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aloo curry recipe
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5 from 3 votes

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
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
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 or oil

To make aloo curry

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

Instructions

To make makhani sauce

  • Heat 2 tablespoons butter or oil 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 crushed kasuri methi and ginger julienne. Mix and serve aloo curry hot.

Nutrition

Calories: 387kcal