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# Aloo Bhuna Masala Curry Recipe
| | |
| ------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 207 kcal |
| Carbohydrates | 17 g |
| Protein | 6 g |
| Fat | 14 g |
| Saturated fat | 3 g |
| Cholesterol | 8 mg |
| Sodium | 958 mg |
| Potassium | 587 mg |
| Fiber | 4 g |
| Sugar | 7 g |
| Vitamin A | 1801 IU |
| Vitamin C | 69 mg |
| Calcium | 103 mg |
| Iron | 4 mg |
## Ingredients
* 2 tbsp oil
* 1 tsp cumin
* pinch hing
* 1 onion *(finely chopped)*
* 5 cloves garlic *(finely chopped)*
* 1 inch ginger *(finely chopped)*
* 2 chilli *(slit)*
* ½ tsp turmeric
* 1 tbsp chilli powder
* ½ tsp cumin powder
* 1 tsp coriander powder
* 1 tsp salt
* 1 cup tomato puree
* ½ cup curd
* 2 tbsp coriander *(chopped)*
* 2 tbsp kasuri methi *(crushed)*
### For roasting potato:
* 2 tsp oil
* 1 tbsp butter
* ½ onion *(sliced)*
* ½ capsicum *(sliced)*
* pinch turmeric
* ¼ tsp chilli powder
* ½ tsp salt
* 3 boiled potato *(cubed)*
## Instructions
1. Firstly, in a large kadai heat 2 tbsp oil, add 1 tsp cumin and pinch hing.
2. Add 1 onion, 5 cloves garlic, 1 inch ginger and 2 chilli.
3. Saute until the onions turn golden brown.
4. Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder and 1 tsp salt.
5. Saute until the spices turn aromatic.
6. Add 1 cup tomato puree and cook until the oil separates from the sides.
7. Also, add ½ cup curd and cook till the oil separates.
8. Now in another pan, heat 2 tsp oil and 1 tbsp butter.
9. Add ½ onion, ½ capsicum and saute till the capsicum turn crunchy.
10. Further add pinch turmeric, ¼ tsp chilli powder and ½ tsp salt.
11. Saute till the spices turn aromatic.
12. Add 3 boiled potatoes and mix, ensuring all the spices are coated well and the potatoes are roasted.
13. Transfer the roasted potato to the sabzi and mix gently. Adjust the consistency adding water as required.
14. Add 2 tbsp coriander and 2 tbsp kasuri methi and mix well.
15. Finally, enjoy Aloo Bhuna Recipe with roti.
## Step-by-step
Firstly, in a large kadai heat 2 tbsp oil, add 1 tsp cumin and pinch hing.
Add 1 onion, 5 cloves garlic, 1 inch ginger and 2 chilli.
Saute until the onions turn golden brown.
Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder and 1 tsp salt.
Saute until the spices turn aromatic.
Add 1 cup tomato puree and cook until the oil separates from the sides.
Also, add ½ cup curd and cook till the oil separates.
Now in another pan, heat 2 tsp oil and 1 tbsp butter.
Add ½ onion, ½ capsicum and saute till the capsicum turn crunchy.
Further add pinch turmeric, ¼ tsp chilli powder and ½ tsp salt.
Saute till the spices turn aromatic.
Add 3 boiled potatoes and mix, ensuring all the spices are coated well and the potatoes are roasted.
Transfer the roasted potato to the sabzi and mix gently. Adjust the consistency adding water as required.
Add 2 tbsp coriander and 2 tbsp kasuri methi and mix well.
Finally, enjoy **Aloo Bhuna Recipe** with roti.
## Video
## Notes
* First, roast the spices on low flame until they turn aromatic.
* Also, keep the sabzi semi-dried as the flavours of masala will not be lowered.
* Additionally, adding butter enhances the flavour of sabji.
* Finally, **Aloo Bhuna Recipe** tastes great when prepared with a generous amount of oil.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/aloo-bhuna-masala-curry-recipe-potato/](https://hebbarskitchen.com/aloo-bhuna-masala-curry-recipe-potato/)
