Aloo Tikka Masala | Easy Aloo Tikka Recipe

Ingredients

• 3 Medium Potatoes Boiled (Peeled & Cubed)
• 2 tbsp Thick Fresh Curd
• 1 tbsp Gram Flour/Besan
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Tandoori Masala Powder (recipe in notes)
• 1/2 tsp Coriander Powder
• 1/4 tsp Cumin Powder
• 1/4 tsp Asafoetida
• 2 tbsp Oil
• 1 Small Onion Cubed
• 1 Small Capsicum Cubed
• Salt as needed
• 2 Onion Roughly Chopped
• 1 Large Tomato Roughly Chopped
• 7-8 Whole Cashews
• 2 Green Chillies
• 1/2 tsp Cumin Seeds
• 1 tsp Ginger Garlic Paste
• 1/4 cup Thick Fresh Curd
• 1 tsp Oil
• 1 tbsp Oil
• 1 Dry Baf Leaf
• 2 Cloves
• 1 Green Cardamom
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder (recipe in notes)
• 1/2 tsp Sugar
• 1 tsp Kasoor Methi
• Salt as needed
• Water as needed
• Small Piece of Coconut Shell/Fiber
• 1/4 tsp Ghee

Instructions

1. 1

   In a mixing bowl add 3 medium potatoes boiled, peeled and cubed along with all the other marinate ingredients – 2tbsp thick curd, 1 tbsp gram flour/besan, 1/2 tbsp Kashmiri red chilli powder, 1/2 tsp coriander powder, 1/2 tsp tandoori masala powder, 1/4 tsp turmeric powder, 1/4 tsp cumin powder, 1/4 tsp asafoetida and salt as needed.

2. 2

   Mix well until the spice powders are coated on the potatoes. Set it aside for atleast 20-30mins.

3. 3

   Meanwhile heat 1 tsp oil in a heavy pan and add 1/2 tsp cumin seeds.

4. 4

   Next add 2 large onions roughly chopped along with 1 large tomato, 2 green chillies, 7-8 whole cashews, 1 tsp ginger garlic paste.

5. 5

   Cook covered on low flame until the onions and tomatoes are soft. Remove from heat and cool down completely.

6. 6

   Add to the blender along with 1/4 cup thick fresh curd.

7. 7

   Grind into a smooth paste. Set aside.

8. 8

   In the same pan heat 2 tbsp oil and add the marinated potatoes. Spread them over the pan and cook on low flame.

9. 9

   After 3-4 mins, mix them around scrapping the bottom of the pan if needed. Add 1 small onion cubed along with 1 small capsicum cubed.

10. 10

    Continue to cook the potatoes until they are crispy and the marinate mixture is caramelizing. Remove from pan.

11. 11

    In the same pan heat 1 tbsp oil and add 1 dry bay, 2 cloves, 1 cardamom and 1 cinnamon stick.

12. 12

    Add the prepared curry base and set the flame on low.

13. 13

    Cook for 3-4 mins and 1/2 tbsp Kashmiri red chilli powder, 1/2 tsp garam masala powder, 1/4 tsp turmeric powder, 1/2 tsp sugar and salt as needed.

14. 14

    Mix well and cook covered for 7-8 mins until oil starts to release from the edges.

15. 15

    Add the cooked aloo tikka now.

16. 16

    Mix well and add 1/4 cup of water if needed.

17. 17

    Next add 1 tsp kasoor methi and mix well. Cook covered for another 3-4 mins.

18. 18

    To smoke the curry, heat the coconut shell/fiber until it is red hot.

19. 19

    Place a bowl at the center of the pan and drop the red hot cococut shell/fiber on the bowl.

20. 20

    Add 1/4 tsp of ghee on top and quickly close the pan with a lid. Do not open for 10-15 mins. If the coconut shell/fiber is red hot, it smokes on adding ghee inducing a great flavor to the curry.

21. 21

    Serve hot with any Indian bread. I served it with Tawa Kulcha.