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

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