Spicy Aloo Masala ~ Side dish for Pulao

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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 ~ Side dish for Pulao

Ingredients Needed:

2 tbsp Cooking Oil
1 no Cardamom Crushed
2 to 3 Cloves
4 to 5 Peppercorns
1 cup Onion
2 nos 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 to 3 Potatoes Peeled and cut into large chunks
Handful Coriander Leaves

Masala Paste

1/4 cup Browned Onions
1 inch Ginger
10 cloves Garlic
1/2 cup Tomatoes Chopped

How to make the 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 oil in a nonstick pan, add black cardamom, cloves and black peppercorns in the oil and fry for a few seconds.
Next add sliced onion, green chilies and fry till translucent.
Once done, 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 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

Print Pin

Spicy Aloo Masala

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.

Course Main Dish – Gravies

Cuisine North Indian

Keyword Combo Dishes, Easy Gravy Dish

By Cook Method Stovetop

Occasion Meals for Two, Weekend Special

Dish Type Gravy Side Dishes

Author Srivalli

Ingredients

For the Gravy

• 2 tbsp Cooking Oil
• 1 no Cardamom
• 2 to 3 Cloves
• 4 to 5 Peppercorns
• 1 cup Onion
• 2 nos 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 to 3 Potatoes
• Handful Coriander leaves

Masala Paste

• 1/4 cup Browned Onions
• 1 inch Ginger
• 10 cloves Garlic
• 1/2 cup Tomato chopped

Instructions

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 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 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

Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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