Aloo Butter Masala

Since Robin Cook, Britains then home secretary, claimed back in 2001 that Chicken Tikka Masala is a “true British National Dish” it seems only fitting that we celebrate homegrown Jersey Royals in a beautifully mellow curry.

Jersey Royal New Potatoes

Jersey Royals are the highlight of Spring in the UK. These new potatoes are grown exclusively on the island of Jersey and they have a Protected Designation of Origin so they cannot be grown anywhere else. Jersey Royals are sold in Jersey and mainland UK. Their season runs from April to June when they are most plentiful. They are primarily described as having a nutty flavour and delicate skin. These potatoes are perfect for the thick curry as they hold their shape and do not go mushy.

What is the difference between Butter Masala and Tikka Masala?

In Butter Masala, the main ingredients are not marinated where in Tikka Masala, they are left to marinate in the spices. In Butter Masala, a lot of butter and cream is used and the curry is mildly spiced. In Tikka Masala, strong spices and tomatoes are used more heavily. Because of this Tikka Masala recipes are redder in colour and Butter Masala is lighter. We love making our Paneer Tikka Masala Sometimes, we like Paneer Makhanwala which is the same as Paneer Butter Masala.

Aloo Butter Masala Ingredients

Here are all the ingredients you’ll need to make this tasty curry. 1. New Potatoes – wash the potatoes and lightly rub off some of the skin. Do not peel the skin 2. Butter – if you use salted butter, then adjust the seasoning accordingly. We used unsalted (vegan use vegetable ghee) 3. Double cream and whole milk (for vegan version use non-dairy ingredients) 4. Onion, garlic, green chillies, ginger 5. Tomatoes – crushed. Use fresh tomatoes if possible as tinned tomatoes will make the gravy redder in colour 6. Cashew nuts – adds lots of richness, creaminess and nuttiness to the dish 7. Mustard and cumin seeds 8. Whole spices – Bay leaf, clove, cinnamon stick 9. Masala – Cardamom powder, red chilli powder, ground cumin and coriander, garam masala 10. Dried fenugreek leaves – known as kasoori or kasturi methi which adds this unique and restaurant-style flavours to the dish.

How to make – step by step and video

Note-please follow step by step instructions, full printable recipe card with the exact measurement is at the bottom of this post) Boil or steam potatoes according to packet instructions. Once cooked, rub off some of the skin and leave aside. (pic 1)

You could also cook baby potatoes in the Instant Pot too.

Pour one cup of water in the Instant pot liner and place steamer.

Put potatoes on the steamer, close the lid.

Cook on HIGH for 3 minutes, 10 minutes NPR.

Remove the potatoes and use it in the recipe.

In a heavy bottom pan, heat oil. Add mustard and cumin seeds and once they splutter. (pic 2) Add roughly chopped onion, garlic, ginger and green chillies and tomatoes and cashew nuts. Turn off the heat and allow the mixture to cool. Transfer mixture into a blender and blend until smooth (add water if needed) (pic 3) Heat butter in the same pan and add whole spices. (pic 4)

Pour over the blended mixture and cook for a few minutes. (pic 5) Add the dried spices apart from Garam masala and cook until the oil rises to the surface. (pic 6) Add the milk and cream to the pan and bring to a boil. (pic 7) Add salt and sugar and cardamom powder (pic 8)

Add the boiled/steamed potatoes Allow the curry to cook for 2/3 minutes. (pic 9) Add fenugreek leaves and garam masala, turn off the heat. Let the curry sit for 5 minutes to thicken and garnish with fresh coriander. (pic 10)

Can I make this vegan?

Side dish and serving suggestions

How to store leftovers

Fridge – This curry keeps well in the fridge for up to 3 days. As it contains potatoes, as soon as it is cold, place in the fridge. Cover well to prevent the smell of the curry settling on other foods Freezer – you can freeze this curry. However, to re-heat, allow the curry to defrost naturally, otherwise, the potatoes may lose their texture and shape.

More potato recipes

1. Marwari dum aloo – pantry staple baby potato curry 2. Easy potato chips curry 3. Aloo aur pyaaz ke parathe – potatoes and onion paratha 4. Dahi wale aloo -Potatoes in yogurt gravy 5. Goda dum aloo 6. Maru’s Bhajia – crispy potato fritters 7. Smashed potato chaat

Aloo Butter Masala

Equipment

• Heavy bottom pan/kadai
• Spatula

Ingredients

• 450 g new potatoes Tesco Jersey Royal potatoes
• 3 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 onion chopped
• 5 cloves garlic
• 2 green chillies thin
• 1- inch ginger
• 2 tbsp cashew nuts
• 2 tomatoes chopped
• 3 tbsp butter
• 1 bay leaf
• 2 cloves
• 1- inch cinnamon stick
• ¼ tsp cardamom powder
• 1 tsp red chilli powder Kashmiri
• ¼ tsp turmeric
• 1 tsp ground cumin and coriander powder
• ¼ tsp garam masala
• 2 tsp sugar
• 1 tsp dried fenugreek leaves
• ½ cup whole milk
• ¼ cup heavy cream double cream
• salt to taste

