Aloo Bukhara (Alu Bukhara) is a mouthwatering Indian dish that combines baby potatoes with a creamy, spiced gravy made from onions and cashew paste. This dish is known for its rich flavour and smooth texture, making it a perfect pairing with chapati or naan. Cashew paste and garam masala add a luxurious touch, transforming simple potatoes into a gourmet experience.
About the Recipe
Aloo Bukhara offers a unique and indulgent way to enjoy baby potatoes. The recipe combines boiled and fried potatoes with a silky, spiced gravy from onions and cashew paste. This dish is perfect for those who love creamy, aromatic curries. Its origins lie in Indian cuisine, known for its complex spice blends and rich gravies. Aloo Bukhara is versatile; you can adjust the spice level to suit your taste. Serve it with chapati, naan, or even rice for a satisfying meal.
Why You Will Love This Recipe
Aloo Bukhara is a delightful dish that is well-loved by your senses. The creamy gravy, spiced to perfection, coats the tender baby potatoes, creating a comforting and exotic dish. The combination of cashew paste and garam masala gives it a luxurious feel, while the green chillies add a hint of heat. This recipe is easy to follow, resulting in a restaurant-quality dish.Â
Aloo Bukhara
Cooking Tips
For the best Aloo Bukhara, ensure your potatoes are boiled just right—not too soft. Fry them to a golden crisp before adding them to the gravy for an extra layer of flavour. Use fresh ginger-garlic paste for the most aromatic results. Adjust the green chillies to control the heat level.
Cultural Context
Aloo Bukhara is a part of North Indian cuisine, celebrated for its rich, creamy gravies and robust flavours. It’s often prepared during special occasions and festivals, symbolizing warmth and hospitality. This dish showcases the art of combining spices to create a harmonious blend of flavours.
Serving and Storing Suggestions
Serve Aloo Bukhara hot with chapati, naan, or rice. This recipe serves 4-6 people and takes about 45 minutes to prepare and cook. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.
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Nutrient Benefits
Aloo Bukhara features ingredients with health benefits. Potatoes provide potassium and vitamin C, while cashews are a good source of healthy fats and protein. The spices, such as cumin and garam masala, have anti-inflammatory properties and aid digestion.
Aloo Bukhara
Ingredients
- 10 to 15 Baby Potatoes 10 to 15
- 2 tsp Ginger Garlic Paste - 2 tsp
- 3 Green Chilies (slit)
- 2 to 3 Onions (sliced)
- 1 tsp Cumin Powder
- 1 tsp Garam Masala Powder
- 3 tbsp Cashew Paste
- 2 tsp Butter
- 2 tsp Cream (optional)
- Coriander Leaves (few, chopped)
- Oil as required
- Salt as per taste
Instructions
- Boil the potatoes in enough water until tender, then peel.
- Heat a little oil in a pan and fry the potatoes until golden. Set aside.
- In the same pan, add 1/4 tsp oil and fry the onions until golden brown. Remove and cool.
- Grind the cooled onions into a smooth paste.
- In a separate pan, heat oil and add the ginger garlic paste and green chillies. Fry until the raw smell disappears.
- Add the onion paste, cashew paste, and 1/2 cup of water. Stir well and cook for 1-2 minutes.
- Add cumin powder, garam masala powder, and the fried potatoes. Stir to combine.
- Season with salt and cook until the gravy thickens.
- Stir in the butter and cream. Simmer for another minute.
- Garnish with chopped coriander leaves and serve hot with chapati or naan.
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Frequently Asked Questions
How can I make Aloo Bukhara less spicy?
Aloo Bukhara can be adjusted to your spice preference. Reduce the number of green chillies or remove the seeds to lower the heat. You can also add more cream to mellow out the spice. If you enjoy a milder dish, add a dollop of yoghurt before serving. This will help balance the flavours and provide a cooling effect.
Can I prepare Aloo Bukhara ahead of time?
Aloo Bukhara can be prepared ahead of time. Cook the potatoes and gravy separately and store them in the refrigerator. When ready to serve, reheat the sauce and add the fried potatoes. This method ensures that the potatoes retain their texture. You can also freeze the gravy for up to a month. Thaw it in the refrigerator overnight before reheating.
What can I serve with Aloo Bukhara?
Aloo Bukhara pairs wonderfully with various Indian breads like chapati, naan, or paratha. It can also be served with steamed basmati rice or jeera rice for a complete meal. Accompany the dish with a simple cucumber raita or a fresh salad to add a refreshing contrast to the rich and creamy curry.
Can I make Aloo Bukhara vegan?
Aloo Bukhara can be easily made vegan. Replace the butter with a plant-based alternative and use coconut cream instead of dairy cream. Ensure that your cashew paste is made with water instead of milk. These substitutions will give you a delicious vegan version without compromising on the taste and texture of the dish.
How can I store leftovers of Aloo Bukhara?
Leftover Aloo Bukhara can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving. If you plan to store it longer, freeze the gravy and potatoes separately. Thaw them in the refrigerator overnight before reheating and combining. This helps maintain the texture and flavour of the dish.
Note: image is for illustration purposes only and not that of the actual recipe.
