Aloo Butter Masala You must have never made such Aloo Masala, Best Aloo Masala recipe

Ingredients

• 2 tbsp Ghee
• 2-3 heaped tbsp Oil
• 2-4 no. each Green cardamom & Cloves
• 2 no. Bay leaf
• 2 large Onion, roughly sliced
• 4 large Tomatoes
• 2-3 tbsp Degi red chilli powder, Degi Lal Mirch Powder
• ½ tsp Coriander powder
• ¼ tsp Turmeric powder
• 1 heaped tbsp Ginger Garlic paste
• 2-3 cup Water
• 10-12 no. Cashewnut
• 3 heaped tbsp Curd, beaten, curd (yogurt)
• 2 tbsp Ghee.
• Salt to taste
• 1 tsp Sugar
• 8-10 medium size Potatoes (peeled & diced)
• 2-3 heaped tbsp Curd, beaten, curd (yogurt)
• 1 heaped tbsp Degi red chilli powder
• 1 tbsp Ginger Garlic paste
• Salt to taste
• 1 tsp dry Fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• 2 tbsp Ghee
• 2-3 tbsp Mustard oil
• Marinated potatoes
• 2 tbsp Ghee
• 2-3 tbsp Butter, cubed, butter
• 1 tbsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 tsp dry Fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• Prepared gravy
• 2 tbsp Remaining oil
• 1 cup Water
• Roasted potatoes
• 3 tbsp Butter, cubed, butter
• Remaining smoked ghee
• 2-3 heaped tbsp Fresh cream (optional)
• 1 tsp dry Fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• Coal
• 1 tbsp Ghee
• Fresh cream
• dry Fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• Chili oil
• Coriander sprig, coriander leaves

Steps

1. In a handi, add ghee, oil, once it’s hot, add green cardamom, cloves, bay leaf, onions and saute it for a minute.
2. Add tomatoes, degi red chili powder, coriander powder, turmeric powder, ginger garlic paste and cook it for 4-5 minutes until tomatoes are mushy.
3. Add water, cashewnuts, curd and give it a quick boil.
4. Add ghee, salt to taste, a pinch of sugar, cover it with a lid and let it cook for 10-12 minutes on medium flames.
5. Transfer the mixture into a mixer grinder jar and grind it into a fine paste.
6. Keep it aside for further use.
7. In a large bowl, add potatoes, curd, degi red chilli powder, ginger garlic paste, salt to taste, dry fenugreek leaves and mix it well.
8. Keep it aside to marinate for 5-10 minutes.
9. In a non-stick pan, add ghee, mustard oil, once it’s hot, add marinated potatoes, roast it until crispy and golden brown.
10. Place a small steel bowl in the pan, add burnt coal in the steel bowl, ghee, cover it with a lid and give smoke to the potatoes for a while.
11. In a handi, add ghee, butter, once it’s hot, add degi red chili powder, dry fenugreek leaves and mix it well.
12. Add prepared gravy and cook it for a while.
13. Add remaining oil, water and let it simmer for 5-6 minutes.
14. Add roasted potatoes, butter, remaining smoked ghee and cook it well.
15. Finish it with fresh cream, dry fenugreek leaves and give it a good mix.
16. Transfer it to a serving dish, garnish it with fresh cream, dry fenugreek leaves, chilli oil and coriander sprig.
17. Serve hot with roti.