Aloo Tikka Masala/Grilled Potato Curry

 

aloo-tikka-masala-final2

Aloo tikka masala is my take on paneer tikka masala using aloo/potato instead of paneer (Indian cottage cheese). Small baby potatoes, marinated with aromatic Indian spices in a yogurt base are grilled on a pan with some oil till they are crispy and brown and then smothered in a spicy onion-tomato gravy/curry, tinged with more aromatic Indian spices. Those who love paneer tikka masala will surely love this!!

Most Indians (and nowadays many people all over the world) love tandoori dishes (meat, chicken or vegetables grilled in a tandoor or oven). For people who do not have an oven or tandoor, pan frying is a very good option. I have grilled aloo tikka in a pan. After marinating the potatoes, they are pan grilled to perfection and then dunked in a spicy gravy with cashews (to give it a thickness).

tikka-masala-closeup-final1

Aloo tikka (without the gravy) can be served as a starter too!! While I was grilling the potatoes, the aroma was so good, my husband and my mother both had a few pieces of the aloo tikka even before I could put them in the gravy!! Wrap it in a flatbread or tortilla along with some chutney, sauce or mayonnaise along with some freshly sliced onions and tomatoes and you have a quick vegetarian tikka wrap!!

This potato tikka curry goes best with rotis, naans, chapattis (all different types of Indian flatbreads) and sometimes even with steamed rice or jeera/cumin rice. 

For more curry recipes, please do check: matar paneer masala, mushroom matar malai, amritsari chole etc.

Method:

Wash the potatoes and place in pressure cooker with water. Cook for one whistle (or two if the potatoes are bigger). Let the pressure drop by itself. Check and see if the potatoes are cooked (do not overcook them).

boiled-baby-potatoes

Once the potatoes are cool, peel and keep aside.

chopped-baby-potatos

To prepare the marinade for the potatoes:

In a small bowl, mix the yogurt, besan, red chili powder, coriander powder, jeera powder, turmeric powder, ginger-garlic paste and salt to taste and mix well.

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Stir in the peeled potatoes and gently mix to coat them evenly.

marinated-baby-potatoes

Cover and keep aside to marinate for at least half an hour.

Meanwhile, prepare the gravy:

Keep the ingredients ready.

gravy-ingredients

In a saucepan, heat 2 tablespoons of oil. Once hot, add the dry spices (cloves, cardamom and cinnamon) and sauté for a few seconds till they release an aroma.

spices-in-oil

Tip in the onions and green chilies along with a little bit of salt and sauté for a few minutes till the onions are soft.

onions-and-green-chillies

Stir in the spice powders (coriander powder and chili powder) and mix well.

spices-with-onions

Add the tomatoes and cashews and fry for a few minutes till the tomatoes are slightly soft.

tomatoes-and-cashew

Stir in a few tablespoons of water, mix well and cook covered for a few minutes till the tomatoes are soft and the spices are well incorporated.

Remove from flame and let cool.

When cool, place in a blender jar and add ¼ cup of yogurt. Blend well to a fine paste.

gravy-ingredients-with-yogurt

Now, let us make the aloo/potato tikkas:

In a saucepan, add 1 tablespoon of oil and 1 tablespoon of ghee.

Once it becomes hot, add the marinated potatoes and keep stirring on high for about 1 minute.

aloo-tikka-in-pan

Reduce the heat to medium low, and keep sautéing the potatoes for a few minutes, stirring often till the potatoes are cooked well and begin to get brown and crispy all over.  Once the potato tikkas are ready, remove from flame and keep aside.

aloo-tikka

To prepare the gravy:

Heat 1 tablespoon of oil.

Once it becomes hot, add the jeera and hing and stir for a few seconds.

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Add the tomato puree and sauté for a few seconds on high.

with-tomato-puree

Stir in the blended tomato-onion puree, chilli powder, garam masala powder, turmeric powder, sugar and salt to taste; mix well. Fry for about 2 to 3 minutes.

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Add some water (about ½ to 1 cup depending upon how thick or thin you want your gravy). Mix well and bring to a boil. Reduce the heat, cover the pan and simmer for about 5 minutes.

After 5 minutes, stir in the aloo tikkas and mix gently.

added-tikkas

 

Bring to a boil, simmer for about 2 minutes, check for seasonings and adjust accordingly.

aloo-tikka-gravy

Remove from flame and serve hot, garnished with crushed dried fenugreek leaves (or coriander leaves).

