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  • Writer's pictureSonalika Singhania

Aloo masala🥔🥘

So the preparation of the gravy is such that you can use it for any other vegetable or paneer. Its spicy and tastes wonderful. I have used boiled potatoes for this. My mom cooks this often whenever we crave for something good. This restaurant quality gravy dish is a hit.



This is enough for 4 people

  1. Boiled potatoes - 4 big diced

  2. Raw tomato puree - 2 cups

  3. Onions - 4 medium diced

  4. Cashews - 15 pieces

  5. Oil

  6. Salt to taste

  7. Red chilly powder - 1 Tsp

  8. Turmeric powder - 1/2 tsp

  9. Coriander powder - 2 Tsp

  10. Jeera powder -1 Tsp

  11. Bayleaf - 2

  12. Laung - 4

  13. Big cardamom (Alcha) - 1

  14. Dalchini - 1 small stick

  15. Jeera - 1 Tsp

  16. Garlic and ginger - 3 Tsp finely chopped

  17. Water if required

  18. Ice cubes - 3-4



  1. You can substitute potatoes with any other vegetable like cauliflower, paneer, corn or mix of vegetables.

  2. You can use raw onions instead of caramelising them. Before the tomatoes just saute them and then add the tomato puree.

  3. Adjust the gravy by adding water according to the consistency required. For dry do not add water.

  4. To make it more creamy add fresh cream or malai.

  5. Adding ice cubes while grinding onions help them retain white colour.



The first step is to soak the cashews in water for 15-20 mins. Now take a pan add oil into it. Now add diced onions and cook them until they are nice golden and brown.

Take it off the heat and add in the mixer grinder. Add the ice cubes. They will prevent the onion puree from turning dark in colour.

Puree your cashews with 2 tbsp water into a milky consistency and very fine.

Now take a pan or kadhai add oil. Now add all the whole spices like dalchini, jeera, alcha, laung and bayleaf. After a minute add the ginger and garlic. Cook them for 3-4 mins until really nice and brown. Now turn off the heat and add powdered spices- chilly powder, coriander powder, jeera powder and turmeric powder. Mix them well but do not let it turn dark in colour.

Put it back to heat and add the tomato puree and cover it with a lid for 2 mins.

After it leaves the sides add onion puree. Combine everything well. Add salt in this process. Cook it for two minutes and then add cashew puree. It will make the gravy really rich and creamy.

Now add your potatoes to the gravy and cover and cook for 5 mins. Add water if required.

Take it off the heat and garnish it with coriander leaves and serve it hot with fulkas, rotis or rice.


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