Aloo Gravy / ಆಲೂ ಗ್ರೇವಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I learned this recipe from Suvarna channel cookery show, hosted by Sihikahi Chandru. I have made few modifications for my convenience. You feel the taste similar to curries which we get in hotels. This gravy goes well with roti, chapathi, naan, etc.  
 
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Aloo Gravy (ಆಲೂ ಗ್ರೇವಿ)

A restaurant-style potato curry in a rich cashew-based gravy, learned from a Kannada cookery show and adapted for home cooking — pairs beautifully with roti, chapathi, or naan.

15 minPrep time

20 minCook time

2–3Servings

Side dishCourse

Ingredients

• Potato – 1
• Cashew nuts – 10, soaked in water for 30 minutes
• Elachi (cardamom) – 1
• Ginger – 1 inch
• Garlic – 1 clove
• Cumin seeds – 1 teaspoon
• Fennel seeds (saunf) – ½ teaspoon
• Dry red chillies – 3
• Garam masala powder – ½ teaspoon
• Kasoori methi – ½ tablespoon
• Honey – ¾ tablespoon
• Finely chopped coriander leaves – 2 teaspoons
• Salt – to taste
• For seasoning: oil – 2 teaspoons, cumin seeds – ¼ teaspoon
• Oil – for deep frying

Instructions

1. Grind the cashew nuts, elachi, ginger, garlic, cumin seeds, fennel seeds, and red chillies into a fine paste.
2. Cut the potato into medium-sized cubes and prick holes with a fork on all sides — this helps them cook evenly.
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3. Heat oil in a pan and deep fry the potato cubes. Once done, set aside in a bowl.
4. Heat 2 teaspoons of oil in a pan, add cumin seeds, then the masala paste. Add a little water and cook until the raw smell is gone.
5. Add the fried potato cubes, garam masala powder, kasoori methi, honey, chopped coriander, and salt. Let it boil for 4–5 minutes, then remove from flame.
6. Serve with roti or naan.

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