Make restaurant-style Aloo Bhuna at home | Aloo Bhuna Recipe | Easy Indian Potato Curry | Cookd

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Aloo you need is love…and a side of this delicious Aloo Bhuna 🔥🤗

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Aloo Bhuna Recipe:
For the Masala:
Cumin Seeds - 1 tsp
Coriander Seeds - 1 ½ tbsp
Black Peppercorns - 1 tbsp
Black Cardamom - 1 no
Green Cardamom - 5 nos
Cloves - 5 nos
Kashmiri Red Chillies - 5 nos

For the Gram Flour Mixture:
Ghee - 1 tbsp
Green Chillies (slit) - 2 nos
Gram Flour - 1 ½ tbsp
Ajwain - ¼ tsp
Prepared Masala - 1 ½ tsp

For the Bhuna Masala:
Oil - 1 ½ tbsp
Bay Leaves - 1 no
Black Peppercorns - 8-9 nos
Green Cardamom - 1 no
Onion (finely chopped) - 3 nos
Coriander Powder - 1 tsp
Turmeric Powder - ¼ tsp
Ghee - 1 ½ tsp
Tomato (finely chopped) - 2 nos
Curd (beaten) - 2 tbsp
Kashmiri Red Chilli Powder - 1 tsp
Salt - 2 tsp
Baby Potatoes (peeled & halved) - 750 g
Water - 1 ½ Cup
Coriander Leaves (chopped) - 1 tbsp + For Garnish

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

For Masala
1. 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.
2. Grind into a fine powder. Keep it aside

For Aloo Bhuna
1. Heat a pan, add oil, add bay leaf, black peppercorns, green cardamom let it crackle
2. Add onion and saute until it turns light brown
3. Add coriander powder, turmeric powder and saute for a minute.
4. Add tomato and cook for 2-3 minutes.
5. Add curd, Kashmiri red chili powder, salt to taste and mix well.
6. Add baby potatoes, water and mix it well.
7. Cover and cook for 10 minutes on a medium flame. Stirring occasionally.
8. Once the potatoes are 80% cooked, add prepared gram flour mixture and mix till the gravy starts to thicken
9. Finish it with some coriander leaves and ghee, and transfer it to a serving bowl,
10. Garnish it with coriander sprig and chili oil.
11. Serve hot with roti.

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