Why is my almond gravy splitting or sticking?

This usually happens when the heat is too high. Cook the blended paste on low to medium heat and stir frequently.

Do I have to peel the almonds?

Peeling is best for a smoother, lighter-colored gravy. Unpeeled almonds can make the sauce slightly coarse and darker.

Can I use regular potatoes instead of baby potatoes?

Yes, cut regular potatoes into large chunks and boil them just until tender so they do not break during simmering.

How do I know when the gravy is cooked enough?

The raw smell of the blended almonds and tomatoes should be gone, and the gravy should look glossy and slightly thickened.

Home / Recipes / north_indian / Badami Aloo

north_indianMediumveganvegetariangluten freedairy free

Badami Aloo

RATING

4.4/5(47)

TASTE SCORE

8/10

Baby potatoes simmered in a smooth almond gravy with onion, tomato, and gentle spices. This rich North Indian style potato curry feels festive but is simple enough for a family meal with roti or jeera rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

254 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Soak the almonds and boil the potatoes.
1.Soak the almonds in warm water for 20 minutes, then peel the skins.
2.Boil the baby potatoes in water until just tender, about 12-15 minutes.
3.Drain the potatoes, cool slightly, and peel if the skins are thick.
TIPDo not overboil the potatoes or they may break when simmered in the gravy.
saute · ~13 min
Cook the onion and tomato base.
1.Heat the oil in a pan over medium heat.
2.Add cumin seeds and bay leaf and cook until fragrant, about 30 seconds.
3.Add onion, ginger, garlic, and green chili, then cook until the onion softens and turns light golden, 5-7 minutes.
4.Add tomato and cook until soft and pulpy, 4-5 minutes.
mix · ~5 min
Blend the almond masala.
Let the cooked onion-tomato mixture cool for a few minutes. Blend it with the soaked almonds and 1/2 cup water into a smooth paste.
TIPBlend until very smooth so the gravy turns silky and the almonds fully thicken the sauce.
saute · ~5 min
Cook the gravy with spices.
1.Return the almond paste to the pan over low to medium heat.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Cook, stirring often, until the gravy thickens slightly and smells rich, 4-5 minutes.
TIPKeep the heat moderate and stir often so the nut-based gravy does not stick or catch at the bottom.
simmer · ~10 min
Simmer the potatoes in the badami gravy.
1.Add the boiled potatoes and remaining 1 cup water to the pan.
2.Mix gently so the potatoes are coated well.
3.Cover and simmer for 8-10 minutes until the gravy is thick and the flavors come together.
garnish
Finish with cilantro.
serve
Serve hot with roti, naan, or jeera rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the baby potatoes only until just tender; they should hold their shape when stirred into the almond gravy.
2
Cool the onion-tomato mixture slightly before blending so the almond paste turns smooth and doesn’t splutter later.
3
Blend the peeled almonds very finely for a silky badami gravy without gritty bits.
4
Cook the almond masala on low to medium heat and stir often, because nut-based gravies catch quickly at the bottom.
5
If the curry thickens too much on standing, loosen it with a splash of hot water before serving.
6
This curry tastes even better after 30 minutes of rest, when the potatoes absorb the mild almond-spice flavors.

RECIPE VARIATIONS