Ever since I sang Palaki main hokar sawaar chali main, main toh apne saajan ke dwaar chali re in my head, I have been in love with everyday South Indian specialities. The simple cooking stands in stark contrast with the North Indian dailies. I am not implying here that I have started preferring one over the other as I am a very phulka person – goes to my roots. But since I started, I am finding big differences between Wheat vs Rice cooking. It is just amazing to discover these (More on that may be sometime later). 

So, it happened that Teju who always carry Yellow Red flag on his shoulder turned out to be a North Indian Food lover..and has always insisted on North Indian gravies, curries and other delights when I cook. Giving-in to his requests, here is my first post on one his favorite dish and my favorite vegetable Aloo. You can call it Aloo Masala or Aloo Butter Masala – as  I prefer to add Butter in this gravy instead of the regular oil or ghee.

  • Preparation Time: 25 min
  • Cooking Time: 15-20 mins
  • Recipe Level: Medium
  • Eat with phulka or rice; serves 4
  • Source: Experiments with Food
  • Cuisine: North Indian
  • 7- 8 baby potatoes
  • 1 large onion
  • 1 large tomato
  • 2-3 green chillies
  • Ginger
  • 1 tbsp oil
  • 1 small brick of butter
  • Cumin Seeds
  • Crushed bay leaves (Tej Patta)
  • Kasuri Methi leaves
  • Tomato puree – 15 oz Contadina Puree can or equivalent
  • Pav bhaji masala – MDH, Everest or equivalent

There are two parts to this recipe. First one includes frying the baby potatoes and second one is making the gravy.

  1. Frying Baby Potatoes
  • Peel the potatoes and use a fork to make marks in the potato. This helps to absorb the gravy later
  • Pore 1 tbsp of oil in a pan. Keep gas on slow. When the pan is bit hot, add potatoes to the pan
  • When potatoes have turned golden yellow, put out the fire and let them cool at room temperature

2. Gravy

  • Cut Onions and Tomatoes in cubes
  • Also, cut some Green chilies, shredded ginger and keep aside
  • Start with 1/4th block of butter in a kadhai/pan
  • After kadhai is hot, add jeera, chillies, ginger and bay leaves
  • Follow by adding onions. Fry onions till brown
  • Add tomato, followed by Puree. Puree gives the much needed color and helps make a paste quicker.
  • Add 2 tsp red chilli powder and 1 tbsp pav bhaji masala
  • After tomato thickens, add half a cup of milk. Use ladle to mix well
  • Now add, 2 tbsp of curd. Mix well
  • After a couple of minutes, add baby potatoes
  • Add another tbsp of pav bhaji masala again and mix.
  • Lid the kadhai and put the gas on sim. Cook till potatoes soften
  • Garnish with Coriander leaves

Aloo Masala is now ready to serve with PHULKA! The reddish color reminds me so much of restaurant dish..Just love its creamish taste.. No satisfaction is greater than the satisfaction of feeding your loved ones.. Happy Tummy Happy Soul 🙂

Mad Notes:
  • You can replace aloo with paneer with the same set of ingredients above to make Paneer butter masala
  • Add chillies and powder as per taste. Quantity mentioned above is only for reference

Aloo masala