Aaloo Pasanda is a curry made with sautéed potato slices , these slices are dunked in a flavorful onion tomato gravy and can be enjoyed with both rice and roti .

In the month of April we normally have a Mega Marathon where we post all through the month except Sundays . Unfortunately with Carona Virus life seems to have come to a stand still . Practically many countries are under a lockdown . With lockdown there’s restriction of basic supplies and our group decided to postpone the elaborate The Thali  and Platter Festival to September . We decided on doing a regular BM and post from our drafts . So I shall be posting all three dishes from my Punjabi Spread .

The first dish is Aaloo Pasanda. Potatoes are a favourite with our family and I know for sure that any potato dish that I make will not fail . It will be appreciated . Pasand is a Hindi word meaning to like , so some dishes have been named after this word , hence the names are something like Paneer Pasanda or Aaloo Pasanda . This recipe was originally a Paneer recipe but I used potatoes instead of paneer and it was a pleasant change .

The boiled potatoes should be cut into little thicker slices and sautéed . Sprinkling salt is a must else the potatoes remain bland . In fact i felt we can even sprinkle some more spices to give a spicer flavor , but I had restricted to salt . The gravy is flavorful enough . So let’s check the recipe –

Aaloo Pasanda

Recipe adapted from: Here

Ingredients

250 gms potatoes , boiled
3 medium tomatoes chopped
2 medium onions
6-8 cashew nuts
1/2-inch ginger
4-5 garlic cloves
1 bay leaf
2 black cardamom
1 green chilly, chopped
1/2 tsp kasoori methi
1/4 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 cup fresh cream
1/2 cup water
2½ tb sp + 1 tb sp oil
2 tb sp kasoori methi
Salt to taste

Method

Grind cashew nuts in the small jar of a grinder until smooth powder and mix with 1½ tablespoons water to make cashew nut paste.
Crush ginger, garlic and green chilli in the same jar of grinder and make a paste.
Blanch the onions and make onion puree. (Cut onion into big pieces and cook in hot water for 4-5 minutes. Drain water and crush onion in a grinder to make onion puree.)
Make tomato puree by crushing tomatoes in the small jar of grinder.
Cut boiled potatoes into slices . (1/4 inch thick).
Sprinkle with salt .
Heat 2½ tablespoons oil in a pan over medium flame.
Shallow fry potato slices until it become light brown.
Drain them and place them on paper napkin to absorb excess oil.
Heat remaining 1 tb sp oil in the same pan over medium flame.
Add ginger-garlic-chilli paste, bay leaf and cardamom .
Sauté for few seconds.
Add onion puree and sauté until it turns light brown and oil starts to separate.
Add tomato puree and sauté until oil starts to separate from sides.
Add cashew nut paste and sauté for 1 to 2 minutes.
Add turmeric powder, red chilli powder, garam masala, coriander powder and salt.
Mix well and cook for a minute. Add 3/4 cup water.
Bring mixture to a boil.
When it starts boiling add fresh cream, mix well and cook for 2 minutes.
Add the potato slices and kasoori methi .
Turn off the flame and let curry stand for 5 minutes.
Transfer prepared Aaloo Pasanda in a serving bowl and garnish with Kasoori Methi .

Print Pin

Aaloo Pasanda

Aaloo Pasanda is a curry made with sautéed potato slices , these slices are dunked in a flavorful onion tomato gravy and can be enjoyed with both rice and roti .

Course Dinner, Lunch

Cuisine Indian Cuisine

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 250 gms potatoes boiled
• 3 medium tomatoes chopped
• 2 medium onions
• 6-8 cashew nuts
• 1/2- inch ginger
• 4-5 garlic cloves
• 1 bay leaf
• 2 black cardamom
• 1 green chilly chopped
• 1/2 tsp kasoori methi
• 1/4 tsp garam masala
• 1/4 tsp turmeric powder
• 1/2 tsp red chilly powder
• 1 tsp coriander powder
• 1/2 cup fresh cream
• 1/2 cup water
• 2 tb ½sp + 1sp oil
• 2 tbsp kasoori methi
• Salt to taste

Instructions

• Grind cashew nuts in the small jar of a grinder until smooth powder and mix with 1½ tablespoons water to make cashew nut paste.
• Crush ginger, garlic and green chilli in the same jar of grinder and make a paste.
• Blanch the onions and make onion puree. (Cut onion into big pieces and cook in hot water for 4-5 minutes. Drain water and crush onion in a grinder to make onion puree.)
• Make tomato puree by crushing tomatoes in the small jar of grinder.
• Cut boiled potatoes into slices . (1/4 inch thick).
• Sprinkle with salt .
• Heat 2½ tablespoons oil in a pan over medium flame.
• Shallow fry potato slices until it become light brown.
• Drain them and place them on paper napkin to absorb excess oil.
• Heat remaining 1 tb sp oil in the same pan over medium flame.
• Add ginger-garlic-chilli paste, bay leaf and cardamom .
• Sauté for few seconds.
• Add onion puree and sauté until it turns light brown and oil starts to separate.
• Add tomato puree and sauté until oil starts to separate from sides.
• Add cashew nut paste and sauté for 1 to 2 minutes.
• Add turmeric powder, red chilli powder, garam masala, coriander powder and salt.
• Mix well and cook for a minute. Add 3/4 cup water.
• Bring mixture to a boil.
• When it starts boiling add fresh cream, mix well and cook for 2 minutes.
• Add the potato slices and kasoori methi .
• Turn off the flame and let curry stand for 5 minutes.
• Transfer prepared Aaloo Pasanda in a serving bowl and garnish with kasoori methi.

Notes

Check out what my BM buddies are doing here.