Website of the Year India 2016



Aloo Masaledar Recipe

Aloo Masaledar is a popular Indian Starter
Author :
 
On :
Friday, 23 June, 2017
Category :
Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 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
  • How to Make Aloo Masaledar:

    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.




     

    Bawarchi of the Week

    Subbalakshmi Renganathan

    Subbalakshmi Renganathan

    Subbalakshmi Renganathan is an expert of traditional Tamil cooking who inspires everyone through her simple, innovative blog.

    know more