Aloo Tikka Masala is a twist on the classic Paneer Tikka Masala, made with marinated & slow roasted potatoes. This curry has a beautiful smoky flavor, although there is no grilling or tandoor oven involved. Read on the recipe to know more about making restaurant style tikka masala easily at home.
Making Aloo Tikka Masala on Stove Top
Tikka Masala is a bright red and fiercely spicy curry made with tandoor roasted or grilled vegetables, paneer or meat. This Aloo Tikka Masala is a little different in that I don’t use my oven or grill and everything is made in a single pan on the stovetop. Traditionally tikka masala is made with paneer, mushroom or vegetables/meat. However, this aloo curry is made with twice cooked potatoes. First the potato is boiled until tender and then marinated in yogurt-based spice mix, cooked on stovetop until golden & crispy. While an oven can be used to grill tandoori aloo, making it on stovetop makes it much easier and all it needs is a single pan. The curry is rich, thick and luscious that is spicy complimenting the grilled potatoes. Although tikka masala curry is spicy, this has a subtle hint of sweetness from the onions and cashews.
How to Get Smoky Flavor Without Charcoal
Here is what makes this Aloo Tikka Masala simply out of the world - a good smoky flavor. When the vegetables or meat is grilled over charcoal, it lends a beautiful smoky flavor to the curry. But remember, we plan on using a single pan on stovetop to make this aloo tikka. One option is to use a charcoal to smoke the curry after it is cooked. However, not all of us stock charcoal at home. If you don’t have charcoal, use a small piece of coconut shell or fiber! It provides an intense smoky flavor and it is such an easy replacement for coal.
Tips & Important Notes for Making Aloo Tikka Masala
Boil/Pressure cook the potatoes until they are just soft. If they are crumbly soft, it is difficult to marinate and cook them on stovetop.In the marinate for potatoes, use thick fresh curd so that all the spice powders coat up the potatoes and the marinate is not runny.Potato marinate can be done upto a day in advance, just enhances the flavor of the tikka masala.Instead of fresh cream, I use thick curd and cashews while cooking my curry base and it makes for a very rich & delicious curry.I use a single pan for cooking making the curry base, cooking the potatoes and making the tikka masala. It is intentional, so that the flavor is retained through the caramelized bits between the cooking process. You can use different pans too!Don’t forget to smoke your curry at the end and it makes the tikka masala taste brilliant!
Storing and Serving Suggestions
Aloo Tikka Masala is best served hot with the side of any Indian bread or pulao/biryani. It can be stored in an airtight container in fridge for upto 2 days and the smoky flavor intensifies as the curry ages.
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Aloo Tikka Masala Recipe with Step by Step Pictures
In a mixing bowl add 3 medium potatoes boiled, peeled and cubed along with all the other marinate ingredients – 2tbsp thick curd, 1 tablespoon gram flour/besan, ½ tablespoon Kashmiri red chilli powder, ½ teaspoon coriander powder, ½ teaspoon tandoori masala powder, ¼ teaspoon turmeric powder, ¼ teaspoon cumin powder, ¼ teaspoon asafoetida and salt as needed. Mix well until the spice powders are coated on the potatoes. Set it aside for atleast 20-30mins. Meanwhile heat 1 teaspoon oil in a heavy pan and add ½ teaspoon cumin seeds. Next add 2 large onions roughly chopped along with 1 large tomato, 2 green chillies, 7-8 whole cashews, 1 teaspoon ginger garlic paste. Cook covered on low flame until the onions and tomatoes are soft. Remove from heat and cool down completely. Add to the blender along with ¼ cup thick fresh curd. Grind into a smooth paste. Set aside. In the same pan heat 2 tablespoon oil and add the marinated potatoes. Spread them over the pan and cook on low flame. After 3-4 mins, mix them around scrapping the bottom of the pan if needed. Add 1 small onion cubed along with 1 small capsicum cubed. Continue to cook the potatoes until they are crispy and the marinate mixture is caramelizing. Remove from pan. In the same pan heat 1 tablespoon oil and add 1 dry bay, 2 cloves, 1 cardamom and 1 cinnamon stick. Add the prepared curry base and set the flame on low. Cook for 3-4 mins and ½ tablespoon Kashmiri red chilli powder, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder, ½ teaspoon sugar and salt as needed. Mix well and cook covered for 7-8 mins until oil starts to release from the edges. Add the cooked aloo tikka now. Mix well and add ¼ cup of water if needed. Next add 1 teaspoon kasoor methi and mix well. Cook covered for another 3-4 mins. To smoke the curry, heat the coconut shell/fiber until it is red hot. Place a bowl at the center of the pan and drop the red hot cococut shell/fiber on the bowl. Add ¼ teaspoon of ghee on top and quickly close the pan with a lid. Do not open for 10-15 mins. If the coconut shell/fiber is red hot, it smokes on adding ghee inducing a great flavor to the curry. Serve hot with any Indian bread. I served it with Tawa Kulcha.
Recipe Notes
Checkout the recipe for Tandoori Masala Powder & Garam Masala Powder.Instead of cooking the potatoes on stove top, spread them on a baking tray and grill at 200°C in a preheated oven for 15-20 mins until golden brown. Same can be done in an Air Fryer. It is optional to spray or brush with oil while grilling.Adjust spices as per preference.Instead of potatoes, mixed vegetables, mushrooms or paneer or meat can also be used.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