Instructions

• Boil or steam potatoes according to packet instructions. Once cooked, rub off some of the skin and leave aside
• In a heavy bottom pan, heat oil. Add mustard and cumin seeds and once they splutter, add roughly chopped onion and cook until translucent.
• Add garlic, ginger and green chillies and tomatoes and cashew nuts. Sauté until tomatoes are mushy but ensure it doesn’t burn. Turn off the heat and allow mixture to cool.
• Transfer mixture into a blender and blend until smooth (add water if needed)
• Heat butter in the same pan and add whole spices and pour over the blended mixture and cook for a few minutes.
• Add the dried spices apart from Garam masala and cook until the oil rises to the surface.
• Add the milk and cream to the pan and bring to a boil.
• Add salt and sugar, fenugreek leaves and cardamom powder
• Add the boiled/steamed potatoes.
• Allow the curry to cook for 2/3 minutes.
• Add the Garam masala and turn off the heat. Let the curry sit for 5 minutes to thicken and garnish with fresh coriander.

Video

Notes

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.

Aloo Butter Masala

Equipment

• Heavy bottom pan/kadai
• Spatula

Ingredients

• 450 g new potatoes Tesco Jersey Royal potatoes
• 3 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 onion chopped
• 5 cloves garlic
• 2 green chillies thin
• 1- inch ginger
• 2 tbsp cashew nuts
• 2 tomatoes chopped
• 3 tbsp butter
• 1 bay leaf
• 2 cloves
• 1- inch cinnamon stick
• ¼ tsp cardamom powder
• 1 tsp red chilli powder Kashmiri
• ¼ tsp turmeric
• 1 tsp ground cumin and coriander powder
• ¼ tsp garam masala
• 2 tsp sugar
• 1 tsp dried fenugreek leaves
• ½ cup whole milk
• ¼ cup heavy cream double cream
• salt to taste

Instructions

• Boil or steam potatoes according to packet instructions. Once cooked, rub off some of the skin and leave aside
• In a heavy bottom pan, heat oil. Add mustard and cumin seeds and once they splutter, add roughly chopped onion and cook until translucent.
• Add garlic, ginger and green chillies and tomatoes and cashew nuts. Sauté until tomatoes are mushy but ensure it doesn’t burn. Turn off the heat and allow mixture to cool.
• Transfer mixture into a blender and blend until smooth (add water if needed)
• Heat butter in the same pan and add whole spices and pour over the blended mixture and cook for a few minutes.
• Add the dried spices apart from Garam masala and cook until the oil rises to the surface.
• Add the milk and cream to the pan and bring to a boil.
• Add salt and sugar, fenugreek leaves and cardamom powder
• Add the boiled/steamed potatoes.
• Allow the curry to cook for 2/3 minutes.
• Add the Garam masala and turn off the heat. Let the curry sit for 5 minutes to thicken and garnish with fresh coriander.

Video

Notes

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.

We love using our Instant Pot to prove the dough for bread, naan and doughnuts.

INSTANT POT EGGLESS MANDAZI/MAHAMRI | HOW TO MAKE MANDAZI

East African Heritage

One of my most favourite things to do as a child was listening to stories from both of my parents’ childhoods. Whenever my Mum cooked a meal, she would always have a story attached to it. I listened intently, as I imagined that life myself. But, mostly I kept her distracted so she didn’t notice that I hadn’t finished all my greens…

My Dad then always chipped in with his childhood stories growing up in East-Africa and the food that his Mum would make. He would always ask my Mum to recreate those old recipes and now I have learned to make them too.

I have grown up on authentic Indian food, East-African Gujarati food, and of course, British food.

Some of my favourite East-African recipes which are unique to Gujaratis who grew up there are:

Kasoli nu Saak (Sweetcorn and Peanut Curry)

Maru Bhajiya (Crispy Potato Fritters)

Sweetcorn and Red Kidney Bean Curry

Kenyan Style Chevdo (a delicious snack)

Masala Mogo

Chilli, Garlic and Lime Mogo Chips

Instant Pot Eggless Mahamri

Doughnuts without eggs – what it tastes like

✓ Mind-blowingly good

✓They may remind you of Indian Gulgule , Air Fryer Donut Holes or Shakkar Para

🍩 Ingredients

Here is everything you will need, plus ingredients substitute ideas.

1. All-purpose flour – plain flour -maida 2. Coconut Milk – we have used thick milk. 3. Desiccated coconut or flakes 4. Sugar – regular granulated sugar works fine (for vegans make sure the sugar is suitable for vegans too) 5. Dried Yeast – it will help to raise the dough. 6. Salt – helps to magnify the sweet flavours. 7. Olive Oil – it keeps doughnuts soft without getting dry.

