Aloo Butter Masala

By Ranveer Brar · 150 min

Ingredients

Instructions

1. In a handi, heat the ghee and oil, then fry the green cardamom, cloves and bay leaf, followed by the onions, for about a minute.
2. Add the tomatoes, degi red chilli powder, coriander powder, turmeric and ginger garlic paste, and cook for 4-5 minutes until the tomatoes are soft.
3. Pour in the water, add the cashews and curd, and bring to a quick boil.
4. Stir in the ghee, salt and a pinch of sugar, cover, and cook on medium heat for 10-12 minutes.
5. Blend the mixture in a mixer grinder to a fine paste and set it aside.
6. In a large bowl, mix the potatoes with the curd, degi red chilli powder, ginger garlic paste, salt and crushed dried fenugreek leaves. Leave to marinate for 5-10 minutes.
7. In a non-stick pan, heat the ghee and mustard oil, add the marinated potatoes and roast until crispy and golden brown.
8. Set a small steel bowl in the pan, place burning coal and ghee in it, cover the pan with a lid and let the potatoes take on the smoke for a while.
9. In a handi, heat the ghee and butter, add the degi red chilli powder and crushed fenugreek leaves and stir.
10. Add the prepared gravy and cook for a while.
11. Add the remaining oil and water and simmer for 5-6 minutes.
12. Add the roasted potatoes, butter and remaining smoked ghee, and cook well.
13. Stir in the fresh cream and crushed fenugreek leaves, transfer to a serving dish, and garnish with cream, fenugreek, chilli oil and coriander sprig.
14. Serve hot with roti.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GarlicOnionTomatoPotatoYoghurtCrème fraîche