Aloo/potato rezala. A without onion garlic tomato shahi curry. If you are bored of regular dum aloo then try this rich creamy aloo rezala. You will get delectable mughlai taste without onion garlic and tomato. So its a satvik recipe. You can enjoy it in your fasting days, use sendha namak or rock salt for fasting days.
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Earlier shared Chicken rezala . Its a vegetarian version of rezala without onion garlic. I am sure you will love the wonderful flavour and taste of this curry. Not only dum aloo but you can make different types of tasty potato curry. You may like 35 more delicious potato recipes from this blog.
Lemon potato with sesame seeds
Baked potato wedges with rosemary infused olive oil
Coriander or cilantro red potatoes
Dahi aloo or potatoes in yogurt gravy
Batata bhaji or Maharashtrian dry potato
Peanut potatoes/fasting recipe
Potato with nigella poppy seeds and tomato
No onion garlic spicy potato curry
You don’t need onion garlic and tomato to make this delectable rich spicy curry. Melon seeds, poppy seeds and cashew nuts will give a lovely creamy texture without any cream. Crushed whole spices, Kewra water and rose water made this curry absolutely aromatic. You will love the aroma and taste of the curry. You can also use paneer instead of potatoes to make paneer rezala.
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Recipe
Potatoes – 500 gram
Cashew nuts – 10
Melon seeds – 3 tablespoon
Poppy seed – 2 tablespoon
Ginger – 1 inch piece
Black pepper powder – 1 teaspoon
Green chilli – 3-4
Curd or yogurt – 1/3 cup
Cumin powder – 1 teaspoon
Oil – 2 tablespoon
Ghee or clarified butter – 1 tablespoon
Bay leaf – 1
Dry red chilli – 3-4
Green cardamom – 3
Cloves – 3
Cinnamon – 1 inch piece
Saffron – a pinch
Milk – 1/4 cup
Water – 1 cup
Salt to taste
Sugar – 1/2 teaspoon
Kewra water – 1/2 teaspoon
Rose water – 1/2 teaspoon
Method
1. Boil and peel the potatoes. Prick the potatoes with a fork. You can also use large size potatoes. If you are using large size potatoes peel and cut into four pieces.
2. Soak saffron in 1/4 cup warm milk. Crush green cardamom, cloves and cinnamon in a mortar pestle.
3. Grind poppy seeds, melon seeds and cashew nuts. Make a fine powder. Add green chilli, ginger and 1/4 cup water. Grind into a smooth paste.
4. Heat oil and ghee or clarified butter in a pan or wok. Fry the potatoes with little salt. Fry till potatoes becomes light golden brown. Remove potatoes from oil.
5. In the same oil add bay leaf, red chilli and crushed cardamom, cinnamon and cloves. Fry till fragrant. Red chillies shouldn’t be burnt.
6. Add ground paste. Also add 3-4 tablespoon water. Keep stirring.
7. In the same grinder jar blend curd or yogurt and keep aside.
8. Add black pepper powder and cumin powder. Saute till oil leaves the sides. Add blended curd. Mix well. Keep the flame low. Add salt to taste. Saute till oil separates.
9. Add fried potatoes and mix well. Add saffron soaked milk and water. Mix everything well. Increase the flame and let it boil. Add sugar and mix.
10. Cover and cook on simmer for 5 minutes. Now remove the cover. Add Kewra water and rose water or essence. Mix and remove from heat.
11. Let it covered for 3-4 minutes. Garnish with saffron threads and serve hot with roti, paratha, naan puri or any flatbread. Or you can also serve it with pulao, jeera rice etc.
Notes
1. Almond can be used instead of cashew nuts.
2. You can also use large size cubed potatoes if you don’t have baby potatoes.
3. You can also make it with onion garlic. Make a smooth paste of 1 large onion and 3-4 garlic cloves. Add after tempering with bay leaf, dry red chilli and crushed whole spices. Saute till oil leaves the sides. And then follow rest of the recipe.
4. You can use paneer instead of potatoes to make delicious paneer rezala
Aloo/Potato rezala
Equipment
- 1 Pressure
- 1 Mixer
- 1 Bowl
- 1 Wok
- 1 Spatula
Ingredients
- 500 Gram Potatoes
- 10 Cashew nuts
- 3 tbsp Melon
- 2 tbsp Poppy seeds
- 1 inch piece Ginger
- 1 tsp Black
- 3-4 Green
- 1/3 Cup Curd or yogurt
- 1 tsp Cumin powder
- 2 tbsp Oil
- 1 tbsp Ghee or clarified butter
- 1 Bay
- 3-4 Dry red chilli
- 3 Green cardamom
- 3 Cloves
- 1 Inch piece Cinnamon
- 1 Pinch Saffron
- 1/4 Cup Milk
- 1 Cup Water
- Salt To taste
- 1/2 tsp Sugar
- 1/2 tsp Kewra
- 1/2 tsp Rose water or essence
Instructions
- Boil and peel the potatoes. Prick the potatoes with a fork. You can also use large size potatoes. If you are using large size potatoes peel and cut into four pieces.
- Soak saffron in 1/4 cup warm milk. Crush green cardamom, cloves and cinnamon in a mortar pestle.
- Grind poppy seeds, melon seeds and cashew nuts. Make a fine powder. Add green chilli, ginger and 1/4 cup water. Grind into a smooth paste.
- Heat oil and ghee or clarified butter in a pan or wok. Fry the potatoes with little salt. Fry till potatoes becomes light golden brown. Remove potatoes from oil.
- In the same oil add bay leaf, red chilli and crushed cardamom, cinnamon and cloves. Fry till fragrant. Red chillies shouldn’t be burnt.
- Add ground paste. Also add 3-4 tablespoon water. Keep stirring.
- In the same grinder jar blend curd or yogurt and keep aside.
- Add black pepper powder and cumin powder. Saute till oil leaves the sides. Add blended curd. Mix well. Keep the flame low. Add salt to taste. Saute till oil separates.
- Add fried potatoes and mix well. Add saffron soaked milk and water. Mix everything well. Increase the flame and let it boil. Add sugar and mix.
- Cover and cook on simmer for 5 minutes. Now remove the cover. Add Kewra water and rose water or essence. Mix and remove from heat.
- Let it covered for 3-4 minutes. Garnish with saffron threads and serve hot with roti, paratha, naan puri or any flatbread. Or you can also serve it with pulao, jeera rice etc.
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