger garlic paste or grated fresh
- 1-2 teaspoon Salt
For the gravy:
- 1 Onion large, roughly chopped
- 2 Tomatoes big, chopped
- 2 Green chili or jalapenos, chopped
- 1 teaspoon Coriander powder
- ½ teaspoon Chili powder
- 4 to 5 Cloves
- 1 cinnamon small piece
- 2 Green cardamoms
- 8 to 10 Cashews
- ¼ cup Yogurt
- ½ teaspoon Cumin seeds jeera
- ¼ teaspoon Ssafoetida powder hing
- 2 tablespoon Tomato puree optional
- 1 teaspoon Garam masala powder
- ½ teaspoon Red chili powder
- ¼ teaspoon Turmeric powder
- 4 tablespoons Oil
- 1 tablespoon Ghee clarified butter
- ½ - 1 teaspoon Sugar
- 1-2 teaspoon Salt or as per taste
- 1-2 teaspoon Dried fenugreek leaves for garnishing
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Instructions
- Wash the potatoes and place in pressure cooker with water. Cook for one whistle (or two if the potatoes are bigger).
- Let the pressure drop by itself. Check and see if the potatoes are cooked (do not overcook them).
- Once the potatoes are cool, peel and keep aside.
To prepare the marinade for the potatoes
- In a small bowl, mix the yogurt, besan, red chili powder, coriander powder, jeera powder, turmeric powder, ginger-garlic paste and salt to taste and mix well.
- Stir in the peeled potatoes and gently mix to coat them evenly. Cover and keep aside to marinate for at least half an hour.
Meanwhile, prepare the gravy
- In a saucepan, heat 2 tablespoons of oil. Once hot, add the dry spices (cloves, cardamom and cinnamon) and saute for a few seconds till they release an aroma.
- Tip in the onions and green chilies along with a little bit of salt and sauté for a few minutes till the onions are soft.
- Stir in the spice powders (coriander powder and chili powder) and mix well.
- Add the tomatoes and cashews and fry for a few minutes till the tomatoes are slightly soft.
- Stir in a few tablespoons of water, mix well and cook covered for a few minutes till the tomatoes are soft and the spices are well incorporated.
- Remove from flame and let cool. When cool, place in a blender container and add ¼ cup of yogurt. Blend well to a fine paste.
- Now, let us make the aloo/potato tikkas:In a saucepan, add 1 tablespoon of oil and 1 tablespoon of ghee.
- Once it becomes hot, add the marinated potatoes and keep stirring on high for about 1 minute.
- Reduce the heat to medium low, and keep sauteing the potatoes for a few minutes, stirring often till the potatoes are cooked well and begin to get brown and crispy all over.
- Once the potato tikkas are ready, remove from flame and keep aside.
To prepare the gravy
- Heat 1 tablespoon of oil.Once it becomes hot, add the jeera and hing and stir for a few seconds.
- Add the tomato puree and saute for a few seconds on high.Stir in the blended tomato-onion puree, chilli powder, garam masala powder, turmeric powder, sugar and salt to taste; mix well.
- Fry for about 2 to 3 minutes.
- Add some water (about ½ to 1 cup depending upon how thick or thin you want your gravy). Mix well and bring to a boil.
- Reduce the heat, cover the pan and simmer for about 5 minutes.After 5 minutes, stir in the aloo tikkas and mix gently.
- Bring to a boil, simmer for about 2 minutes, check for seasonings and adjust accordingly.
- Remove from flame and serve hot, garnished with crushed dried fenugreek leaves (or coriander leaves).
Notes
- If you do not have baby potatoes, you can use regular potatoes (boil and cut them into pieces).
- The same recipe can be prepared using paneer too, to make paneer tikka masala.
- The amount of chili powder and green chilies can be adjusted according to your taste.
- Instead of cashew nuts, you can use almonds too as a thickener for the gravy or a combination of both.
- You can prepare aloo tikkas and serve them hot as a starter/appetizer or even in a wrap (rolled in a roti or chapatti or tortilla smeared with any green chutney or mayonnaise with some freshly sliced onions and tomatoes)!
Recipe Nutrition
Calories: 357 kcal | Carbohydrates: 39 g | Protein: 6 g | Fat: 21 g | Saturated Fat: 4 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 11 g | Trans Fat: 0.1 g | Cholesterol: 13 mg | Sodium: 1285 mg | Potassium: 958 mg | Fiber: 7 g | Sugar: 7 g | Vitamin A: 888 IU | Vitamin C: 42 mg | Calcium: 94 mg | Iron: 3 mg
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Just one word..WOW. Just a elaborate and detailed recipe that now I can never go wrong when i make Paneer Tikka and yes, Aloo Tikka is also a must try.