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Yield / Serves
10 to 15 baby potatoes
For the marinade: 2 tablespoons yogurt
2 teaspoons besan/Bengal gram flour (optional)
1 teaspoon Kashmiri red chilli powder
1 teaspoon coriander powder
Â½ teaspoon turmeric powder
Â½ teaspoon cumin powder
1 teaspoon ginger-garlic paste (or grated fresh)
Salt to taste
For the gravy:
1 large onion, roughly chopped
2 big tomatoes, chopped
2 green chilies/jalapenos, chopped
1 teaspoon coriander powder
Â½ teaspoon chili powder
4 to 5 cloves
1 small piece cinnamon
2 green cardamoms
8 to 10 cashew nuts
Â¼ cup of yogurt
Â½ teaspoon jeera/cumin seeds
Â¼ teaspoon hing/asafoetida powder
2 tablespoons of tomato puree (optional)
1 teaspoon garam masala powder
Â½ teaspoon red chilli powder
Â¼ teaspoon of turmeric powder
4 tablespoons oil
1 tablespoon ghee/clarified butter
Â½ to 1 teaspoon sugar
Salt to taste
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 sautÃÂ© for a few seconds till they release an aroma.
Tip in the onions and green chilies along with a little bit of salt and sautÃÂ© 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 sautÃÂ©ing 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 sautÃÂ© 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).
- 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)!
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