My Aloo Butter Masala is a vegetarian potato curry with a luscious and silky makhani sauce. I like to use baby potatoes which hold their shape in the thick gravy. It's my version of the classic paneer butter masala.
My family loves it with indulgent restaurant-style garlic coriander naan for scooping up the sweet and creamy sauce.
The Creamy Potato Curry That Gives Paneer a Run for Its Money
This started as one of those slightly random kitchen ideas that ended up working far better than expected!
Everyone knows paneer butter masala, but swapping in potatoes completely changes the vibe, it becomes softer, heartier, and somehow even more comforting. The potatoes soak up all that rich buttery tomato gravy so every bite is full of flavour, especially when they’re cooked until perfectly tender. It still has that restaurant-style feel with the creamy sauce, warming spices, and hint of sweetness, but it’s made with simple ingredients you probably already have at home. Proper comfort food territory.
We usually have it with an Indian bread like soft, sweet and coconutty peshwari naan or flaky ajwain paratha. For special occasions, it's a complete meal with majestic shahi pulao, and this festive beetroot, carrot and apple Indian salad.
Hayley x
Ingredients you'll need
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes - my preference is baby potatoes or new potatoes which will hold their shape when cooking. You can of course use all rounders, but I find they mash a little too much into the heavy sauce. You only need to prep these by washing, lightly scrubbing the skin and halving.
Butter - if you use salted butter, then adjust the seasoning accordingly.
Double cream and whole milk - the two together give creaminess and keep the sauce delicate and mild.
Onion, garlic, green chillies, ginger - the aromatics. You'll be blending these into a smooth paste once cooked.
Tomatoes - I prefer using fresh tomatoes here as I find tinned tomatoes make the sauce red. However, use whatever you have to hand.
Cashew nuts - blending in cashew nuts thickens and gives richness to the sauce.
Mustard and cumin seeds - needed for the tempering, along with the whole spices - bay leaf, clove, cinnamon.
Spice powders - cardamom powder, red chilli powder, ground cumin and coriander and garam masala. You don't need too much garam masala as you will already be using whole spices.
Dried fenugreek leaves - known as kasoori methi which adds this unique and restaurant-style flavours to the dish.
Step By Step Method
storage
Fridge - aloo butter masala keeps well in the fridge for up to 3 days. Refrigerate as soon as it cools to room temperature.
Freezer - you can freeze this dish too. However, to re-heat, allow the curry to defrost naturally, otherwise, the potatoes may lose their texture.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
Aloo Butter Masala (Makhani)
Equipment
- Heavy bottom pan/kadai
- Blender
Ingredients
- 500 gram baby potatoes
- 3 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 onion chopped
- 5 cloves garlic
- 2 green chillies
- 1 inch ginger
- 2 tablespoon cashew nuts
- 2 tomatoes chopped
- 3 tablespoon butter
- 1 bay leaf
- 2 cloves
- 1- inch cinnamon stick
- ¼ teaspoon cardamom powder
- 1 teaspoon red chilli powder kashmiri
- ¼ teaspoon turmeric
- 1 teaspoon ground cumin and coriander powder
- ¼ teaspoon garam masala
- 2 teaspoon sugar
- 1 teaspoon dried fenugreek leaves
- ½ cup whole milk
- ¼ cup double cream
- salt to taste
- 3 tablespoon coriander leaves
Instructions
- Boil or steam 500 gram baby potatoes according to packet instructions. Once cooked, gently rub off some of the skin and set aside.
- In a heavy bottom pan, heat 3 tablespoon oil. Add ½ teaspoon mustard seeds , ½ teaspoon cumin seeds and once they splutter, add roughly chopped 1 onion and cook until translucent.
- Add 5 cloves garlic, 2 green chillies, 1 inch ginger, 2 tablespoon cashew nuts and 2 tomatoes. Sauté until tomatoes are mushy but ensure they don't burn. Turn off the heat and allow the mixture to cool.
- Transfer the onion mix into a blender and blend until smooth (add water if needed)
- Heat 3 tablespoon butter in the same pan and add 1 bay leaf, 2 cloves, 1- inch cinnamon stick. Once they sizzle, pour over the blended mixture and cook for a few minutes or until you see butter separating on the sides of the pan.
- Add the 1 teaspoon red chilli powder, ¼ teaspoon turmeric and 1 teaspoon ground cumin and coriander powder. Allow to cook for about 1 minute.
- Add the ½ cup whole milk and ¼ cup double cream to the pan and bring to a boil.
- Season with salt to taste and add 2 teaspoon sugar, 1 teaspoon dried fenugreek leaves and ¼ teaspoon cardamom powder.
- Add the cooked potatoes.
- Allow the curry to cook for another 2-3 minutes.
- Add the ¼ teaspoon garam masala and turn off the heat. Let the curry sit for 5 minutes to thicken and garnish with fresh 3 tablespoon coriander leaves.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by Text
Jo says
Potato is my addiction. I love it in any form. With this creamy buttery curry it looks super addictive.
Sam says
I love a good curry dish. I have never tried this one but it looks delicious and easy. I also love that there is potatoes in this one. Can't wait to try it this week.
LaKita says
This potato butter masala looks so flavorful! I love all of the ingredients that you chose, especially the spices because I have all of those on hand to make this dish.
Unknown says
Wow, I've never heard of this dish, but it looks really good! Easy to make too!
Marwin Brown says
This looks like a tasty and filling dish with a great combination of spices. Thanks!
Kushigalu says
What a great dinner recipe dear. Big fan of butter masala and sounds amazing with also.
Tatiana says
Always keen to try new potato recipes, this one was a hit last Friday! Delicious, easy and impossible to stop eating!
Marisa Franca @ Allourway says
All of this information is new to me but I am intrigued. I love trying new recipes -- makes life exciting right? The list of spices has my mouth watering. I'm adding this recipe to my "to make" list this week. I can't wait.
Erin says
I LOVE potatoes and Masala is great, too, so I think this is a dish for me! It looks so incredibly creamy.
Sara says
I've never heard of Jersey Royal potatoes, but now I absolutely want to try them ESPECIALLY for this recipe! I absolutely love potatoes, so I'm always up for a delicious new way to enjoy them!
Gloria | Homemade & Yummy says
Well, I am a potato lover. Masala is a favourite here too. This would be one tasty dinner for any night of the week.