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Aloo Tikka Masala Curry

Vanitha Bhat
30 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Aloo Tikka Masala Curry RECIPE

Small baby potatoes marinated in a spicy yogurt masala, grilled in a pan and smothered in a cashew based onion-tomato curry full of aromatic Indian spices!! This curry goes well with any Indian flatbread or even plain rice or ghee rice; perfect as a make-ahead dish for any party, get together or special occasion!

Recipe Tags

  • Veg
  • Medium
  • Mughlai
  • Pressure Cook
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. 10 to 15 baby potatoes
  2. For the marinade:
  3. 2 tablespoons yogurt
  4. 2 teaspoons besan/Bengal gram flour (optional)
  5. 1 teaspoon kashmiri red chilli powder
  6. 1 teaspoon coriander powder
  7. ½ teaspoon turmeric powder
  8. ½ teaspoon cumin powder
  9. 1 teaspoon ginger-garlic paste (or grated fresh)
  10. Salt to taste
  11. For the gravy:
  12. 1 large onion, roughly chopped
  13. 2 big tomatoes, chopped
  14. 2 green chilies/jalapenos, chopped
  15. 1 teaspoon coriander powder
  16. ½ teaspoon chili powder
  17. 4 to 5 cloves
  18. 1 small piece cinnamon
  19. 2 Green Cardamoms
  20. 8 to 10 cashew nuts
  21. ¼ cup of yogurt
  22. ½ teaspoon jeera/cumin seeds
  23. ¼ teaspoon hing/asafoetida powder
  24. 2 tablespoons of tomato puree (optional)
  25. 1 teaspoon garam masala powder
  26. ½ teaspoon red Chilli Powder
  27. ¼ teaspoon of turmeric powder
  28. 4 tablespoons oil
  29. 1 tablespoon ghee/clarified butter
  30. ½ to 1 teaspoon sugar
  31. Salt to tasteDried fenugreek leaves for garnishing


  1. 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). Peel and cool.
  2. 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.
  3. Stir in the peeled potatoes and gently mix to coat them evenly. Cover and keep aside to marinate for at least half an hour.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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
  10. 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.
  11. 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.
  12. Add some water (about 1 cup or more 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.
  13. 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).

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Mani Kaur
Mani Kaur   Jan-05-2018


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