Aloo Butter Masala

Aloo Butter Masala

 

Serving -  5

 

INGREDIENTS

Potatoes - 450 grams

Water - 700 milliliters

Oil - 45 milliliters

Salt - 1/2 teaspoon

Oil - 1 tablespoon

Cloves - 3 pods

Green cardamom - 3 pods

Black cardamom - 1 pod

Dry red chilli - 3

Bay leaf - 1

Cinnamon - 1/2

Ginger -1 tablespoon

Garlic - 1 tablespoon

Cashew - 1 tablespoon

Green chili - 2 teaspoons

Onion - 120 grams

Tomato - 150 grams

Water - 250 milliliters

Oil - 1 tablespoons

Butter - 2 tablespoons

Cumin seeds - 1 teaspoon

Salt - 1 teaspoon

Red chilli - 1 teaspoon

Garam masala - 1/2 teaspoon

Paprika - 1/2 teaspoon

Coriander powder - 1 teaspoon

Water - 200 milliliters

Sugar - 1/2 teaspoon

Fresh cream - 2 tablespoons

Lemon juice - 1 tablespoon

Dry fenugreek leaves - 1 teaspoon

Coriander - 1 tablespoon

 

 

PREPARATION

  1. In a pressure cooker, add 450 grams potatoes and 700 milliliters water.
  2. Cover it with lid and pressure cook it until 2 whistles.
  3. Cool for 10 minutes and peel the skin and cut in into two pieces.
  4. Prick it with tooth pick.
  5. Heat 45 milliliters oil in a pan and add boiled potatoes .
  6. Sauté  it until golden brown and crispy.
  7. Remove the pan from heat and keep aside.
  8. Heat 1 tablespoon oil in another pan, add 3 pods cloves, 3 pods cardamom, 1 pod black cardamom, 3 dry red chili, 1 bay leaf, 1/2  cinnamon and stir.
  9. Add 1 tablespoon ginger, 1 tablespoon garlic and sauté for a minute.
  10. Now, add 1 tablespoon cashews and mix.
  11. Then add 2 teaspoon green chilli and 120 grams onion and cook until translucent.
  12. Add 150 grams tomatoes and cook for 7-8 minutes.
  13. Now, add 250 milllilters water and mix well.
  14. Allow it to cook for another 5 minutes.
  15. Discard bay leaf and cinnamon stick.
  16. Remove the pan from heat and transfer it into blender
  17. Blend it to a smooth paste. keep aside.
  18. Heat 1 tablespoon oil and 2 tablespoon butter in a pan , add 1 teaspoon cumin seeds and mix well.
  19. Add blended puree and give it a mix .
  20. Cook for 5-7 minutes.
  21. Add 1 teaspoon salt, 1 teaspoon red chilli powder, and 1/2 teaspoon garam masala, 1/2 teaspoon paprika and 1 teaspoon coriander powder. Mix well.
  22. Then add 200 milliliters water and mix well.
  23. Now, add  1/2 teaspoon sugar, 2 tablespoons fresh cream and give it a stir.
  24. Add sautéed  potatoes and mix.
  25. Add 1 tablespoons lemon juice, 1 teaspoon dry fenugreek leaves and 1 tablespoon  coriander. stir well.
  26. Remove the pan from heat.
  27. Garnish it with chopped coriander.
  28. Serve hot.