tikka-closeup

Aloo Tikka Masala
Serves 4
Aloo tikka masala is a curry from North India, similar to paneer tikka masala, popular in all Indian restaurants. Small baby potatoes are marinated in a spicy yogurt masala, grilled in a pan and smothered in a cashew based onion-tomato curry full of aromatic Indian spices!! This curry goes well with any Indian flatbread or even plain rice or ghee rice!!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
743 calories
133 g
11 g
19 g
17 g
4 g
828 g
152 g
10 g
0 g
14 g
Nutrition Facts
Serving Size
828g
Servings
4
Amount Per Serving
Calories 743
Calories from Fat 167
% Daily Value *
Total Fat 19g
29%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 11mg
4%
Sodium 152mg
6%
Total Carbohydrates 133g
44%
Dietary Fiber 12g
46%
Sugars 10g
Protein 17g
Vitamin A
23%
Vitamin C
98%
Calcium
15%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 to 15 baby potatoes
For the marinade
  1. 2 tablespoons yogurt
  2. 2 teaspoons besan/Bengal gram flour (optional)
  3. 1 teaspoon Kashmiri red chilli powder
  4. 1 teaspoon coriander powder
  5. ½ teaspoon turmeric powder
  6. ½ teaspoon cumin powder
  7. 1 teaspoon ginger-garlic paste (or grated fresh)
  8. Salt to taste
For the gravy
  1. 1 large onion, roughly chopped
  2. 2 big tomatoes, chopped
  3. 2 green chilies/jalapenos, chopped
  4. 1 teaspoon coriander powder
  5. ½ teaspoon chili powder
  6. 4 to 5 cloves
  7. 1 small piece cinnamon
  8. 2 green cardamoms
  9. 8 to 10 cashew nuts
  10. ¼ cup of yogurt
  11. ½ teaspoon jeera/cumin seeds
  12. ¼ teaspoon hing/asafoetida powder
  13. 2 tablespoons of tomato puree (optional)
  14. 1 teaspoon garam masala powder
  15. ½ teaspoon red chilli powder
  16. ¼ teaspoon of turmeric powder
  17. 4 tablespoons oil
  18. 1 tablespoon ghee/clarified butter
  19. ½ to 1 teaspoon sugar
  20. Salt to taste
  21. Dried fenugreek leaves for garnishing
Instructions
  1. Wash the potatoes and place in pressure cooker with water. Cook for one whistle (or two if the potatoes are bigger). Let the pressure drop by itself. Check and see if the potatoes are cooked (do not overcook them).
  2. Once the potatoes are cool, peel and keep aside.
To prepare the marinade for the potatoes
  1. In a small bowl, mix the yogurt, besan, red chili powder, coriander powder, jeera powder, turmeric powder, ginger-garlic paste and salt to taste and mix well.
  2. Stir in the peeled potatoes and gently mix to coat them evenly.
  3. Cover and keep aside to marinate for at least half an hour.
Meanwhile, prepare the gravy
  1. In a saucepan, heat 2 tablespoons of oil. Once hot, add the dry spices (cloves, cardamom and cinnamon) and sauté for a few seconds till they release an aroma.
  2. Tip in the onions and green chilies along with a little bit of salt and sauté for a few minutes till the onions are soft.
  3. Stir in the spice powders (coriander powder and chili powder) and mix well.
  4. Add the tomatoes and cashews and fry for a few minutes till the tomatoes are slightly soft.
  5. Stir in a few tablespoons of water, mix well and cook covered for a few minutes till the tomatoes are soft and the spices are well incorporated.
  6. Remove from flame and let cool.
  7. When cool, place in a blender container and add ¼ cup of yogurt. Blend well to a fine paste.
Now, let us make the aloo/potato tikkas
  1. In a saucepan, add 1 tablespoon of oil and 1 tablespoon of ghee.
  2. Once it becomes hot, add the marinated potatoes and keep stirring on high for about 1 minute.
  3. Reduce the heat to medium low, and keep sautéing the potatoes for a few minutes, stirring often till the potatoes are cooked well and begin to get brown and crispy all over. Once the potato tikkas are ready, remove from flame and keep aside.
To prepare the gravy
  1. Heat 1 tablespoon of oil.
  2. Once it becomes hot, add the jeera and hing and stir for a few seconds.
  3. Add the tomato puree and sauté for a few seconds on high.
  4. Stir in the blended tomato-onion puree, chilli powder, garam masala powder, turmeric powder, sugar and salt to taste; mix well. Fry for about 2 to 3 minutes.
  5. Add some water (about ½ to 1 cup depending upon how thick or thin you want your gravy). Mix well and bring to a boil. Reduce the heat, cover the pan and simmer for about 5 minutes.
  6. After 5 minutes, stir in the aloo tikkas and mix gently.
  7. Bring to a boil, simmer for about 2 minutes, check for seasonings and adjust accordingly.
  8. Remove from flame and serve hot, garnished with crushed dried fenugreek leaves (or coriander leaves).
Notes
  1. If you do not have baby potatoes, you can use regular potatoes (boil and cut them into pieces).
  2. The same recipe can be prepared using paneer too, to make paneer tikka masala.
  3. The amount of chili powder and green chilies can be adjusted according to your taste.
  4. Instead of cashew nuts, you can use almonds too as a thickener for the gravy or a combination of both.
  5. The gravy thickens over time, so add water accordingly. Make it as thin or thick as you want!!
  6. You can prepare aloo tikkas and serve them hot as a starter/appetizer or even in a wrap (rolled in a roti or chapatti or tortilla smeared with any green chutney or mayonnaise with some freshly sliced onions and tomatoes)!
beta
calories
743
fat
19g
protein
17g
carbs
133g
more
Curry and Vanilla http://www.curryandvanilla.com/

5 comments

  1. ICSbyAnugya says:

    Hi there! Your Aloo Tikka Masala looks droolicious 🙂 Love how innovatively you have used Aloo like Paneer in Paneer Tikka Masala. Look forward to trying your recipe very soon!
    As a token of appreciation, I’m sharing this recipe link as the Recipe of the Day on our Facebook group ‘Recipe Repertoire’ (a group uniting food bloggers and food lovers). Congrats and do join and have a look at https://www.facebook.com/groups/703073099864104/

    • curryandvanilla says:

      Thank you so much Anugya 🙂 Feel so honored and excited!!! Glad you loved the recipe and hope you get to try it soon. I have sent request to join your Facebook group; see you there 🙂

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