Aloo Tikka Masala

Aloo Tikka Masala - Plattershare - Recipes, food stories and food lovers
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!
4.70 from 3 votes
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Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Served As: Brunch, Dinner, Lunch
Recipe Cuisine Type: North Indian
Recipe Taste: Salty
Calories 357 kcal
Servings 4


  • 10 to 15 baby potatoes

For the marinade:

  • 2 tablespoon yogurt
  • 2 tsp Gram flour besan, optional
  • 1 tsp Red chili powder Kashmiri red chili powder
  • 1 tsp Coriander Powder
  • ½ tsp Turmeric powder
  • ½ tsp Cumin powder
  • 1 tsp Ginger garlic paste or grated fresh
  • 1-2 tsp Salt

For the gravy:

  • 1 Onion large, roughly chopped
  • 2 Tomatoes big, chopped
  • 2 Green Chillies or jalapenos, chopped
  • 1 tsp Coriander Powder
  • ½ tsp Chili powder
  • 4 to 5 Cloves
  • 1 cinnamon small piece
  • 2 Cardamom
  • 8 to 10 Cashews
  • ¼ cup Yogurt
  • ½ tsp Cumin seeds jeera
  • ¼ tsp Ssafoetida powder hing
  • 2 tablespoon Tomato puree optional
  • 1 tsp Garam Masala
  • ½ tsp Red chili powder
  • ¼ tsp Turmeric powder
  • 4 tablespoons Oil
  • 1 tablespoon Desi Ghee clarified butter
  • ½ - 1 tsp Sugar
  • 1-2 tsp Salt or as per taste
  • 1-2 tsp Dried fenugreek leaves for garnishing


  • 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).

Recipe 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)!

Please appreciate the author by voting!

4.70 from 3 votes

Recipe Nutrition

Calories: 357kcal | Carbohydrates: 39g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 1285mg | Potassium: 958mg | Fiber: 7g | Sugar: 7g | Vitamin A: 888IU | Vitamin C: 42mg | Calcium: 94mg | Iron: 3mg

Vanitha Bhat
Vanitha Bhat

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