Creamy Potato Curry Recipe – Authentic Indian Aloo Malai

Last Updated on 4 months by Neha Deshmukh

Creamy Potato Curry Recipe – Authentic Indian Aloo Malai

Introduction

Oh, Aloo Malai! This creamy potato curry is pure comfort food. It’s one of those dishes that instantly transports me back to my grandmother’s kitchen – the aroma of spices, the gentle simmering, and the promise of a truly delicious meal. I first made this myself when I was craving something rich and flavorful, and it quickly became a family favorite. It’s a little bit special, a little bit indulgent, and so worth the effort. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Malai isn’t just another potato curry. It’s a luxurious, creamy delight that’s surprisingly easy to make. The combination of tender potatoes, a fragrant spice blend, and the richness of malai (fresh cream) and cashew paste is simply divine. It’s perfect for a special occasion, a cozy weeknight dinner, or when you just need a little bit of culinary pampering.

Ingredients

Here’s what you’ll need to create this magic:

• 12-15 baby potatoes
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion
• 4 green chilies
• 1 inch ginger piece
• 1 small tomato
• 3/4 cup thick yogurt (about 180ml)
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 5-6 cashew nuts
• 1.5 tbsp malai/fresh cream (about 30ml)
• 1/2 tsp garam masala powder
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! Using baby potatoes is ideal – their delicate texture works beautifully in this curry. If you can’t find baby potatoes, use small red potatoes, quartered.

Now, about that malai! It’s the secret to the curry’s incredible richness. Malai is the creamy layer that forms on top of full-fat milk when it’s boiled. If you can’t find it, you can substitute with heavy cream, but malai truly elevates the flavor.

The cashew paste adds another layer of luxuriousness. Soaking the cashews beforehand is key for a smooth paste. Don’t skimp on the yogurt either – full-fat yogurt gives the best results.

Spice levels are a personal thing! This recipe leans towards a medium spice level, but feel free to adjust the red chili powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the baby potatoes until they’re just tender. Once cooled, peel them and prick each one with a fork – this helps them absorb all those lovely flavors.
2. Heat the oil in a pan over medium heat. Add the potatoes and sauté until they’re lightly browned. Set them aside for now.
3. In the same pan, add the cumin seeds. Let them sizzle for a few seconds, then add the chopped onion, ginger-green chili paste. Sauté until the onions are golden brown and fragrant.
4. Now, add the turmeric powder, red chili powder, and coriander powder. Mix well and sauté for another minute, making sure the spices don’t burn.
5. Stir in the beaten yogurt and cook for a minute. Then, add the sautéed potatoes and mix everything together. Cook for about 4 minutes, allowing the potatoes to coat in the spice mixture.
6. While the potatoes are simmering, blend the soaked cashews with a little milk to form a smooth paste. Add this paste to the curry, along with the fresh cream (malai).
7. Pour in about 1 cup (240ml) of water, add the garam masala powder and salt. Bring to a simmer, then reduce the heat and cook until the gravy thickens to your desired consistency – around 10-15 minutes.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when browning the potatoes. Work in batches if necessary.
• Keep stirring the curry while the yogurt is cooking to prevent it from splitting.
• For a smoother gravy, you can use an immersion blender to lightly blend the curry.

Variations

• My friend, Priya, loves adding peas to her Aloo Malai. About a half cup of frozen peas added in the last 5 minutes of cooking is perfect.
• For a tangier flavor, add a squeeze of lemon juice at the end.
• My family often adds a pinch of sugar to balance the flavors.

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the yogurt with plant-based yogurt (soy or cashew yogurt work well).
• Replace the malai with coconut cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala is also gluten-free, as some blends may contain wheat flour.

Spice Level Adjustment

• Mild: Reduce the red chili powder to 1/4 tsp or omit it altogether.
• Medium: Use 1/2 tsp red chili powder (as per the recipe).
• Hot: Increase the red chili powder to 3/4 tsp or add a pinch of cayenne pepper.

Festival Adaptations

Aloo Malai is a wonderful addition to festive meals!

• Navratri: This curry is often enjoyed during Navratri, especially on days when you’re looking for a richer, more flavorful dish.
• Diwali: Serve it as part of your Diwali feast alongside rice, roti, and other festive delicacies.

Serving Suggestions

Aloo Malai is best served hot with:

• Steamed basmati rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The gravy may thicken upon refrigeration, so you might need to add a splash of water or milk when reheating.

FAQs

What is malai and can I substitute it?

Malai is the creamy layer that forms on top of full-fat milk when boiled. It adds a unique richness to the curry. If you can’t find it, heavy cream is the best substitute, but malai is truly special!

Can I make this curry ahead of time?

Yes, you can! The flavors actually develop even more overnight. Just store it in the refrigerator and reheat when ready to serve.

What type of potatoes work best for Aloo Malai?

Baby potatoes are ideal, but small red potatoes, quartered, also work well. Avoid using large, starchy potatoes as they might fall apart during cooking.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water or milk. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Is it possible to make this recipe without cashews?

Yes, you can! The cashew paste adds richness, but you can omit it if you have a nut allergy or simply don’t have any on hand. The curry will still be delicious, just slightly less creamy.