(Con)fusion aloo curry with puris – I say con fusion since I conned a paneer curry into an aloo curry leaving the poor paneer to play a second fiddle as a garnish. Started off with making paneer curry ended up with aloo as the home made paneer wasn’t stiff enough and didn’t have time for waiting it to set …
Again impatience and lack of time led to grinding all the gravy ingredients at one go unlike my traditional way of onion separate, tomato separate and ginger garlic separate etc.
1) Grind onion tomato and roasted cashews( Used store bought roasted ones as I did not have plain cashews) into a smooth paste
2) Shallow fry peeled and cubed potatoes and keep them aside. Remember to prick the potato cubes with a fork before frying so that the gravy is absorbed well later.
3) In the same pan add little butter add dry garam masalas like Shahjeera, Bay leaf, Javitri, Tej patta, Dalchini, elaichi and cloves ( Check picture for what all i have used.. if one or two ingredients are missing don’t worry you can add garam masala powder at the end to compensate) and saute.
4) Add green chillies, ginger garlic paste and turmeric. Fry for a minute or two.
5) Next add the tomato onion paste, salt, chilly powder, dry kasuri methi, and shahi paneer masala I used MDH masala brand #mdhmasala .
6) Add half a cup of water and once the gravy comes to a boil add the fried potatoes and and cover. Let the gravy come together and you will see a layer of oil on top. Turn off the heat. Garnish with fresh chopped corriander and small balls of home made paneer. Your aloo curry is ready to be savoured with hot puris or chapatis.
#ootaayita #aloocurry #homemadepaneer#yummylunch #amulbutter #indianspices#spicyfood #fusioncurries #foodtrials#indianfood
Oota ayita 