2. Vegetable Oil for deep frying

3. Cardamom powder – it’s a backbone of this recipe, do not miss adding it.

💡 Tips:

If you do not have yeast, then you can use self-raising flour. Use the same proportion of self-raising flour to normal all-purpose flour from the recipe. If you do not have self-raising flour, use all-purpose flour and add baking soda and baking powder. (you don’t need proving)

Because I know that you will be pestered by your family and friends to keep making these, we have included some Variations of flavours for you!

• Add a drop of vanilla essence to the dough and sprinkle vanilla sugar when serving
• Add a pinch of cinnamon powder to the dough and sprinkle cinnamon sugar when serving
• Add lemon or lime zest for a citrusy variation

📝 How to make Mahamri/Mandazi:

Note-please follow step by step instructions, full printable recipe card with the exact measurement is at the bottom of this post) KNEAD THE DOUGH 1. In a big bowl or stand mixer bowl, place flour, salt, sugar, cardamom and coconut flakes. (pic 1) 2. Combine using a balloon whisk. (pic 2) 3. Add milk and olive oil. (pic 3) 4. Knead the dough. (pic 4)

5. Place the parchment paper in an inner pot and place the dough, cover the pot with the lid. (pic 5)

6. Put the inner pot in the instant pot, select YOGURT mode and press for 1 hour. (pic 6)

Shape Mandazi

7. Deflate the dough by gently punching a couple of times and divide the dough into 8 equal portions. (pic 7)

8. Make round balls and keep it five minutes aside. (pic 8)

9. Roll out each ball. (pic 9)

10. Into 6″ disk. (pic 10)

11. Cut into 4 triangles. (pic 11)

12. Cover it with the clean kitchen towel. (pic 12)

DEEP FRYING

13. Heat enough oil in a kadai or pan. (pic 13)

14. Carefully add one doughnut in a pan, if the pan is bigger add a couple. (pic 14)

15. Deep fry on medium heat until golden. (pic 15)

😋 Tips to get the best risen Mahamri

Keep the triangles of the dough rolled out thin and also not too large – this will help to get air pockets and achieve the authentic Mahamri shape.

Make sure you have enough oil in your frying pan / Kadai as the Mahamri need space to rise in the pan.

First heat oil on high flame, then turn the flame on medium.

Don’t keep high flame while frying, keep it on medium but keep consistent temperature all the time, else the doughnuts will quickly go brown outside and remain raw inside.

If you do not have an Instant Pot, you can still easily prove the dough.

Here is how to prove the dough the traditional way:

Once you have all the ingredients in the bowl, mix it with the wooden spoon.

Bring the dough to a working surface and knead the dough using heels of your palm for about 10-15 minutes, until you get shiny, pliable and smooth dough.

Transfer the dough in a large greased bowl with oil, cover it with the cling film or clean kitchen towel.

Set aside in a warm place for 50-90 minutes or until it rises in double size.

Then follow the same procedure as above.

🥫 Store:

Store in an airtight container so they do not go too soft

If you reheat, they may lose a little of their texture but will still taste wonderful!

퐅 OTHER INSTANT POT RECIPES

📖 RECIPE CARD

Instant Pot Eggless Mandazi/Mahamri | How to make Mandazi

Equipment

• Big bowl
• Balloon whisk
• Stand mixer
• Instant pot
• Rolling Pin
• Sharp knife
• pizza cutter -optional
• Cling film – optional
• Parchment paper -optional
• Wooden board
• Slotted spoon

Ingredients

• 500 g plain flour + some for dusting
• 150 g sugar
• 50 g desiccated coconut
• 300 ml coconut milk lukewarm
• 1 tbsp. salt
• 1 tbsp. olive oil
• 2 tsp. dried yeast
• 1 tsp. cardamom powder
• Vegetable oil for deep frying

Instructions

• In a big bowl place flour, sugar, salt, coconut, yeast and cardamom powder.
• Combine everything using whisk.
• Add oil and coconut milk.
• Knead the dough using a stand mixer. Start with low speed, once the dough comes together, go higher the speed and knead the dough for 8 minutes until the dough is shiny, pliable and smooth.
• In the inner pot of instant pot place the parchment paper, and place the kneaded dough.
• Cover the pot with the glass lid.
• Select the YOGURT mode and press for 1 hour.
• Punch the dough is proved, punched it down gently to remove the air from the dough.
• Now cut the dough using a sharp knife into 8 equal pieces.
• Make round balls and leave it aside.
• Dust little flour on the work board, and roll out not too thin 6-7″ round disk.
• Cut the disk into 4 triangles using pizza cutter.
• Meanwhile, heat the oil.
• Deep-fry doughnuts on medium heat.
• Remove using a slotted spoon.
• Sprinkle little powdered or icing sugar and serve hot.

Notes

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.