Last updated on September 15th, 2019
Aloo curry in makhani sauce 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 dhaba 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, paneer makhani, paneer lababdar and this aloo curry is a top favorite too.
This aloo curry is a rich, delicious and flavorful curry with best ever makhani sauce as base. Whenever I make makhani sauce I make double or triple batch and making such rich curries are a breeze then. I usually use one portion to make paneer makhani and the rest one would be this aloo butter curry or veg makhanwala.
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. When I shared the picture of this aloo curry in my instagram and got many request for the recipe. So here it is 🙂
This Aloo Curry Recipe Is
Vegetarian and gluten free
Vegan if you just leave out cream
Absolutely delicious and flavorful
Better than restaurants and takeaways
Easy and simple.
To make aloo curry I prefer to use baby potatoes as in dum aloo. Though this aloo curry is just like what you get inrestaurants, this homemade version is much lighter.
Here I have just sauteed the par boiled potatoes instead of deep frying and used less butter. Also you can leave out cream and use oil in place of butter for more light version.
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.
How Is Aloo Curry Made?
Aloo curry recipe is 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.
How 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.
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.
Now 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 sauce to the same pan and saute for 3-4 minutes.
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.
More potato recipes
I hope you will try this aloo curry recipe and enjoy as much as we did. P
Aloo Curry Recipe:
Aloo curry recipe | How to make potato butter masala
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.
- now 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.
How excellent. does that look 🙂 I would love to try this aloo curry!