Aloo Bhuna Masala Recipe

Try this ‘Aloo Bhuna Masala’ by Chef Ranveer Brar!
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2

For Aloo Bhuna
1 ½ tbsp Oil,
1 Bay leaf,
8-9 Black peppercorns,
1 Green cardamom,
3 medium Onions, chopped,
1 tsp Coriander powder,
¼ tsp Turmeric powder,
1 ½ tsp Ghee,
2 medium Tomato, finely chopped,
2 tbsp Curd, beaten,
1 tsp Degi red chili powder,
Salt to taste,
700 gms Baby potatoes (peeled & cut into half)
½ cup Water,
Prepared Gram Flour Mixture,
1 tbsp Coriander leaves, chopped,

For Masala
Salt to taste,
1 tsp Cumin seeds,
1 ½ tbsp Coriander seeds,
1 tbsp Black peppercorns,
2 Black cardamom,
6-7 Green cardamom,
6-7 Cloves,
4-5 Dry kashmiri red chilies,

For Gram Flour Mixture
1 ½ tbsp Ghee,
2 Green chillies, slit into half,
1 ½ tbsp Gram flour,
¼ tsp Carom seeds,
1 ½ tsp Prepared Masala,

For Garnish
Coriander sprig,
Chili oil,

For Aloo Bhuna
In a deep heavy handi or pan, add oil, once it’s hot, add bay leaf, black peppercorns, green cardamom let it splutter.
Add onion and saute until light brown in color.
Add coriander powder, turmeric powder and saute for a minute.
Add ghee, tomato and cook for 2-3 minutes.
Add curd, degi red chili powder, salt to taste and mix well.
Add baby potatoes, water and mix it well.
Cover it with the lid and cook for 8-10 minutes.
Onces the potatoes are 80% cooked, add prepared gram flour mixture to thicken the gravy.
Finish it with some coriander leaves and transfer it to a serving bowl,
Garnish it with coriander sprig and chili oil.
Serve hot with roti.

For Masala
In a pan, add salt to taste, cumin seeds, coriander seeds, black peppercorns, black cardamom, green cardamom, cloves, dry kashmiri red chillies and dry roast it on medium flame or until the spices turn fragrant.
Transfer it into a grinder jar and grind into a fine powder.
Keep aside for further use.

For Gram Flour Mixture
In a pan, add ghee, once it’s hot, add green chillies, gram flour and saute until the rawness is gone.
Add carom seeds, prepared masala and mix well.
Turn off the flame and keep aside for further use.

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