This spicy Aloo Masala is made with a creamy paste of roasted onions and other masalas to make this a rich and spicy side dish to be served with mild Pulaos.
When I had made the Biryani/ Pulao / Khichdi Festival, I had some mild Pulaos on the list that had to be paired with gravies. While you hardly need a gravy as a side dish for spicy biryanis, you certainly need one when you are showcasing milder pulaos. So I resorted to aloo gravies as I knew Hubby dear will love aloo dishes.
Since I was serving this gravy with a simple pulao, I made sure this gravy was rich and spicy. I adapted this recipe from here and modified a bit to suit the Bengali Holud Mishti Pulao
While one can practically make Aloo in so many ways, I thought as this spicy gravy the aloos surely made it taste awesome! We are doing BM#101, Week 1, where I am sharing 1 Ingredient, 3 dishes. Guess Potato was an obvious choice!
Spicy Aloo Masala
Ingredients
For the Gravy
- 2 tbsp Cooking Oil
- 1 Cardamom
- 2 - 3 Cloves
- 4 - 5 Peppercorns
- 1 cup Onion
- 2 Green Chillies
- 1 tsp Coriander Powder
- A Pinch Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1 tsp Garam Masala Powder
- Salt to taste
- 1/2 cup Curds / Yogurt
- 2 - 3 Potatoes
- Handful Coriander Leaves
Masala Paste
- 1/4 cup Onions Browned
- 1 inch Ginger
- 10 cloves Garlic
- 1/2 cup Tomato chopped
Instructions
How to make Spicy Aloo Masala
For the Masala Paste
- Deep fry the onion juliennes and once it's cooled down, blend it to a smooth paste along with ginger, garlic, and tomatoes.
- Keep it aside.
For the Aloo Gravy
- Peel the potatoes and cube it. Deep fry all the cubes till done on all sides, keep it aside.
- Heat cooking oil in a nonstick pan. Add black cardamom, cloves and black peppercorns in the oil and fry for a few seconds.
- Add sliced onion, green chilies and fry till translucent.
- Add the masala paste and cook for 2 - 3 minutes on high flame.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt and cook until the cooking oil starts to separate from sides.
- Whisk the curds well and add it in the pan. Add a cup of water and fried potatoes.
- Cover the lid of the pan and cook until the potato is done.
- Garnish with fresh coriander.
- Serve hot with Bengali Mishti Pulao or Roti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
vaishalisabnani says
I love curd based gravies , they are creamy but not heavy . Yes , you had to pick potatoes - he he your favourite ingredient !
Truly this is such a versatile ingredient and so delicious too - in any form . Nice recipe for Aaloo , sounds delicious .
Renu Agrawal Dongre says
This is really a rich aloo masala dish, with all that onion and potatoe cubes fried and added. Looks delicious
Padmajha PJ says
Anything with potato is more than welcome on the table! This gravy looks so good with that Pulao on the side! Such a satisfying meal!
Varada says
Potato is great in gravies. This gravy sounds spicy, a perfect side to a mild bread or rice.
gayathriraani says
This sounds like Dimer dalna i made recently, but without the eggs. Spicy aloo is so delicious and it pairs so well with rice as well as rotis.
harini says
Good that you are using all the drafts for your gravies 🙂 This is a flavorful one as well.
Suma Gandlur says
You have made such a creamy and yummy gravy base for the potatoes. Comes handy when you don't have other vegetables.
namscorner18 says
Spicy aloo looks so tempting and fresh grounded masala elevates the taste. Would love to eat with rice or roti
Amber says
I always find it difficult what to serve with pulao. Thats a wonderful combination.