Aloo Curry (Restaurant Style)

Last updated on May 23rd, 2019

Flavorful aloo curry like the ones from Indian restaurants. Made in the lines of paneer butter masala, this potato curry is best side dish for naan, poori, jeera rice types. Here is how to make best aloo curry at home. It is so simple yet very delectable!

Once in a while we like to indulge in some hearty fare at our home. Rich and flavorful Indian curries with soft flat breads like naan, kulcha or tandoori roti is always our choice while eating out.

Wouldn’t it be wonderful to have a few recipes in our kitty so that we can recreate our favorite restaurant curries at home? My family just loves the Indian curries like palak paneer, butter paneer masala, paneer lababdar and this aloo curry is a top favorite too.

I have a set of favorite recipes with baby potatoes like bombay potatoes, chettinad potatoes, aloo methi and this potato curry is a very yummy one too. I had once shared the picture of this aloo curry in my instagram and got many request for the recipe. So here it is 🙂

This Aloo Curry Is

Vegetarian and gluten free

Vegan if you just leave out cream

Absolutely delicious and flavorful

Better than restautants and takeways

Easy and simple 

The base of this curry is the all in all tomato onion gravy that is used in many Indian curries. You may also call it makhani sauce as this gravy is sauteed in butter (makhan).

Once the sauce is ready and your potatoes are boiled, you can make this aloo curry in no time. You can in fact make this makhani sauce well ahead and reheat as required. This sauce also freezes beautifully.

Aloo curry recipe made with small potatoes, tomato and cashews along with few Indian spices. This is the basic makhani sauce made with tomatoes onions and cashews. Par boiled baby potatoes are sauteed and added to the makhani sauce.

The makhani sauce is the classic north Indian sauce made with onions and tomatoes. This makhani sauce is used in various curry recipes like butter chicken,paneer butter masala, paneer makhanwala, paneer lababdar, capsicum curry, paneer handi with slight variations.

It is easy to make aloo curry once the makhani sauce is ready. There are some variations in making makhani sauce. Here I have made makhani gravy by cooking onions and tomatoes first. You can make this sauce and refrigerate for a couple of days.

To make aloo curry I have used small potatoes. You can even use quartered regular potatoes. You can deep fry the potatoes if you wish. I chose to saute the potatoes in 2 tablespoons oil until golden.

You can serve aloo curry with naan, kulcha, mild pulao like peas pulao or plain rice too.

If you are looking for more potato recipes do check dum aloo, potato curry, potato masala, honey chili potato, potato chips, potato wedges , Bombay potatoes, aloo matar , aloo methi recipes.

How to make aloo curry recipe

Pressure cook for up to 1 whistle or par boil small potatoes for 6-8 minutes. Peel the potatoes. prick the potatoes randomly with a tooth pick.

Heat 2 tablespoons oil in a pan. Add the peeled potatoes and saute in low flame until they turn golden and crispy. Set aside.

Heat 2 tablespoons butter in a pan. Add bay leaf, cloves and cardamom. Saute well. Add chopped onions and saute well for few minutes. Add ginger garlic paste, slit green chilies and mix well.

Add chopped tomatoes. Mix well. Add salt, sugar, chili powder, garam masala powder and turmeric powder. Cover and cook for 10 minutes or until the tomatoes turn mushy and leave out fat.

Let cool thoroughly. Grind the mixture to a smooth paste. This is makhani sauce and this can be stored for few days in refrigerator.

To make aloo curry return the saue to the same pan and saute for 3-4 minutes.

Add the sauteed potatoes and mi gently. Simmer for 3-4 minutes.

Add fresh cream, crushed kasuri methi and ginger julienne. Mix and serve aloo curry hot.

Aloo curry recipe card below:

Aloo curry recipe | How to make potato butter masala

Aloo curry recipe- creamy tasty potato butter masala made in the similar lines of paneer butter masala

5 from 1 vote

Print Rate

Course: Side Dish

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 387kcal

Ingredients

For makhani sauce

• 3 tomatoes ripe, red
• 1 large onion
• 10 cashews
• 1 teaspoon ginger garlic paste
• 2 green chilies
• 1 teaspoon garam masala
• 1/2 teaspoon Kashmiri red chili powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon sugar
• Salt to taste
• 1 bay leaf
• 2 cloves
• 2 cardamoms
• 2 tablespoons butter

To make aloo curry

• 15 small potatoes
• 2 tablespoons fresh cream
• 1 teaspoon kasuri methi
• 2 tablespoons oil

Instructions

To make makhani sauce

• Heat 2 tablespoons butter in a pan. Add bay leaf, cloves and cardamom. Saute well. Add chopped onions and saute well for few minutes. Add ginger garlic paste, slit green chilies and mix well. 
• Add chopped tomatoes. Mix well. Add salt, sugar, chili powder, garam masala powder and turmeric powder. Cover and cook for 10 minutes or until the tomatoes turn mushy and leave out fat.
• Let cool thoroughly. Grind the mixture to a smooth paste. This is makhani sauce and this can be stored for few days in refrigerator.

To make aloo curry

• Pressure cook for up to 1 whistle or par boil small potatoes for 6-8 minutes. Peel the potatoes. prick the potatoes randomly with a tooth pick.
• Heat 2 tablespoons oil in a pan. Add the peeled potatoes and saute in low flame until they turn golden and crispy. Set aside.
• Add the prepared makhani sauce to the same pan
• Add the sauteed potatoes and mix gently. Simmer for 3-4 minutes.
  
• Add fresh cream, crushed kasuri methi and ginger julienne. Mix and serve aloo curry hot.
  

Nutrition

Calories: 387kcal

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