Badami Aloo with Naan

Instructions

1. 1

   Prepare Potatoes and Almond Paste

   • Boil the baby potatoes until they are fork-tender, about 10-12 minutes. Drain, peel the skins, and gently prick each potato a few times with a fork. Set aside.
   • Soak 1/4 cup of almonds in hot water for 20-30 minutes. Peel the skins off.
   • Transfer the peeled almonds to a small blender jar with 2-3 tbsp of water and grind to a very smooth, fine paste. Set aside.
2. 2

   Sauté the Potatoes

   • Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the boiled and pricked baby potatoes. Sauté for 5-7 minutes, stirring occasionally, until they turn light golden brown and develop a slightly crisp exterior.
   • Remove the potatoes from the pan and keep them aside.
3. 3

   Start the Gravy Base

   • In the same pan, add the remaining 1 tbsp of ghee. Let it heat up.
   • Add the whole spices: bay leaf, cinnamon stick, lightly crushed green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
   • Add the onion puree and cook for 7-9 minutes, stirring frequently, until it turns golden brown and most of the moisture has evaporated.
4. 4

   Cook the Masala

   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
   • Add the tomato puree and cook for 4-5 minutes, stirring, until the paste thickens and you see oil separating at the edges.
   • Add the powdered spices: turmeric powder, coriander powder, and Kashmiri red chili powder. Mix well and cook for another minute.
5. 5

   Add Creamy Elements

   • Reduce the heat to the lowest setting. Add the whisked curd (yogurt) a little at a time, stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until well incorporated.
   • Now, add the prepared almond paste. Mix thoroughly and cook for another 3-4 minutes, stirring constantly, until the paste is fragrant and cooked through.
6. 6

   Simmer the Curry

   • Return the sautéed baby potatoes to the pan. Gently mix to coat them with the masala.
   • Pour in 1.5 cups of water and add salt. Stir to combine.
   • Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, allowing the potatoes to absorb the rich flavors of the gravy.
7. 7

   Finish and Garnish

   • Uncover the pan. Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala and optional fresh cream.
   • Stir gently and let it simmer for 2 more minutes.
   • Turn off the heat. Garnish with chopped coriander leaves and slivered almonds. Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.