Aloo Masaledar

Aloo Masaledar is a popular Indian Starter
Author :
Category :
Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


For Aloo:

1/2 kg - baby Potatoes

1/2 cup - curds

2 tsp - Ginger Garlic paste

1.5 tsp - chilli powder

1 tsp - Garam Masala powder

1 tsp - salt

For gravy:

2 onions, medium size

2 to 3 green chillies, slit

2 cloves, cinnamon, cardamoms, each

1 tsp - ginger, minced

1 tsp - chilli powder

5 tbsp - Ghee or oil4 tbsp - Tomato puree

2 tbsp - Cream (Malai)

2 tsp - Kasoori Methi

salt to taste

5 tbsp - oil


  1. For Aloo:
  2. Boil and peel the potatoes, taking care not to make them over cooked.
  3. Combine with rest of the ingredients and keep aside for 1/2 hour.
  4. For Gravy:
  5. Grind onions to a coarse paste.
  6. Heat 4 tbsp of Ghee or oil in a non stick Kadai.
  7. Add the potatoes. Fry till they turn golden brown. Drain and reserve.
  8. Add the whole spices to the remaining oil in the Kadai.
  9. Add onion paste and fry till golden brown.
  10. Add ginger, green chilli and ginger.
  11. Fry for few seconds.
  12. Add chilli powder and fry for few seconds.
  13. Add tomato puree and 1/2 cup of water. Simmer for 5 minutes.
  14. Add the reserved potatoes, cream and salt, if needed. Simmer till the gravy is thick and coats the potatoes.
  15. Heat the remaining Ghee or oil.
  16. Fry kasoori methi for few seconds and add to the potato.
  17. Serve hot as an accompaniment to Indian breads.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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