Aloo tikka masala curry Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are tender. Peel and cut them into cubes.
• STEP 2.In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 3.Add the potato cubes to the marinade and mix well. Let it marinate for at least 30 minutes.
• STEP 4.Heat oil in a pan and shallow fry the marinated potato cubes until they turn golden and crispy. Set aside.
• STEP 5.In the same pan, heat some more oil and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 6.Add ginger-garlic paste and saut茅 for a minute. Then, add chopped tomatoes and cook until they turn mushy.
• STEP 7.Add red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for a few minutes.
• STEP 8.Add water to adjust the consistency of the gravy. Simmer for 5-7 minutes.
• STEP 9.Add the fried potato cubes to the gravy and mix gently. Cook for another 5 minutes.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to boil the potatoes until they are tender but not mushy.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier curry, you can add a tablespoon of cream or cashew paste to the gravy.
• To make the dish more nutritious, you can add vegetables like peas or bell peppers along with the potatoes.

Storage and Serving

• Leftover aloo tikka masala curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the curry hot with steamed rice, jeera rice, or naan bread for a complete meal.