Tuesday, March 16, 2021

Tandoori aloo gravy recipe, Smoked potato gravy recipe

Tandoori aloo gravy  a tasty restaurant style smoked gravy with baby potatoes.

tandoori aloo gravy recipe

Tandoori aloo gravy recipe with step by step pictures and video. This is one restaurant style recipe with tandoori smoked flavour. This gravy goes well with Naan, Roti, Pulao, Jeera Rice, Chapathi etc.

Tandoori aloo gravy is easy to make but tastes so delicious. If you are a fan of smoked flavour in your dishes then this gravy is a must try. I was waiting to get charcoal to try tandoor dishes as I don’t have a tandoor oven. So when I made homemade tandoori masala I decided to try tandoori dishes and asked hubby to get some charcoal. If you are wondering where to get charcoal, try asking your neighbour ironwala they will be happy to give you.

Trust me amma who is not a fan of barbeque or smoked flavour loved this gravy and said she started loving the smoked flavour…so yayy!! Do try this and let me know how you liked it.

About tandoori aloo gravy recipe:

To begin with first marinade potato along with curd and spice powders. Next toast the aloo until golden brown, remove and set aside. Then temper jeera add onion saute until golden then add the remaining curd mixture. Let it boil until oil seperates. Add cashew paste then roasted aloo mix well. Finally to get the smoked flavour burn charcoal add it to a small bowl, keep the bowl inside the pan add ghee into the bowl. Immediately close with lid open after 2-3 mins. Sprinkle coriander leaves and switch off.  A delicious smoked flavour tandoori aloo gravy ready!

Serving and Storage:

  • You can serve tandoori aloo gravy with with Naan, Roti, Pulao, Jeera Rice, Chapathi etc.
  • This gravy keeps well in room temperature for a day and in fridge for 2 more days.

More related recipes:

tandoori aloo gravy recipe

Print

Tandoori aloo gravy

Tandoori aloo gravy  a tasty restaurant style smoked gravy with baby potatoes.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories
Author Sharmilee J

Ingredients

  • 2 tbsp oil + as needed
  • 1 tsp ghee
  • 1/2 tsp jeera
  • 1/2 tsp ginger garlic paste
  • 1 no onion finely chopped
  • 10 nos cashews
  • salt to taste
  • coriander leaves to garnish finely chopped

For the marinade:

Instructions

  • To begin with first pressure cook baby potatoes along with salt and water for 3 whistles in medium flame.
  • Let pressure release by itself.
  • Prick to check if its cooked. It should be soft.
  • Peel off the skin. If your potatoes are big then slice it. I had very small potatoes so added as such.
  • To a mixing bowl add curd along with salt and spice powders.
  • Mix it well.
  • Add cooked potatoes.
  • Mix it well. Set aside to rest for 30 mins.
  • Heat oil in a pan - add the aloo pieces alone.
  • Toss and cook. Roast until golden brown.Once golden brown remove and set aside.
  • Now in the same pan add jeera let it crackle then add onion together with salt.
  • Saute until golden.
  • Now add the remaining marinade curd mixture.
  • Mix well and let it boil for few mins until oil seperates. You can adjust spice and salt level at this stage. If you prefer add more red chilli powder.
  • Soak cashews in hot water for 10 mins.
  • Make a paste and add it.
  • This gives thickness and richness to the gravy. Boil for 2 mins.
  • Now add roasted potatoes.
  • Mix it and cook for few more mins until oil starts to seperate.
  • Now burn few charcoal pieces directly in flame. Be at a safe distance while doing this as it might splutter. Switch off.
  • Remove from fire using a tong place it in a small bowl.
  • Place this bowl inside the boiling gravy.Add ghee to it.
  • It starts to smoke.
  • Immediately cover with lid.Let this cook covered for 1-2 mins.
  • Open garnish with coriander leaves.
  • Finally give a quick mix and switch off.
  • Serve hot with jeera rice!

Notes

Even without smoked flavour this gravy tastes good but the restaurant taste will be missing.
You can use baby potatoes as I have used or normal potatoes. Pressure cook for 3-4 whistles, cut into cubes and use it.
If you don't have tandoori masala powder you can use garam masala powder along with a sprinkle of kasoori methi.

Tandoori aloo gravy recipe video


If you have any more questions about this tandoori aloo gravy recipe do mail me at sharmispassions@gmail.com. In addition, follow me on InstagramFacebookPinterest ,Youtube and Twitter .

Tried this tandoori aloo gravy recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

How to make tandoori aloo gravy recipe :

1.To begin with first pressure cook baby potatoes along with salt and water for 3 whistles in medium flame.
tandoori aloo gravy recipe pressure cook baby potatoes

2.Let pressure release by itself.tandoori aloo gravy recipe let pressure release

3.Prick to check if its cooked. It should be soft. tandoori aloo gravy recipe prick to check

4. Peel off the skin. If your potatoes are big then slice it. I had very small potatoes so added as such.tandoori aloo gravy recipe peel off skin

5.To a mixing bowl add curd along with salt and spice powders.tandoori aloo gravy recipe prepare marinade

6.Mix it well.tandoori aloo gravy recipe mix well

7.Add cooked potatoes.add potato

9.Mix it well. Set aside to rest for 30 mins.tandoori aloo gravy recipe mix well

10.Heat oil in a pan – add the aloo pieces alone.add aloo

11.Toss and cook. Roast until golden brown. Once golden brown remove and set aside.roast aloo

12.Now in the same pan add jeera let it crackle then add onion together with salt.tandoori aloo gravy recipe add tempering

13.Saute until golden.saute until golden brown

14.Now add the remaining marinade curd mixture.add remaining marinade

15.Mix well and let it boil for few mins until oil seperates. You can adjust spice level and salt level at this stage. If you prefer add more red chilli powder.tandoori aloo gravy recipe boil

16.Soak cashews in hot water for 10 mins.soak cashews

17.Make a paste and add it.grind to paste add it

18.This gives thickness and richness to the gravy. Boil for 2 mins.tandoori aloo gravy recipe boil

19.Now add roasted potatoes.add roasted potatoes

20.Mix it and cook for few more mins until oil starts to seperate.cook for few mins

21.Now burn few charcoal pieces directly in flame. Be at a safe distance while doing this as it might splutter. Switch off.burn charcoal pieces

22.Remove from fire using a tong place it in a small bowl.tandoori aloo gravy recipe remove from fire

23.Place this bowl inside the boiling gravy. Add ghee to it.place bowl inside
24.It starts to smoke. starts to smoke

25.Immediately cover with lid. Let this cook covered for 1-2 mins. Tandoori aloo gravy almost ready.cover with lid

26.Open garnish with coriander leaves.tandoori aloo gravy recipe garnish

27.Finally give a quick mix and switch off.tandoori aloo gravy recipe switch off

Tandoori aloo gravy ready. Serve hot with jeera rice!

tandoori aloo gravy recipe

My tips while making tandoori aloo gravy recipe:

  • Even without smoked flavour this gravy tastes good but the restaurant taste will be missing.
  • You can use baby potatoes as I have used or normal potatoes. Pressure cook for 3-4 whistles, cut into cubes and use it.
  • If you don’t have tandoori masala powder you can use garam masala powder along with a sprinkle of kasoori methi.

tandoori aloo gravy recipe

The post Tandoori aloo gravy recipe, Smoked potato gravy recipe appeared first on Sharmis Passions.



from Sharmis Passions https://ift.tt/38Kuroc
via KITCHEN MASALA

No comments:

Post a Comment