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!
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.
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)!